This Crockpot Ground Beef Minestrone Soup is a cozy, hearty meal loaded with tender ground beef, colorful vegetables, beans, and pasta simmered low and slow in a rich tomato-beef broth. It’s a true set-it-and-forget-it dinner that fills your kitchen with incredible aroma and your bowl with classic Italian-inspired comfort.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 1 cup small pasta (like ditalini or elbow)
- 2 cups fresh spinach
- Grated Parmesan cheese, for serving (optional)
Instructions
- In a skillet over medium heat, brown the ground beef, breaking it up with a spoon, until fully cooked and no longer pink. Drain excess fat and transfer the cooked beef to the crockpot.
- Add the chopped onion, minced garlic, diced carrots, diced celery, and diced zucchini to the crockpot with the beef.
- Pour in the diced tomatoes (with their juices), kidney beans, and beef broth. Sprinkle in the dried oregano, dried basil, and a generous pinch of salt and black pepper. Stir to combine.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the vegetables are tender and flavors have developed.
- About 30 minutes before serving, stir in the small pasta and fresh spinach. Cover and continue to cook on HIGH until the pasta is al dente and the spinach is wilted, 20–30 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and serve hot, topped with grated Parmesan cheese if desired.
Variation
- Use ground turkey or Italian sausage instead of ground beef for a different flavor and slightly lighter or richer profile.
- Swap kidney beans for cannellini or chickpeas, or use a mix of beans for added texture and color.
- Make it vegetarian by omitting the beef, using vegetable broth, and adding an extra can of beans or some diced potatoes for heartiness.
Cooking Notes
- Add the pasta near the end of cooking so it doesn’t overcook and become mushy in the crockpot.
- If you plan to freeze leftovers, cook the pasta separately and add it to individual servings; pasta can become very soft after freezing and reheating.
- Smaller slow cookers may fill quickly with pasta that expands; if needed, reduce pasta to 3/4 cup or cook it on the stovetop and stir into bowls when serving.
Serving Suggestions
- Serve with warm crusty bread, garlic bread, or breadsticks to soak up the flavorful broth.
- Add a simple green salad with Italian dressing for a light, fresh side that balances the hearty soup.
- Finish bowls with a drizzle of good olive oil, extra black pepper, red pepper flakes, or a squeeze of lemon for brightness.
Tips
- Chop the vegetables into even, bite-size pieces so they cook at the same rate and fit easily on a spoon.
- If you’re short on time in the morning, brown the beef and chop all vegetables the night before, then store them in the fridge and dump everything into the crockpot in the morning.
- For extra richness, stir in a small knob of butter or a sprinkle of Parmesan directly into the pot right before serving.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (or 3–4 hours on HIGH)
- Total Time: 6 hours 15 minutes (on LOW)
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 18 g
- Sodium: 750 mg
Frequently Asked Questions
- Can I cook the pasta separately?
Yes. Cook the pasta on the stovetop until just al dente, then add it to each bowl before serving. This prevents it from soaking up too much broth or becoming too soft in leftovers. - Can I make this soup ahead of time?
Absolutely. Make the soup (with or without pasta) up to 2–3 days ahead and store in the refrigerator. Reheat gently on the stovetop or in the crockpot, adding extra broth if needed. - Can I freeze Crockpot Ground Beef Minestrone Soup?
Yes, this soup freezes well, especially without the pasta. Cool completely, store in airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the crockpot. - How do I thicken or thin the soup?
For a thicker soup, let it cook uncovered on HIGH for the last 20–30 minutes or add a bit more pasta or beans. For a thinner soup, stir in extra broth or water until you reach the desired consistency.
Conclusion
Crockpot Ground Beef Minestrone Soup is the kind of hearty, vegetable-packed meal that makes weeknights feel easy and satisfying. With minimal prep and the slow cooker doing the work, you get a rich, Italian-inspired soup loaded with beef, beans, pasta, and fresh veggies—perfect for cozy family dinners or make-ahead lunches.
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Crockpot Ground Beef Minestrone Soup
- Total Time: 6 hours 15 minutes (on LOW)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Crockpot Ground Beef Minestrone Soup is a cozy, hearty meal loaded with tender ground beef, colorful vegetables, beans, and pasta simmered low and slow in a rich tomato-beef broth. It’s a true set-it-and-forget-it dinner that fills your kitchen with incredible aroma and your bowl with classic Italian-inspired comfort.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) kidney beans, drained and rinsed
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 1 cup small pasta (like ditalini or elbow)
- 2 cups fresh spinach
- Grated Parmesan cheese, for serving (optional)
Instructions
- In a skillet over medium heat, brown the ground beef, breaking it up with a spoon, until fully cooked and no longer pink. Drain excess fat and transfer the cooked beef to the crockpot.
- Add the chopped onion, minced garlic, diced carrots, diced celery, and diced zucchini to the crockpot with the beef.
- Pour in the diced tomatoes (with their juices), kidney beans, and beef broth. Sprinkle in the dried oregano, dried basil, and a generous pinch of salt and black pepper. Stir to combine.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the vegetables are tender and flavors have developed.
- About 30 minutes before serving, stir in the small pasta and fresh spinach. Cover and continue to cook on HIGH until the pasta is al dente and the spinach is wilted, 20–30 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and serve hot, topped with grated Parmesan cheese if desired.
Notes
- Use lean ground beef (90% or higher) to keep the soup from getting too greasy and reduce skimmed fat on top.
- If the soup thickens too much after adding the pasta, stir in an extra 1–2 cups of broth or water until it reaches your desired consistency.
- For a deeper flavor, you can sauté the onions, carrots, and celery in a little olive oil after browning the beef before adding them to the crockpot.
- Season lightly with salt at first and adjust at the end; different broths and canned tomatoes can vary widely in sodium.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (or 3–4 hours on HIGH)
- Category: Soup, Dinner
- Method: Slow Cooker / Crockpot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320 kcal
- Sugar: 7 g (approx.)
- Sodium: 750 mg (approx., varies by broth and tomatoes)
- Fat: 12 g (approx.)
- Saturated Fat: 5 g (approx.)
- Unsaturated Fat: 6 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 34 g (approx.)
- Fiber: 7 g (approx.)
- Protein: 18 g (approx.)
- Cholesterol: 45 mg (approx.)
Keywords: crockpot minestrone, ground beef minestrone, slow cooker soup, hearty vegetable soup, pasta soup, easy weeknight dinner