This Slow Cooker Minestrone is packed with veggies and inspired by the flavors of Carrabba’s Italian Restaurant. It’s a hearty, comforting soup thats both easy to make and gluten-free.
What You’ll Love About Slow Cooker Minestrone
This soup has a little bit of everything—cannellini beans for creaminess, hearty potatoes and carrots, and a blend of cabbage and spinach for added greens.
The rich tomato and chicken broth base gets a flavor boost from garlic, oregano, and a hint of spice from crushed red pepper flakes.
Since this Minestrone Soup does not use pasta, it’s completely gluten free. It’s also clean, low calorie, and low fat.
Toss in a bay leaf, and you’ve got a deliciously fragrant soup that tastes like it simmered all day on the stove (without the effort).
How to Make Minestrone Soup in the Slow Cooker
Ingredients:
- canned cannellini or kidney beans
- canned diced tomatoes
- chicken or vegetable broth
- cabbage
- russet potato
- onion
- garlic cloves
- celery
- carrots
- oregano
- bay leaf
- crushed red pepper flakes
- spinach
- Salt and black pepper
The prep for Slow Cooker Minestrone is as easy as it gets.
Just chop your veggies, toss everything (except the spinach) into your slow cooker, and let it do the work. Set it on low for 6 to 8 hours, and let the flavors mingle.
When it is almost time to eat, stir in the spinach and let it wilt for a pop of color and nutrition.
Don’t forget to fish out the bay leaf before serving!
Finishing Touches for Minestrone Soup
Want to make your bowl the best Slow Cooker Minestrone Soup ever?
Sprinkle some freshly grated Parmesan cheese and freshly cracked black pepper on top for extra flavor.
Pair it with gluten-free bread or a side salad, and you have a complete meal.
This recipe makes 6 to 8 servings, so there’s plenty to share—or save for leftovers.
Freezing Slow Cooker Minestrone Soup
Freezing Slow Cooker Minestrone is a breeze!
Here is a step-by-step guide to help you enjoy this delicious soup later:
Cool the Soup Completely
Allow the soup to cool to room temperature before freezing. This helps maintain its texture and flavor.
Portion the Soup
Divide the soup into individual servings or family-sized portions. This makes reheating easier and prevents waste.
Choose Your Containers
Use airtight containers, freezer-safe resealable bags, or mason jars (leave about an inch of space for expansion if using jars).
Label and Date
Write the name and date on the container or bag so you know what it is and when you froze it.
Freeze
Lay bags flat in the freezer to save space, or stack containers neatly. The soup can be frozen for up to 3 months.
Reheating Frozen Minestrone Soup
Slow Cooker Minestrone is easy to reheat, whether you choose the stovetop or microwave.
Thaw Overnight
For best results, thaw the soup in the refrigerator overnight.
If you are in a hurry, you can run the container under warm water or use the defrost setting on your microwave.
Reheat on the Stovetop
Pour the soup into a pot and warm it over medium heat, stirring occasionally, until heated through.
Reheat in the Microwave
Transfer the soup to a microwave-safe bowl and heat in 1-minute intervals, stirring in between, until hot.
Adjust the Texture
Sometimes soups thicken slightly after freezing.
Add a splash of chicken broth or water while reheating to reach your desired consistency.
Pro Tips
- Avoid freezing the soup with cheese or garnishes. Add these fresh when reheating for the best flavor.
- Spinach can lose some texture after freezing. If you prefer a fresher taste, add fresh spinach to the soup during reheating instead of freezing it.
With these simple steps, you can enjoy your Slow Cooker Minestrone anytime!
It’s perfect for meal prep and freezes well, making it a great option for busy weeks. Whether you are a fan of Carrabba’s or just love a good soup, this Slow Cooker Minestrone is sure to hit the spot.

Slow Cooker Minestrone
Ingredients
- 1 can (15.5 ounces) cannellini or kidney beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 cup coarsely chopped cabbage
- 1 medium russet potato scrubbed and diced
- 1 onion diced
- 4 garlic cloves minced
- 2 ribs celery diced
- 1 cup sliced carrots
- 1 teaspoon oregano
- 1 bay leaf
- ¼ teaspoon crushed red pepper flakes
- 1 cup roughly chopped spinach
- Salt and black pepper to taste
Instructions
- Add all of the ingredients to the slow cooker except the spinach.
- Cook on low for 6 to 8 hours.
- Prior to serving, stir in the spinach. Cover and allow the spinach to wilt.
- Remove the bay leaf and serve garnished with grated parmesan cheese, if desired
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