This Slow Cooker Chicken Minestrone Soup is full of tender chicken and hearty vegetables, all cooked in a savory broth. This is the perfect meal for a chilly day when you want something hearty yet filling.
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Whether it’s a chilly winter evening or a busy weeknight, this dish will warm your heart and fill your home with the mouthwatering aroma of Italian herbs.
Its beautiful medley of tender chicken breasts, hearty beans, fresh vegetables, and savory broth is irresistible and worth sharing with family and friends. Plus, its easy customization options make it a dish you can truly call your own.
If you love slow cooker soup recipes, then next you should try this Copycat Chilis Southwest Chicken Soup recipe or this Slow Cooker Creamy Chicken Tortilla Soup.
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Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Chicken Breast – Use boneless, skinless chicken breasts for a lean source of protein that becomes tender and flavorful after slow cooking.
- Onion, Carrots, and Celery Stalks – This classic mirepoix trio forms the flavorful foundation of the soup.
- Garlic Cloves – Fresh garlic adds an aromatic depth that enhances the Italian seasoning.
- Dried Oregano and Basil – These pantry staples deliver robust Italian flavors that pair beautifully with the other ingredients.
- Salt and Black Pepper – Simple seasoning is essential for bringing out the flavors in the soup. Adjust to taste as needed.
- Diced Tomatoes – Canned diced tomatoes create a rich, slightly tangy base for the soup.
- Chicken Broth – Use a high-quality chicken broth to infuse the soup with hearty depth.
- Olive Oil – A touch of olive oil adds richness and helps coat the vegetables in fragrant flavor.
- Cannellini Beans – These creamy white beans enhance the heartiness and nutritional value of the soup.
- Zucchini – Zucchini brings a light, mellow sweetness to balance the dish.
- Small Pasta – Think ditalini or elbow macaroni—small shapes work best for this minestrone soup recipe.
- Spinach Leaves – Adding fresh spinach at the end not only provides a vibrant touch of color but also loads of nutrients.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 1: Into the slow cooker, add the chicken, onion, carrots, and celery. Stir in the diced tomatoes and chicken broth. Then add the garlic, oregano, basil, salt, pepper, and red pepper flakes.
Step 2: Cover the slow cooker and cook on low until the chick is cooked through and the vegetables have softened. Stir in the zucchini and beans, and cook.
Step 3: Add the pasta to the slow cooker and cook until tender.
Step 4: Stir in the spinach during the last few minutes of cooking.
Storage
Fridge – Pour any cooled leftovers into an airtight container. This soup will keep for up to 5 days in the fridge.
Freezing – Transfer it into freezer-safe bags or containers (be sure to leave some room for expansion) and freeze for up to 3 months. For best results, cook and add the pasta fresh when reheating; it tends to get mushy when frozen.
Reheating – Pull the soup from the fridge or freezer and reheat it on the stovetop over medium-low heat until warmed through. If frozen, thaw in the fridge overnight before heating!
Wendy’s Tips
- Layer Flavors – For best results, cook the onions, carrots, and celery with olive oil in a skillet for a few minutes before adding them to the slow cooker. It boosts flavor and caramelization.
- Timing is Everything – Add small pasta and spinach in the last 30 minutes of cooking. This ensures the pasta doesn’t get overcooked and the spinach stays vibrant.
- Customizing for Dietary Needs – Looking for a dairy-free or gluten-free option? Omit parmesan cheese and choose gluten-free pasta! If you prefer an even heartier soup, swap out zucchini for potatoes or sweet potatoes.
- Experiment with Beans – Cannellini beans are classic, but kidney beans and chickpeas work wonderfully if you’re in a pinch.
What To Serve With Slow Cooker Chicken Minestrone Soup
- Crusty artisan bread or Bread Machine Beer Bread for dipping into the flavorful broth.
- A fresh side of Antipasto Chopped Salad to add a crisp contrast to the hearty soup.
- A simple glass of crisp white wine or sparkling water for a refreshing drink pairing.
FAQs
Absolutely! Use the sauté setting for the vegetables, then add the other ingredients and cook on high pressure for 8 minutes. Quick-release the pressure, add pasta and spinach, and cook on the sauté setting for another 5 minutes.
Yes! Shredded rotisserie chicken can be stirred in during the last 15 minutes of cooking to save time on prep.
Slow Cooker Chicken Minestrone Soup
Equipment
- Slow Cooker
- knife
- Ladle
Ingredients
- 1 pound chicken breast cut into bite size pieces
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 14.5 ounces diced tomatoes
- 6 cups chicken broth
- 1 tablespoon olive oil
- 15 ounces cannellini beans drained and rinsed
- 1 medium zucchini diced
- 1 cup small pasta such as ditalini, elbow, or anelli
- 2 cups fresh spinach leaves roughly chopped
- Grated Parmesan cheese for serving
Instructions
- Into the slow cooker, add 1 pound of cooked chicken, one medium-diced onion, two diced carrots, and two diced celery stalks.
- Stir in the 14.5-ounce can of diced tomatoes and 6 cups of chicken broth.
- Then add the three minced garlic cloves, one teaspoon of dried oregano, one teaspoon of dried basil, one teaspoon of salt, ½ teaspoon of black pepper, and ¼ teaspoon of red pepper flakes.
- Cover the slow cooker and cook on low for 4 to 5 hours or until the chick is cooked through and the vegetables have softened.
- Stir in one diced zucchini and a 15-ounce can of cannellini beans, and cook for another 30 minutes.
- Add one cup of pasta to the slow cooker and cook until tender, about 8-10 minutes, depending on the shape.
- Stir in the two cups of fresh spinach during the last 2 minutes of cooking.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with parsley and Parmesan cheese if desired.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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