There is something deeply comforting about a big pot of vegetable-packed soup simmering away all day. This Dump and Go Crockpot Minestrone Soup is warm, nourishing, and exactly what I crave when I want something hearty but still light and wholesome.
This dump and go crockpot minestrone soup is one of those recipes that makes busy days feel easier. Fresh vegetables, beans, and tender pasta all cook together into a cozy, Italian-inspired soup with barely any prep. You toss it all in, let the crockpot do its thing, and come back to a meal that feels homemade and satisfying. Let's get started.
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Why You'll Love This Recipe
- True dump and go crockpot recipe with simple ingredients
- Packed with vegetables and plant-based protein
- Cozy, filling, and family-friendly
- Perfect for meal prep and leftovers
- Easy to customize with what you have on hand
Ingredients
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 4 cups vegetable broth
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup small pasta
Ingredient Notes and Substitutions
Kidney beans add heartiness and protein to this soup. You can also use cannellini or Great Northern beans if preferred.
Diced tomatoes bring richness and a light acidity that balances the vegetables. Fire-roasted tomatoes are a great option for deeper flavor.
Carrots and celery create that classic soup base. Feel free to add zucchini, green beans, or spinach if you want even more vegetables.
Small pasta shapes like ditalini or small shells work best and hold up nicely in the broth.
Instructions
- Add the kidney beans, diced tomatoes, vegetable broth, chopped carrots, and chopped celery to the crockpot.
- Stir everything together gently so the vegetables and beans are evenly distributed.
- Cover and cook on low for 6 to 8 hours, until the vegetables are tender and the broth is flavorful.
- Stir in the pasta during the last 30 minutes of cooking. Continue cooking until the pasta is tender.
Pro Tips for Success
- Always add pasta at the end so it does not overcook.
- Stir once after adding the pasta to keep it from sticking.
- If the soup thickens too much, add a splash of broth before serving.
- Taste and adjust seasoning right at the end.
Storage and Reheating
Store leftover crockpot minestrone soup in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or in the microwave. Add extra broth as needed since the pasta absorbs liquid.
Make Ahead and Freezing
You can make the soup base ahead of time without the pasta. Add fresh pasta while reheating for best texture.
For freezing, freeze the soup without pasta for up to 2 months. Thaw overnight and add pasta when reheating.
Tips and Variations
- Add garlic or Italian seasoning for extra flavor.
- Stir in spinach or kale during the last 10 minutes.
- Finish with grated Parmesan cheese before serving.
- Add a splash of olive oil on top for richness.
- Serve with crusty bread or garlic toast.
FAQs
It is best added at the end so it stays tender, not mushy.
It is hearty but still brothy. Add more broth if you prefer it lighter.
Yes, it is already vegan when made with vegetable broth.
📖 Recipe
Crockpot Minestrone Soup
- Diet: Vegetarian
Description
When you're in the mood for a healthy and hearty meal, this Dump and Go Crockpot Minestrone Soup is exactly what you need. Packed with fresh veggies, beans, and pasta, it's a comforting, filling soup that's perfect for any time of year. Just toss everything into the crockpot and let it do all the work while you go about your day!
Ingredients
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup small pasta (like ditalini)
Instructions
- Combine kidney beans, diced tomatoes, vegetable broth, carrots, and celery in the slow cooker.
- Stir to mix all ingredients.
- Cover and cook on LOW for 6-8 hours.
- Add pasta during the last 30 minutes of cooking and stir.
- Cook until the pasta is tender. Taste and adjust seasoning before serving warm.
Notes
For extra flavor, add minced garlic, chopped spinach, zucchini, or squash. Garnish with fresh parsley and Parmesan cheese. For a gluten‑free version, substitute gluten‑free pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 780mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Serving Suggestions
This dump and go crockpot minestrone soup is perfect on its own, but I love serving it with warm bread or a simple salad. It is especially comforting on cool evenings when you want something nourishing and cozy.
Nutrition and Notes
This recipe serves six and makes a balanced meal filled with vegetables, beans, and pasta.
I have made this soup many times, especially during busy weeks, and it always feels like a bowl of simple comfort that everyone enjoys.
Reader Reviews
Readers love how easy and filling this soup is. Many say it has become a go-to recipe for lunch and light dinners because it reheats so well.
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