Slow Cooker Minestrone Casserole
Enjoy classic minestrone in casserole form with this Slow Cooker Minestrone Casserole recipe. It’s a set-and-forget recipe, allowing you to get on with the rest of your day while your home is filled with incredible aromas, ready to be enjoyed for dinner!
Recipe Notes:
- Add the rind of a Parmesan cheese wedge to the ingredients at the beginning of cooking time. This results in a delicious parmesan and salty flavor throughout the entire dish.
- Serve this casserole as a delicious side dish or a simple main course. It can be enjoyed with homemade dinner rolls, garlic bread, bruschetta, caesar salad, or grilled cheese sandwiches.
You can certainly add in a pound of cooked ground beef or turkey, skinless Italian sausage, or even a pound of cooked chicken if you want extra protein in your Minestrone. Add your protein at the beginning of cooking time. Chicken should be shredded just before serving.
Store leftovers in the refrigerator in an airtight container for up to 4 days. When reheating, you may have to add a little extra stock to the minestrone because pasta soaks up liquid when while stored.
Yes, you can. But I would leave out the pasta before freezing. Place the casserole in an airtight container (or ziplock freezer bag), leaving approximately an inch of space at the top of the container to allow for expansion during freezing. Use within 3 months.
Defrost overnight in the refrigerator and reheat in a saucepan over low heat, adding more broth if required. You can also use the microwave for reheating smaller portions.
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Slow Cooker Minestrone Casserole
- Prepare a slow cooker with nonstick cooking spray. To the slow cooker, add the onion, red bell pepper, zucchini, beans, and mushrooms.
- In a mixing bowl, stir together the diced tomatoes, tomato paste, chicken broth, and seasonings. Add the mixture to the slow cooker and stir to combine with the vegetables.
- Cover the slow cooker and cook on low for 5 to 6 hours.
- Stir in the cooked pasta. Sprinkle cheese over the top and cover until the cheese has melted.
- Serve garnished with grated parmesan, if desired.
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Slow Cooker Minestrone Casserole
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Ingredients
- 1 onion diced
- 1 red bell pepper seeded and diced
- 2 zucchini halved and sliced
- 1 15 ounce can kidney beans, drained and rinsed
- 1 8 ounce package sliced mushrooms
- 1 14.5 ounce can diced tomatoes
- 1 8 ounce can tomato paste
- 1 cup chicken broth
- 1 teaspoon Italian seasoning blend
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 16 ounce shell pasta, cooked according to the instructions and drained
- 1 cup shredded mozzarella cheese
- Grated parmesan as garnish if desired
Instructions
- Prepare a slow cooker with nonstick cooking spray. To the slow cooker, add the onion, red bell pepper, zucchini, beans, and mushrooms.
- In a mixing bowl, stir together the diced tomatoes, tomato paste, chicken broth, and seasonings. Add the mixture to the slow cooker and stir to combine with the vegetables.
- Cover the slow cooker and cook on low for 5 to 6 hours.
- Stir in the cooked pasta. Sprinkle cheese over the top and cover until the cheese has melted.
- Serve garnished with grated parmesan, if desired.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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