Minestrone is such a popular soup and it’s not hard to see why, this Bored of Lunch slow cooker minestrone soup is made using chorizo, passata, cherry tomatoes, chicken stock, carrots, and celery.

To make Minestrone Soup in your slow cooker or crockpot, combine all ingredients except the spaghetti, beans, and kale. Cook on high for 4 hours or low for 7-8 hours, then add the remaining ingredients for the last 40 minutes.

This Minestrone Soup is a great one to put your own twist on, depending on what you’ve got left over in the house – switch up the veg, leave out the beans, change up the pasta shape, whatever you want.

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Can I use canned tomatoes instead of passata?

Yes, you can use canned tomatoes instead of passata. Use whole or diced canned tomatoes and blend them until smooth to achieve a similar consistency. Passata is smoother and has a more intense flavor, but canned tomatoes work well as a substitute.

Slow Cooker Minestrone Soup Ingredients

• 150g of chorizo, chopped
• 700g of passata
• 2 handfuls of cherry tomatoes, halved
• 1.1 litres of chicken stock
• 3 tbsp of tomato purée
• 3 carrots, chopped into small chunks
• 2 celery sticks, chopped
• ½ courgette, chopped
• 3 Maris Piper potatoes, peeled and chopped
• 1 onion, chopped
• 1 tsp of paprika
• 2 garlic cloves, grated
• 150g of dried spaghetti, snapped into smaller pieces
• 400g tin of butter beans (or other beans of your choice), drained
• Handful of kale, chopped
• Salt and pepper, to taste
• Buttered crusty bread, to serve (optional)

How To Make Slow Cooker Minestrone Soup

1. Prepare the chorizo: If you have time, heat a frying pan over high heat and cook the chorizo for 1 minute to release some of the oils. You can skip this step if you want to speed up the process.
2. Prepare the base: Add the chorizo to the slow cooker along with the passata, cherry tomatoes, chicken stock, tomato purée, carrots, celery, courgette, potatoes, onion, paprika, and garlic. Stir well to combine.
3. Cook the soup: Set the slow cooker to high and cook for 4 hours or set it to low and cook for 7-8 hours, allowing the vegetables to become tender and the flavors to meld together.
4. Add the final ingredients: For the last 40 minutes of cooking, add the dried spaghetti, butter beans, and chopped kale. Stir to ensure they are evenly distributed and cook until the spaghetti is tender.
5. Season and serve: Season the soup with salt and pepper to taste. Serve hot with buttered crusty bread, if desired, and enjoy.

How can I thicken the soup if it’s too thin?

If your soup is too thin, you can thicken it by adding a slurry of cornstarch and water. Mix 1 tbsp of cornstarch with 2 tbsp of cold water, then stir it into the soup. Cook for a few more minutes until the soup thickens to your desired consistency.

Recipe Tips

• Choose quality chorizo: Use a high-quality chorizo for the best flavor. Cooking it beforehand helps to release its oils and enhances the overall taste of the soup. I always find this step makes a big difference.
• Cut vegetables uniformly: Ensure all vegetables are cut into similar-sized pieces. This ensures even cooking and a consistent texture throughout the soup. It also makes each bite more enjoyable and balanced.
• Use fresh garlic: Freshly grated garlic provides a more robust flavor than pre-minced garlic. Grating the garlic helps it to distribute evenly throughout the soup, giving a more aromatic and rich taste.
• Don’t skip the kale: Adding kale in the last 40 minutes keeps it from becoming too mushy. Kale adds a wonderful texture and boosts the nutritional value of the soup significantly. I love the bit of crunch it provides.
• Adjust seasoning at the end: Always taste and adjust the seasoning just before serving. The flavors develop as the soup cooks, so a final adjustment ensures the perfect balance of salt and pepper.

Recipe Variations

• Add more vegetables: You can include other vegetables like green beans, peas, or bell peppers. These additions can enhance the nutritional profile and add more color and variety to your soup.
• Change the protein: If you prefer, you can substitute the chorizo with Italian sausage or even ground turkey. Each protein brings a unique flavor and can cater to different dietary preferences and tastes.
• Use different beans: Instead of butter beans, you can use cannellini beans, kidney beans, or chickpeas. These beans provide different textures and flavors, making your Minestrone Soup more diverse and interesting.
• Try different pasta: You can substitute the spaghetti with other pasta shapes like macaroni, ditalini, or small shells. Different pasta shapes can change the eating experience and make the soup fun for kids.
• Make it vegetarian: Skip the chorizo and use vegetable stock instead of chicken stock. This creates a hearty and flavorful vegetarian version of Minestrone Soup that still satisfies with rich and comforting flavors.

What To Serve With Minestrone Soup

Serve your Minestrone Soup with flavorful sides like garlic Parmesan breadsticks, herb-roasted vegetables, a fresh arugula salad, or crusty garlic bread.

I love pairing mine with a warm, cheesy bruschetta, or a light spinach and feta-stuffed mushrooms for a delicious meal.

How To Store Leftover Minestrone Soup

In The Fridge:

Store leftover Minestrone Soup in an airtight container. Place it in the fridge within two hours of cooking. The soup can last up to 4 days when stored properly. Before reheating, stir well to ensure an even distribution of ingredients and flavors.

In The Freezer:

You can store Minestrone Soup in the freezer. Transfer the cooled soup to a freezer-safe container, leaving some space for expansion. Label the container with the date, and it can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.

How To Reheat Leftover Minestrone Soup

Reheat your leftover Minestrone Soup on the stovetop over medium heat. Stir occasionally until it’s hot throughout, which takes about 10-15 minutes.

Alternatively, microwave it in a microwave-safe bowl, covered, for 2-3 minutes, stirring halfway through. Always ensure it is steaming hot before serving.

Check out More Slow Cooker Recipes:

• Slow Cooker Sweet Potato and Red Pepper Soup
• Slow Cooker Ham Split Pea Soup
• Slow Cooker Carrot and Coriander Soup