Slow Cooker Vegetable Minestrone

Savor slow-cooked Italian soup with little effort by letting your slow cooker do all the work! This is one hearty soup recipe the whole family will love.


12 servings


4 cups vegetable broth or chicken broth (from 32-ounce carton)
4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 medium carrots, sliced (1 cup)
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms (3 oz)
2 garlic cloves, finely chopped
1 (28 ounce) can diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 oz)
shredded Parmesan cheese, if desired


In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.

Cover; cook on LOW heat setting 7 to 8 hours*.

Stir in pasta. Increase heat setting to HIGH; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 7 hours 20 minutes

Additional Information

* This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base.

* For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

'(Total time will vary with appliance and setting.)

Minestrone means "big soup", and this big soup needs only thick slices of a whole-grain bread to make a big meal.

Kids will love the little corkscrew rotini pasta in this vegetable-packed soup, but any small pasta works just as well.

Nutritional Information

Amount per serving: Calories 105; Calories from Fat 10; Total Fat 1 g; Saturated Fat 2 g; Cholesterol 0 mg; Sodium 940 mg; Total Carbohydrate 21 g; Dietary Fiber 2 g; Protein 5 g; Exchanges: 1 Starch; 1 Vegetable

Recipe Courtesy Of

Betty Crocker

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