Crock Pot Minestrone Soup

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If you love a soup that is incredibly flavorful and scrumdiddlyumptious, then you simply must try this Crock Pot Minestrone Soup! Yummy with a capital Y!

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Aunt Lou here.

Cris and I were out with Momma on our annual shopping trip, which always includes a stop at Olive Garden for lunch. While we were there, Cris mentioned to me that we needed to do make minestrone for you good folks. I have heard of minestrone before, but I had never had it, so I had no idea what I was in for. What I was in for is an amazing soup! I’m loving this Crock Pot Minestrone Soup recipe from Gooseberry Patch’s  303 Simple & Satisfying Recipes.

Crock Pot Minestrone Soup Notes:

• Have I ever mentioned that I live in the middle of no-where (and like it that way!)? Well, one of the parts of living in the middle of corn fields and woods is that you don’t always get to use the precise ingredients you want. The original recipe called for small shells, we could only find regular shells. (Psst…it tastes good anyway!)
• I know that minestrone doesn’t usually have any meat in it. However, we are a meat lovin’ family, so we added in a pound of ground mild sausage. It was yuuuuummmy! If you prefer to not have any meat in your minestrone, feel free to leave it out!
• My Programmable Travel Crock Pot did a fine job on this Crock Pot Minestrone Soup. Your favorite 5-6 quart crock pot will work great!

What Other Home Cooks are Saying

“This is my new FAVORITE soup… absolutely delicious, The “real” parmesan shredded cheese on top really adds the final touch.”

Janelle

Crock Pot Minestrone Soup

This Crock Pot Minestrone Soup is a yummy recipe from Gooseberry Patch’s 303 Simple & Satisfying Recipes!

5 from 2 votes

Print Pin Rate

Course: Soup

Prep Time: 15 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 15 minutes minutes

Servings: 6

Calories: 441kcal

Author: Aunt Lou

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Ingredients

• 1/4 cup Zesty Italian salad dressing
• 1 cup onion chopped
• 1/2 cup celery sliced
• 1/2 cup carrot peeled and sliced
• 14.5 oz can diced tomatoes
• 15.5 oz can kidney beans drained and rinsed
• 28 oz vegetable broth (2 – 14 oz cans)
• 3 cups water
• 1 teaspoon Italian seasoning
• 1.5 cups small shell pasta uncooked
• 1 lb ground mild sausage browned and drained (optional)
• fresh grated Parmesan or 4 cheese Italian blend optional

Instructions

• Put everything besides your pasta in your 5-6 quart crock pot (I used my Programmable Travel Crock Pot)
• Give it a good stir
• Cover and cook on low for 8 hours or high for 4 hours
• Pour your uncooked pasta into your soup and stir
• Cover and cook in high for an additional 30 minutes (it is done when your pasta is tender)
• Sprinkle with fresh grated parmesan or 4-cheese Italian blend, if desired

Nutrition

Calories: 441kcal | Carbohydrates: 39g | Protein: 20g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 1415mg | Potassium: 670mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2248IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 3mg

Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!

If you enjoyed this recipe, you might also enjoy these dishes

• Olive Garden Pasta Fagioli {Crock Pot Copycat}
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• Crock Pot Tuscan Bean Soup