A slow cooker minestrone is a fantastic dinner dish that you can get cooking hours ahead of time. It’s also a great way to use up lots of different ingredients as well.
This dish is a rich tomato soup that is jam-packed full of amazing vegetables and crispy bits of bacon. This slow cooker recipe is a fantastic dish if you need to feed a crowd or just cook up a week’s worth of meals.
You can easily store this in the fridge, and it will reheat pretty well. A great dish if you’re having a busy week and just want some food you can quickly heat and eat.
If there is a particular ingredient that you don’t like, then you can remove it without it affecting the overall minestrone. Obviously, you will need the tomatoes and the pasta, but something like zucchini can be swapped out or removed.
I love having this minestrone with some crunchy garlic bread on the side. However, with the pasta in the soup, you might find extra bread may be too many carbs for your liking. One little extra I do love to do is to top this soup off with a bit of shaved parmesan cheese. It really does go great with any kind of pasta dish.
If you love videos, then I did a quick one on how to make this slow cooker minestrone. It goes through all the steps and shows what it looks like after being cooked! If you like it, then be sure to subscribe to the YouTube channel, so you’re kept up to date.
Slow Cooker Minestrone Recipe
8 Hours & 30 Minutes
8 Hours & 50 Minutes
- 5 bacon rashers, diced
- 1 onion, cut into chunks
- 2 tsp crushed garlic
- 2 carrots, cut into chunks
- 2 potatoes, cut into chunks
- 1 Tbsp tomato paste
- 400g (14 oz) diced tomatoes
- 4 cups vegetable or beef stock
- 2 bay leaves
- 1 tsp rosemary
- 1 tsp oregano
- 1 zucchini cut into chunks
- 1 cup macaroni or small pasta tubes/shells
- In a pan over high heat, add the diced bacon.
- Cook the bacon until crispy.
- Once crispy, remove from the heat.
- In the slow cooker, add the crispy bacon, onion, garlic, carrots, potatoes, tomatoes, tomato paste, beef stock, rosemary, oregano and the bay leaves.
- Cook on low for 6-8 hours.
- In the last 30 minutes of cooking, add the zucchini and pasta.
- Remove the bay leaves and season with salt & pepper.
- Serve & Enjoy
- It’s important not to add the zucchini or pasta until the last 30 minutes as these cook relatively fast. Adding them too early will result in overcooked pasta or mushy zucchini.
- You can cut the vegetables into any size, however, remember the smaller it is, the faster it will cook. I prefer to make it chunkier so that you end up with tender chunks of vegetables.
- You don’t have to fry off the bacon before adding it to the slow cooker, but it does help add flavor and texture to the overall minestrone.
- If you don’t have any stock, then this can be replaced with water. However, you may find that there won’t be as much flavor in the soup with water instead of stock.
- Assuming you’re in a rush, you can turn the slow cooker up to high and cook it for just 4 hours instead of 8.
- If you’re on a vegan diet, then remove the bacon from the recipe and use vegetable stock instead of beef.
The nutritional information for this delicious minestrone is right below. The information is an estimate but should help anyone trying to keep an eye on what they eat.
When it comes to slow cooking, something like this soup usually works out well every time. If you find that the vegetables cooked too fast, then you may want to cut them larger or turn your slow cooker down a bit more next time.
I hope you enjoy this tasty, healthy slow cooker minestrone. If you have anything that you would like to say in regards to this recipe, then be sure to leave a comment below. I always enjoy reading any variations or feedback that you may have.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.