There’s nothing like coming home to a warm bowl of hearty minestrone soup, especially when it’s been slow-cooking all day.
This Crockpot Minestrone Soup with Ground Beef is cozy, filling, and packed with flavor. It’s one of those recipes I’ve made over and over again, especially during busy weeks.
It feeds a crowd, it’s super easy, and you just throw it all in the slow cooker and walk away. The ground beef adds that rich, savory base that turns a veggie-packed soup into a full meal.
Why I Love This Recipe
This soup is pure comfort. I grew up eating minestrone, but adding ground beef takes it to the next level—it’s satisfying without being heavy, and the crockpot makes it so low-effort. Here’s why it’s a staple at my house:
- One-pot, no-fuss dinner
- Packed with vegetables and protein
- Makes a big batch—hello, leftovers!
- Budget-friendly ingredients
- Freezes like a dream
What You’ll Need
- 1 lb ground beef (85/15 or leaner)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 1 zucchini, diced
- 1 ½ cups green beans, chopped (fresh or frozen)
- 1 (15 oz) can white beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 6 cups beef broth
- 1 ½ tsp Italian seasoning
- 1 tsp dried basil
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 cup small pasta (like ditalini or elbow)
- 1 cup baby spinach (optional, stirred in at the end)
- Grated Parmesan cheese, for topping
- Fresh parsley, chopped, for garnish
Pro Tips
- Brown your beef before adding it to the crockpot for deeper flavor
- Use a leaner ground beef to cut down on grease in the soup
- Add the pasta toward the end so it doesn’t get mushy
- Stir in spinach at the very end to keep it vibrant and fresh
- Want more heat? A pinch of red pepper flakes does the trick
Tools You’ll Need
- Large skillet
- Crockpot (6-quart or larger)
- Cutting board and knife
- Can opener
- Measuring cups and spoons
- Wooden spoon
- Ladle
- Cheese grater (for Parmesan)
Substitutions and Variations
- Ground turkey or Italian sausage instead of beef
- Vegetable broth to make it lighter
- Add corn or peas for more veggies
- Skip the pasta and serve with crusty bread
- Use gluten-free pasta if needed
Make Ahead Tips
- Chop all the veggies the night before and store them in the fridge
- Brown the beef ahead of time and refrigerate until ready to use
- Make the full soup (without the pasta), refrigerate or freeze, then cook the pasta fresh before serving
How to Make Crockpot Minestrone Soup with Ground Beef
Step 1: Brown the Beef
In a skillet over medium heat, add 1 lb ground beef and cook until fully browned, breaking it up with a wooden spoon. No need to drain if using lean beef.
Step 2: Add Beef and Veggies to Crockpot
Transfer the browned ground beef to the crockpot. Add 1 diced yellow onion, 3 minced garlic cloves, 3 diced carrots, 3 diced celery stalks, 1 diced zucchini, and 1½ cups chopped green beans.
Step 3: Add Canned Goods and Broth
Add 1 can (15 oz) of drained white beans, 1 can (15 oz) of drained cannellini beans, 1 can (28 oz) of crushed tomatoes, and 1 can (15 oz) of diced tomatoes. Pour in 6 cups of beef broth.
Step 4: Season and Cook
Sprinkle in 1½ tsp Italian seasoning, 1 tsp dried basil, ½ tsp black pepper, and 1 tsp salt. Stir everything together. Cover and cook on low for 6–8 hours or high for 3–4 hours.
Step 5: Add Pasta
About 20 minutes before serving, stir in 1 cup of uncooked small pasta. Cover and continue cooking until pasta is tender.
Step 6: Stir in Spinach
Just before serving, stir in 1 cup of baby spinach and let it wilt for 2–3 minutes.
Step 7: Serve and Garnish
Ladle the soup into bowls and top with grated Parmesan cheese and a sprinkle of fresh parsley.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Pasta may soak up liquid—add a splash of broth when reheating
- Freeze without pasta for best texture (add fresh pasta after thawing)
Servings and Time
- Servings: 6–8
- Cook Time: 6–8 hours on low, or 3–4 hours on high
- Prep Time: 20 minutes
Macros (per serving – based on 8 servings)
- Calories: 340
- Protein: 22g
- Carbs: 30g
- Fat: 14g
- Fiber: 6g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Browning the ground beef first develops deeper flavor through the Maillard reaction. Cooking the soup low and slow helps the veggies release their natural sweetness while allowing the spices to bloom. Adding pasta at the end keeps it from getting mushy. Stirring in spinach last keeps it green and fresh-tasting.
Common Mistakes
- Adding pasta too early: It gets mushy and overcooked
- Skipping the beef browning: You lose out on big flavor
- Not draining beans: It can water down your broth
- Using too much salt at the start: The broth and tomatoes already have sodium—always taste at the end
What to Serve With
- Crusty garlic bread
- Simple green salad
- Grilled cheese sandwich
- Roasted veggies
- A glass of red wine or sparkling water with lemon
FAQ
Can I make this vegetarian?
Yes! Just skip the beef and use veggie broth.
Can I cook the pasta separately?
Absolutely, especially if you plan to freeze leftovers.
What if I don’t have a crockpot?
You can simmer it on the stove for about 1.5–2 hours on low.
Can I use frozen veggies?
Totally. Just toss them in frozen—no need to thaw.
Can I double it?
Yes, if your crockpot is big enough—just leave a little room at the top for expansion.
Ready to Make It?
This Crockpot Minestrone Soup with Ground Beef is a go-to comfort food that you’ll want on repeat. I’d love to hear how it turned out for you—drop a comment below and let me know what you thought or if you have any questions!