Slow Cooker Minestrone Recipe

Slow Cooker Minestrone
  • Prep time: 20 Minutes
  • Cook time: 8 Hours & 30 Minutes
  • Total time: 8 Hours & 50 Minutes
  • Serves: 6-8


  • 5 bacon rashers, diced
  • 1 onion, cut into chunks
  • 2 tsp garlic, crushed
  • 2 carrots, cut into chunks
  • 2 potatoes, cut into chunks
  • 1 Tbsp tomato paste
  • 400 g (14.1 oz) diced tomatoes
  • 4 cups beef stock
  • 2 bay leaves
  • 1 tsp rosemary
  • 1 tsp oregano
  • 1 zucchini, cut into chunks
  • 1 cup macaroni, small pasta tubes, or pasta shells


  1. In a pan over high heat, add the diced bacon. Cook the bacon until crispy.
  2. Once the bacon is crispy, remove from the heat and drain the excess oil.
  3. In the slow cooker, add the crispy bacon, onion, garlic, carrots, potatoes, tomato paste, tomatoes, beef stock, bay leaves, rosemary, and the oregano.
  4. Cook on low for 6-8 hours.
  5. In the last 30 minutes of cooking, add the zucchini and pasta.
  6. Remove the bay leaves.
  7. Season with salt and pepper.
  8. Serve & Enjoy

Recipe Tips

  • It is important not to add the zucchini or pasta until the last thirty minutes as these cook relatively fast. Adding them too early will result in overcooked pasta or mushy zucchini.
  • Frying the bacon before adding it to the slow cooker is optional. However, frying does help add flavor and texture to the overall minestrone.
  • Assuming you are in a rush, you can turn the slow cooker up to high and cook it for just four hours instead of eight hours.
  • If you are on a vegan diet, then remove the bacon from the recipe and use vegetable stock instead of beef.

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