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Crock Pot Olive Garden Minestrone Soup

Updated: Nov 27, 2019

I hate cooking; and that’s why I love my crock-pot.

This recipe is so easy a novice chef (me) could make it. You can skip the trip to Olive Garden and enjoy this minestrone soup in the comfort of your own home. Loaded with hearty vegetables and protein packed with beans this recipe is filling, but won’t disturb your healthy lifestyle. This recipe is vegan and can be made gluten free (just use gluten free noodles). It makes 6 – 8 servings and is good for about a week in the refrigerator or can be frozen after it has been cooked and lasts much longer!

What you’ll need --


2 medium carrots (chopped)

2 celery stalks (chopped)

1 medium onion (diced)

2 medium zucchinis (chopped then halved)

1 bunch kale (chopped)


4 cloves garlic (minced)

2 teaspoons basil

1 teaspoon oregano

¾ teaspoon rosemary

¾ teaspoon thyme

2 bay leaves

1-2 teaspoons balsamic vinegar (optional – great for flavor though)

Canned goods/broth:

1 32 ounce can diced tomatoes

3 tablespoons tomato paste

1 can red kidney beans (drained and rinsed)

1 can white great northern beans (drained and rinsed)

1 32 ounce carton vegetable broth

1-2 cups water


Pasta of your choice (I recommend shells or penne)

Let’s get cookin’ –

  1. In a large slow cooker/crock pot, add carrots, celery, garlic, onions, basil, oregano, rosemary, thyme, diced tomatoes, tomato paste and bay leaves.

  2. Stir in vegetable broth and water (add water until your soup is the consistency you desire. Less water = thicker soup) into slow cooker and season with salt and pepper to taste. Cover with lid and cook on low for 3-4 hours or high 1-2 hours.

  3. 30 minutes before serving, stir in kidney beans, cannellini beans, zucchini, and kale. Cook on high.

  4. Season with more salt and pepper as needed and stir in balsamic vinegar (if using)

  5. Boil pasta on the stove and combine when ready to serve

***NOTE: If you plan to eat soup over the course of a few days keep pasta and soup separated. Pour a bowl of soup then add serving of pasta to the bowl. This will keep the pasta from getting soggy.

Are you doing it for the gram and making it fancy?

If so, serve with warm bread, top with parmesan cheese and of course garnish with parsley!

(my boyfriend literally inhaled the soup so quickly I didn’t get any of my own pictures when I prepared it)

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