Slow Cooker Chicken Minestrone Soup
This Slow Cooker Chicken Minestrone Soup is made with tender chicken, carrots, celery, zucchini, beans, pasta, spinach, and a rich tomato broth. It’s a hearty slow cooker chicken soup that cooks together in the slow cooker and makes a comfort food to make in cold weather.
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We all love soups to enjoy in chilly evenings and is also a great choice for busy weeknights, family dinners, or meal prep when you want a big pot of soup ready without spending hours in the kitchen.
And for more soup recipes, the recipes below are worth trying:
- Crockpot Ham and Potato Soup
- French Onion Soup Stuffed Mushrooms
- Velveeta Cheese Broccoli Soup
- Slow Cooker Vegan Butternut Squash Soup
Ingredients You’ll Need:
- 1 ½ pounds boneless, skinless chicken breasts, diced
- 1 medium yellow onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup small pasta, such as ditalini or small shells
- 2 cups fresh baby spinach
- ½ cup grated Parmesan cheese, plus more for serving
How to Make Slow Cooker Chicken Minestrone Soup
Step 1: Place the diced chicken in the bottom of a 6-quart slow cooker. Add the onion, carrots, celery, garlic, zucchini, diced tomatoes, tomato sauce, kidney beans, cannellini beans, and chicken broth.
Step 2: Sprinkle in the Italian seasoning, dried oregano, garlic powder, salt, and black pepper. Give everything a good stir to combine the ingredients around the chicken.
Step 3: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and the vegetables are tender.
Step 4: About 30 minutes before serving, stir in the uncooked pasta. Cover and continue cooking on HIGH for about 20–30 minutes, or until the pasta is tender.
Step 5: Add the baby spinach and grated Parmesan cheese. Cover and cook for another 5 minutes, just until the spinach wilts and the cheese blends into the broth.
Step 6: Taste the soup and add more salt or pepper if needed. Ladle into bowls and sprinkle with extra Parmesan cheese before serving.
Important Recipe Notes
- Add pasta near the end: Stir in the uncooked pasta about 30 minutes before serving to prevent it from becoming mushy.
- If you plan to have leftovers for meal prep, cook the pasta separately and add it to individual bowls. This keeps the pasta from soaking up too much broth.
- Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.
- Adjust the consistency: Add a little extra chicken broth when reheating if the soup becomes too thick.
- Customize the vegetables: Frozen green beans, spinach, or other vegetables can be added for extra flavor and nutrition.
- Refrigerate leftovers in an airtight container for 2–3 days. For longer storage, freeze the soup without the pasta for better texture.
- Serving suggestion: Top each bowl with extra grated Parmesan cheese and serve with warm garlic bread or crusty sourdough bread.
Slow Cooker Chicken Minestrone Soup
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, diced
- 1 medium yellow onion diced
- 3 carrots peeled and sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1 medium zucchini diced
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can cannellini beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup small pasta such as ditalini or small shells
- 2 cups fresh baby spinach
- ½ cup grated Parmesan cheese plus more for serving
Instructions
- Place the diced chicken in the bottom of a 6-quart slow cooker. Add the onion, carrots, celery, garlic, zucchini, diced tomatoes, tomato sauce, kidney beans, cannellini beans, and chicken broth.
- Sprinkle in the Italian seasoning, dried oregano, garlic powder, salt, and black pepper. Give everything a good stir to combine the ingredients around the chicken.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through and the vegetables are tender.
- About 30 minutes before serving, stir in the uncooked pasta. Cover and continue cooking on HIGH for about 20–30 minutes, or until the pasta is tender.
- Add the baby spinach and grated Parmesan cheese. Cover and cook for another 5 minutes, just until the spinach wilts and the cheese blends into the broth.
- Taste the soup and add more salt or pepper if needed. Ladle into bowls and sprinkle with extra Parmesan cheese before serving.
