Crock Pot Ground Beef Minestrone Soup
Warm, hearty, and bursting with Italian-inspired flavors, this Crock Pot Ground Beef Minestrone Soup is the ultimate comfort food made easy. Tender ground beef, a medley of vibrant vegetables like zucchini, carrots, and celery, and protein-packed beans are slow-cooked to perfection in a rich tomato-based broth. Infused with aromatic herbs like oregano and basil, this soup gets an extra boost of texture and heartiness with the addition of pasta, making it a complete and satisfying meal. The optional baby spinach gives it a fresh, nutritious touch, while a sprinkle of grated Parmesan elevates the flavors to new heights. With minimal prep and the convenience of slow cooking, this recipe is perfect for busy weeknights or cozy weekend dinners. Serve it piping hot with crusty bread, and you’ve got a dish the whole family will crave! Perfect for meal planning and loaded with wholesome ingredients, this is a must-try Crock Pot soup recipe for cold days.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 1 medium zucchini, diced
- 2 tablespoons tomato paste
- 28 ounces diced tomatoes (canned)
- 15 ounces kidney beans (canned), drained and rinsed
- 15 ounces great northern beans (canned), drained and rinsed
- 6 cups vegetable or beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 bay leaf
- 1 cup small pasta (e.g., ditalini or elbow macaroni)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach (optional)
- parmesan cheese, grated (optional, for serving)
Instructions
In a skillet over medium-high heat, crumble and brown the ground beef until fully cooked (about 6-8 minutes). Drain excess fat and transfer the cooked beef to the crock pot.
Add the diced onion, sliced carrots, sliced celery, and diced zucchini to the crock pot.
Stir in the tomato paste, diced tomatoes (with juices), kidney beans, great northern beans, and vegetable or beef broth.
Season the mixture with oregano, basil, garlic powder, salt, and black pepper. Toss in the bay leaf.
Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and flavors meld together.
About 30 minutes before serving, add the small pasta to the crock pot and stir well. Cover and cook until the pasta is tender.
If desired, stir in the baby spinach in the last 5 minutes of cooking, allowing it to wilt into the soup.
Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with grated parmesan cheese if desired, and serve hot.
Nutrition Facts
Calories |
2986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 11092 mg | 482% | |
| Total Carbohydrate | 376.7 g | 137% | |
| Dietary Fiber | 71.2 g | 254% | |
| Total Sugars | 60.9 g | ||
| Protein | 170.0 g | 340% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 961 mg | 74% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 8389 mg | 178% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
