• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Soups / Slow Cooker Lentil Minestrone Soup

Slow Cooker Lentil Minestrone Soup

February 23, 2024 7 Comments

85 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
Bowl of minestrone soup

This warming and delicious Slow Cooker Lentil Minestrone Soup recipe includes a hearty mix of vegetables, tomatoes, fresh herbs, tender lentils and pasta. Get the soup started in the crockpot in the morning before work or even the night before going to bed, then serve for an easy and cozy dinner on a chilly evening.

Bowl of slow cooker lentil minestrone soup.

Why I Love this Recipe

I wanted to share a simple, yet satisfying and scrumptious winter soup. Here is one of my favorites, and I am sure you’ll love it, too! These are just a few reasons why you need to put this slow cooker lentil minestrone soup on your must-make list ASAP.

  • I can throw it into a slow cooker before I go to bed and it will be hot and steamy when I finish a long, cold run in the morning.  
  • I can toss the ingredients into a slow cooker in the morning and let it do its magic all day for a quick supper.
  • It’s brothy.  I LOVE brothy soups.  
  • It’s loaded with healthy and nutritious ingredients.  Low in calories high in nutrition.
  • I love lentils.  
  • This recipe can be made in an Instant Pot in about 20 minutes.  Great for the days I forget to think about what’s for dinner until it’s TIME for dinner!

Recipe Ingredients

  • Olive oil
  • Carrots
  • Celery
  • Onion
  • Lentils
  • Chicken stock
  • Canned diced or hand-squeezed whole tomatoes
  • Parmesan
  • Salt and pepper
  • Bay leaf
  • Fresh thyme
  • Fresh parsley
  • Pasta
  • Kale

What type of lentils are best for this recipe?

Green or brown lentils work best.  My favorite lentils to use are French Green Lentils.  They do take longer to cook than regular green lentils.  It’s best to soak them in water overnight or bring them to a boil, cover, and let sit for an hour.  

Regular green lentils cook quickly but can fall apart if overcooked in a pressure cooker.

Red or yellow lentils would NOT work well for this recipe.  They may become too soft.  They are great for Middle Eastern or Indian recipes.

Stock or broth?

There isn’t a lot of difference between the two.  Chicken or beef stock is generally made from bones and cartilage along with vegetables and is cooked for several hours.  Once chilled the stock will turn into a gelatin form.  This makes it richer than a broth.  Broth is made from boiling meat for a shorter period of time along with some aromatics.  They can be used interchangeably for most soup recipes.

When purchasing stock or broth, look for a shorter ingredient list that contains vegetables with little additives or preservatives and low sodium.  If you are vegetarian or Vegan, use a vegetable broth.  

Best Tomatoes for Veggie Soup

I like using whole tomatoes; I think they are better quality than chopped.  I like using home canned tomatoes more, but that’s not always possible.  Buy the best quality whole tomatoes you can find.  Squeeze the tomatoes through your hands to crush or light pulse in a food processor or use a hand blender.

How to make Slow Cooker Lentil Minestrone Soup

Chopped veggies on baking sheet
Sautéed veggies
uncooked lentils with veggies
minestrone ingredients in pot
  1. Gather and measure ingredients.  Peel carrots.  Chop carrots, celery, and onions.  
  2. If using an instant pot, set to sauté and add 2 tablespoons olive oil, carrots, celery, and onion.   Sauté until beginning to soften.  About 5-7 minutes.  
  3. Add lentils, parmesan rind, salt, a few grinds of fresh pepper, bay leaf, 4 sprigs of thyme, and 2 sprigs of parsley.  
  4. Add stock and tomatoes.  Set slow cooker on low setting for 10 hours or high for 4-5 hours.  Meanwhile cook pasta according to package directions and cook al denté, drain, rinse, and refrigerate until ready to use.

Pro Tip: Never add pasta to finished cooked soups.  The pasta absorbs a lot of the liquid and becomes thick and gummy.  It’s always a good idea to add pasta to each individual bowl.  When storing leftover soup, store leftover pasta in a separate container.  This will keep the soup brothy and keep the pasta from becoming overcooked and mushy.  

Finishing Touches & Serving Suggestions

Adding fresh kale to a slow cooker with lentil and minestrone soup.

Before serving add chopped kale along with more fresh parsley and thyme to taste.  

Pro Tip: I use curly leaf kale and chop it very finely so it looks like parsley.  This seems to work with kids/husbands that are afraid of kale.  I go through a lot of “parsley” garnishing foods.  It’s a mental thing but it works.

Ladle soup into individual bowls.  Add the desired amount of pasta shells to each bowl and garnish with ribbons of fresh parmesan cheese.

Recipe Variations

Large bowl of minestrone soup with lentils with a spoon.

There are plenty of ways to tweak this recipe to your tastes! Here are a few swaps and additions you can make:

  • Pasta – I like the texture of small pasta shells. Feel free to use other small noodles like elbow macaroni, pastini, ditalini, risoni, or other tiny types of pasta.
  • Vegetarian and Vegan – Use veggie stock and skip the parmesan cheese.
  • Veggies – Substitute and/or add other vegetables like sliced zucchini, green beans, peas,
  • Without lentils – That’s right, you can completely skip the lentils if you aren’t a fan or they are not available. This will still be a filling and delicious slow cooker minestrone soup!
  • Gluten-free – Use your favorite GF pasta or leave out altogether.

Frequently Asked Questions

Does soup taste better in a slow cooker?

In my humble opinion, yes – whenever you can use a slow cooker you should. Cooking food low and slow creates a deep, vibrant flavor. Using a crockpot in this minestrone soup helps the lentils cook perfectly tender, which can be a bit difficult with stovetop cooking.

What’s the difference between minestrone and vegetable soup?

Both recipes are easy to make with lots of veggies in a thin tomato broth. However, minestrone includes small pasta for an even heartier soup.

How long do leftovers last?

Leftover veggie lentil minestrone soup will keep well for up to 4-5 days in. Let it cool completely before transferring to a sealed container and storing in the refrigerator. But as noted before, keep the pasta separate from the broth if possible.

Can you freeze minestrone soup with lentils?

Yes, it is great for freezing! Cool completely, then transfer the soup to an airtight freezer-safe container. I suggest wrapping the container in a layer or two of aluminium foil for extra protection. Freeze for up to 3 months, and thaw in the refrigerator overnight before reheating.

More Recipes for You to Try

  • Simply Vegetable Pho
  • Coconut Quinoa Lentil Soup
  • Vegetable Barley Soup
  • How to make Beef Bone Stock
  • Slow Cooker Minestrone Soup with Cheese Tortellini
  • Simple French Lentil Soup (His and Hers)
Bowl of minestrone soup
5 from 4 votes
Print

Slow Cooker Lentil Minestrone Soup

This warming and delicious Slow Cooker Lentil Minestrone Soup recipe includes a hearty mix of vegetables, tomatoes, fresh herbs, tender lentils and pasta. Get the soup started in the crockpot in the morning before work or even the night before going to bed, then serve for an easy and cozy dinner on a chilly evening.

Course Dinner, lunch, Main Course
Cuisine American, Italian
Keyword green lentils, lentil minestrone, vegetable minestrone
Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings 6 servings
Calories 211 kcal
Author Janet Barton

Ingredients

  • 2 tbsp olive oil
  • 3 carrots peeled and chopped
  • 3 celery stalks sliced
  • 1 large onion chopped
  • 1/2 cup green lentils
  • 6 cups chicken stock or vegetable stock low sodium preferred
  • 1 28 oz canned or bottled tomatoes diced or hand squeeze whole tomatoes
  • 2 inch parmesan rind
  • 1-3 tsp salt depending on sodium level of stock and tomatoes
  • fresh pepper
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 2 sprigs fresh parsley
  • 2 cups shell pasta, cooked can use macaroni
  • 2 cups kale chopped
  • fresh parsley chopped
  • fresh thyme
  • parmesan cheese shredded or sliced into ribbons

Instructions

  1. If using an instant pot, set to sauté and add olive oil, carrots, celery, and onion.   Saute until beginning to soften.  About 5-7 minutes.  

  2. Add lentils, stock, tomatoes, parmesan rind, salt, a few grinds of fresh pepper, bay leaf, 4 sprigs of thyme, and 2 sprigs of parsley.  Set slow cooker on low setting for 10 hours or high for 4-5 hours.  

  3. Before serving, cook pasta according to package directions.  Cook until al denté.  Drain and set aside for serving.  

  4. When lentils are soft remove parmesan cheese rind, parsley and, thyme sprigs.  Chop kale and add to minestrone along with fresh chopped parsley and thyme.  Season with additional salt and pepper, if needed.  

  5. Add reserved cooked pasta to individual serving bowls and ladle hot soup over top.  Top with fresh parmesan

  6. Leftover minestrone can be refrigerated for a few days.  Do NOT add the cooked pasta to leftover soup.  Store the pasta separately.  If pasta is added, it will soak up more of the liquid and creates a thick gooey soup.  

Recipe Notes

Notes from Janet:

What type of Lentils?

  • Green or brown lentils work best.  
  • My favorite lentils to use are French Green Lentils.  They do take longer to cook than regular green lentils.  It’s best to soak them in water overnight or bring them to a boil, cover, and let sit for an hour.  
  • Regular green lentils cook quickly but can fall apart if overcooked in a pressure cooker.
  • Red or yellow lentils would NOT work well for this recipe.  They may become too soft.  They are great for Middle Eastern or Indian recipes.

 

Tips:

  • Stock or broth:  When choosing a stock or broth, check the label and purchase the brand that has the least amount of ingredients and the most natural ingredients.  I use homemade bone broth when I have a stash in my freezer.  
  • Tomatoes:  I like using whole tomatoes.  I think they are better quality than chopped.  I like using home canned tomatoes more, but that’s not always possible.  Buy the best quality whole tomatoes you can find.  Squeeze the tomatoes through your hands to crush or light pulse in a food processor or use a hand blender.  
  • Never add pasta to finished cooked soups.  The pasta absorbs a lot of the liquid and becomes thick and gummy.  It’s always a good idea to add pasta to each individual bowl.  When storing leftover soup, store leftover pasta in a separate container.  This will keep the soup brothy and keep the pasta from becoming overcooked and mushy.  
  • For picky kale eaters: I use curly leaf kale and chop it very finely so it looks like parsley.  This seems to work with kids/husbands that are afraid of kale.  I go through a lot of “parsley” garnishing foods.  It’s a mental thing but it works.
  • Vegetarian?  Vegan?  Gluten-free?  No problem.  Vegetarian/Vegan use a good quality vegetable stock. Vegan can omit parmesan cheese. Gluten-free may omit pasta or use a GF brand of pasta.

 

Nutrition Facts
Slow Cooker Lentil Minestrone Soup
Amount Per Serving (1 serving)
Calories 211 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 1376mg57%
Potassium 458mg13%
Carbohydrates 33g11%
Fiber 7g28%
Sugar 5g6%
Protein 8g16%
Vitamin A 7975IU160%
Vitamin C 33.2mg40%
Calcium 71mg7%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Looking For Great Information on Bone Broth, Broths, and Stocks?

Nourished Kitchen has a plethora of information and recipes.  Check it out.

 

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook

Related

Filed Under: Healthy, Soups, Vegan, Vegetarian Tagged With: healthy minestrone soup, lentil minestrone soup, slow cooker lentil soup, slow cooker minestrone

Previous Post: « Chewy Nut Loaded Granola
Next Post: Chocolate Half Moon Cookies »

Reader Interactions

Comments

  1. Tammy says

    March 5, 2024 at 4:13 pm

    I really want to make this soup, but I am concerned about the sodium content. What is the ingredient (s) that make this soup so high in sodium? Thank you for your help.

    Reply
    • Janet Barton says

      March 5, 2024 at 10:18 pm

      The sodium content is so high because I used purchased boxed broth. I suggested using low sodium broth. I generally make my own stock or broth which is very low sodium. Now salt broth is available in most grocery stores. Nutritional information is only an estimate the accuracy of the nutritional information for any recipes on my site is not guaranteed. I have a homemade bone broth recipe on my site which can definitely be made low or no sodium if you are interested.

      I hope you have the opportunity to make this lentil soup is delicious.

      Happy cooking!
      Janet

      Reply
  2. Mary says

    January 19, 2019 at 6:00 am

    1 gram = 222 calories.
    I assume this was suppose to be one serving.
    Can I cook the kale with the SOUp? Add it in the last 2 hours?

    Reply
    • Janet Barton says

      January 22, 2019 at 1:42 am

      Hi Mary, Yes that should be 1 serving. I have corrected that error on the post. Thanks for bringing to my attention. Yes, you can absolutely add the kale while the soup cooks.

      Reply
  3. julie says

    January 4, 2019 at 9:16 pm

    Hi Janet how are you..Greetings from Oz, we are in the middle of our summer here but I will keep this recipe for when the weather gets cooler. I have an instant pot fortunately and I love it, just wondering if you made this soup in the instant pot using the slow cooker function or did you use a slow cooker ? It looks so delicious & warming.

    Reply
    • Janet Barton says

      January 6, 2019 at 4:01 am

      Yes, I did use an Instant Pot and I used the slow cooker function. But the recipe works equally as well in a regular slow cooker/crockpot. I’m sure wishing I was living in the land of Oz right now. It’s frigid cold in my neck of the woods. Enjoy your summer while it lasts. When it cools off I hope you enjoy this soup.

      Reply
      • jULIE says

        May 22, 2020 at 1:03 am

        hI jANET I AM MAKING THIS SOUP TODAY, IT IS A GREY WET RAINY DAY SO PERFECT WEATHER FOR THIS SOUP, DO YOU PRE COOK THE LENTILS FIRST AS IN THE NOTES OR JUST ADD UNCOOKED TO THE RECIPE.

        Reply
5 from 4 votes (4 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More ยป

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread

  • Rustic Strawberry Rhubarb tarts

  • pink iced heart sugar cookies Sour Cream Sugar Cookies with Cream Cheese Frosting

  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade

  • Wooden board with chocolate cookies with half chocolate icing and half vanilla icing Chocolate Half Moon Cookies

  • Several chocolate drop cookies on white background Chocolate Drop Cookies

  • Cherry Cola Glazed Ribs

  • chocolate glazed and glazed spudnuts stacked on cutting board with donut holes Spudnuts (Potato Doughnuts with Glaze)

  • Jerk Spatchcock Chicken on wood Jamaican Jerk Spatchcock Chicken

  • Baked southern peach cobbler in cast iron skillet Southern Peach Cobbler

Latest on Instagram

simplysogood

๐Ÿ‹ I teach you how to cook from scratch
๐Ÿ’ Follow simple step-by-step recipes
๐Ÿซ A lover of fresh, seasonal, & local ingredients

Fresh Herb Crockpot Turkey Breast with Brown Butte Fresh Herb Crockpot Turkey Breast with Brown Butter Pears is perfect for a smaller but still impressive Thanksgiving dinner. This easy recipe features a boneless turkey breast coated in homemade herb butter and "roasted" in a slow cooker, then served with a creamy cider herb gravy and sautรฉed browned butter pears....

https://www.simplysogood.com/fresh-herb-crockpot-turkey-breast-with-brown-butter-pears/
These strawberry rhubarb crumble bars will take yo These strawberry rhubarb crumble bars will take you straight to dessert paradise! ๐Ÿฅฐโ ๐Ÿ“
.โ 
Sweet-tart love in every bite, theyโ€™re the perfect treat for sunny days and cozy nights. Grab a bar and letโ€™s indulge in this fruity delight!โ 
.โ 
Give this recipe a try by clicking the link in my Instagram bio, where I post step-by-step photo instructions!
โ 
#rhubarbseason #homemadewithlove #dessertclub #strawberryrhubarb #strawberryrhubarbpie #strawberrycrumble #strawberryrhubarbcrumble
Baking up some homemade magic with my no-knead Lem Baking up some homemade magic with my no-knead Lemon Rosemary Gruyere bread!
โ€ข
This recipe is as easy as pie (or should I say bread?), bringing the flavors of tangy lemon, fragrant rosemary, and oh-so-melty Gruyere to life. ๐Ÿ‹๐Ÿž๐ŸŒฑ
โ€ข
Click the link in my bio to read through these helpful tips that will make your homemade bread a melt-in-your-mouth success!

#homemadebread #nokneadbread #gruyerebread #lemoncheesebread #cheesebread #homemadecheesebread
Starting the day off right with these indulgent no Starting the day off right with these indulgent no-knead brioche morning buns! ๐ŸคŽ Thereโ€™s just something about the buttery, flaky brioche and the sweet cinnamon swirl that makes mornings extra special.
โ€ข
The base dough recipe for no-knead brioche morning buns is a buttery no-knead dough that is refrigerated overnight. The chilled dough is very easy to roll, fill, slice, and bake.
โ€ข
So go ahead, treat yourself to something delicious and let these buns brighten up your day! 

The recipe link is in my Instagram bio!

#MorningTreats #BriocheLove #SweetIndulgence #cinnamonsugar #cinnamonandsugar #morningbuns
No fancy Ice Cream Maker โ€” no problem! ๐Ÿฆ๐Ÿจ No fancy Ice Cream Maker โ€” no problem! ๐Ÿฆ๐Ÿจ This no churn Strawberry Raspberry Ice Cream recipe is quick and easy to make without an ice cream maker in only 10 minutes.
โ€ข
Simply blend together a mix of frozen strawberries and raspberries with vanilla ice cream and raspberry sherbet for a rich, fruity, and creamy dessert that tastes homemade! ๐Ÿ“
โ€ข
Give this recipe a try by clicking the link in my Instagram bio, where I post step-by-step photo instructions!

#nochurnicecream #homemadeicecream #strawberryicecream #raspberryicecream #kidfriendlyrecipes #simplerecipes
These chewy peanut butter bars have been a family These chewy peanut butter bars have been a family favorite for decades! Peanut butter cookies layered with chocolate and a delicious peanut butter glaze! ๐Ÿฅœ๐Ÿซ
โ€ข
Trust me, your family will LOVE them!
โ€ข
Click the link in my bio to read through these helpful tips that will make your peanut butter bars a melt-in-your-mouth success!

#peanutbutterbars #peanutbuttercookies #pbbars #peanutbutterchocolate #peanutbutterlover #pbandchocolate
Start your day off on a flaky note with these skys Start your day off on a flaky note with these skyscraper buttermilk biscuits!
These melt-in-your-mouth treats are the perfect indulgence for breakfast, brunch, or anytime youโ€™re craving something buttery and delicious.
โ€ข
So go ahead, treat yourself to these heavenly delights and savor every flakey, buttery bite with me!
โ€ข
The recipe link is in my Instagram bio!

#butterybiscuits #homemadeisbest #breakfastindulgence #brunchgoals
Sharing my famous Lemon Curd Recipe! ๐Ÿ‹๐ŸŒผ๐Ÿ’› Sharing my famous Lemon Curd Recipe! ๐Ÿ‹๐ŸŒผ๐Ÿ’› The one that everyone says I should sell at farmers markets โ€” nah! Iโ€™ll just share the recipe with you all instead!
โ€ข
I love lemon curd, and use it for so many things!!
๐Ÿฐ Layered in a cake
๐Ÿฆ Swirled into ice cream
๐Ÿช Smashed between cookies
โ˜€๏ธ Filled inside scones

The possibilities are endless!! Give this recipe a try by clicking the link in my Instagram bio! And if youโ€™d like the recipes for my other lemon curd inspired goodies, theyโ€™re all linked in my Instagram stories!

#lemoncurd #lemoncurdcake #lemoncurdicecream #lemonicecream #lemondessert #lemoncurdrecipe
Have you ever tried an olive oil cake!? ๐Ÿฐ They Have you ever tried an olive oil cake!? ๐Ÿฐ They are incredibly soft and moist โ€” you gotta give it a try!
โ€ข
This citrus olive oil cake recipe features a tart lemon curd filling and a rich mascarpone frosting. Then we gently add flowers for beautiful decoration. It is an impressive looking and mouth-watering dessert thatโ€™s perfect for any special occasion! ๐Ÿ‹๐Ÿค๐ŸŒผ

Recipe is linked in my Instagram bio!

#oliveoilcake #oliveoilcakes #lemoncurdcake #mascarponefrosting #mascarponeicing
Follow on Instagram
  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread posted on September 19, 2018

  • Rustic Strawberry Rhubarb tarts posted on April 12, 2019

  • pink iced heart sugar cookies Sour Cream Sugar Cookies with Cream Cheese Frosting posted on February 8, 2025

  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade posted on June 22, 2018

  • Wooden board with chocolate cookies with half chocolate icing and half vanilla icing Chocolate Half Moon Cookies posted on April 5, 2024

  • Several chocolate drop cookies on white background Chocolate Drop Cookies posted on May 20, 2024

  • Cherry Cola Glazed Ribs posted on June 8, 2023

  • chocolate glazed and glazed spudnuts stacked on cutting board with donut holes Spudnuts (Potato Doughnuts with Glaze) posted on October 21, 2019

  • Jerk Spatchcock Chicken on wood Jamaican Jerk Spatchcock Chicken posted on May 18, 2018

  • Baked southern peach cobbler in cast iron skillet Southern Peach Cobbler posted on August 8, 2024

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2025 Janet Barton
Privacy Policy

 

Loading Comments...
 

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.