Crockpot Paleo Minestrone Soup {Instant Pot option}

Paleo Minestrone Soup Recipe

If you’ve ever had a classic minestrone soup, you probably noticed the addition of noodles, orzo, or rice to the base vegetable soup. Minestrone is one of those recipes that traditionally doesn’t have an exact set of ingredients, as it’s usually made with whatever vegetables and ingredients are readily on hand. But the base is always a broth, vegetables, beans, and some sort of starch.

Slowcooker Paleo Minestrone Soup {grain-free | dairy-free | whole30 | vegan option}

Whole30 Minestrone Soup

Given that paleo food is made without legumes and grains, this cuts out about half of minestrone ingredients. Fortunately, the flavor of this minestrone soup (which can be prepared in either a slowcooker or a pressure cooker) makes up for the fact that there are no beans or noodles. This is a hearty, flavorful, paleo vegetable minestrone soup (though we like to add meat)… and the leftovers can feed your family for days.

Slowcooker Paleo Minestrone Soup {grain-free | dairy-free | whole30 | vegan option}

A Paleo Vegetable Soup Recipe

We have enjoyed this soup both with and without the addition of the pork sausage, so it is both Whole30 and vegan friendly. This minestrone soup tastes even better than the endless soup from a certain chain restaurant, and you can make your own endless salad to go along with it.

Traditional Cooking Methods

With classic minestrone, there’s no fixed (or official) recipe. This means that Minestrone will vary widely across the world depending on traditional cooking methods, ingredients, and season (what veggies are in season). Minestrone sometimes ranges from a thick and dense consistency with boiled-down vegetables, to a more broth heavy soup with large quantities of diced and lightly cooked vegetables. Our version is meant to be a delicious mix of broth and diced veggies with meat.

A Substantial Soup

In modern Italian there are three words corresponding to the English word ‘soup’: zuppa, which is used in the sense of tomato soup, or fish soup; minestra, which is used in the sense of a more substantial soup such as a vegetable soup, and also for ‘dry’ soups, namely pasta dishes; and minestrone, which means a very substantial or large soup or stew, though the meaning has now come to be associated with this particular dish.

Paleo Minestrone Soup {grain-free | dairy-free | whole30 | vegan option}
Slowcooker Paleo Minestrone Soup {grain-free | dairy-free | whole30 | vegan option}

Crockpot Paleo Minestrone Soup

Course: Main Course
Author: Kendra Benson

Cook Time varies depending on if you use the slowcooker (6-8 hours) method or the Instant Pot (35 minutes).

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Ingredients

Instructions

Instant Pot (Electric Pressure Cooker) Method

  1. Place the olive oil in the bottom of the Instant Pot. Add the prepared sweet potatoes, carrots, celery, zucchini, shallots, and garlic to the crock pot. Pour in the chicken/vegetable broth.


  2. Add the entire can of diced tomatoes, the spinach, oregano, basil, parsley, cayenne, salt, and crumbled pork.
  3. Stir everything together and add the bay leaves. Put the lid on and turn to lock it in place, moving the vent to the "Sealing" position. Press the "Soup/Stew" button (it will start on it's own). When the cycle is complete, manually release the pressure. When all the pressure is released, carefully open the lid away from your face.

  4. Add the spinach to the hot soup and let it wilt. Remove bay leaves before serving.
  5. Store leftovers in the fridge for up to a week or freeze in individual portions for up to 6 months.

Crockpot (Slowcooker) Method

  1. Place the olive oil in the bottom of a crock pot. Add the prepared sweet potatoes, carrots, celery, zucchini, shallots, and garlic to the crock pot. Pour in the chicken/vegetable broth.

  2. Add the entire can of diced tomatoes, the spinach, oregano, basil, parsley, cayenne, salt, and crumbled pork.

  3. Stir everything together, add the bay leaves, cover, and cook on low for 6-8 hours (we prefer 8 hours). Add the spinach to the hot soup and let it wilt. Remove bay leaves before serving.

  4. Store leftovers in the fridge for up to a week or freeze in individual portions for up to 6 months.

This paleo minestrone soup has all the flavor of your favorite Italian restaurant version but without all the added sugars and grains. It's Whole30-friendly, dairy-free, and even has a vegan option. #paleo #whole30
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45 Comments on “Crockpot Paleo Minestrone Soup {Instant Pot option}

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  3. Megan

    I’ve made this 3 times now, but have used different flavors of chicken or turkey sausage. Tastes great and freezes well too. Thanks for the yummy recipe!

    Reply
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    1. Kendra

      Their Vegetable Broth is the only one I’ve found that does not contain sugar. The chicken broth does, which is why I stick to their veggie broth.

      Reply
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  6. Jack

    WOW! This turned out awesome! Whole family enjoyed this great meal and left just two helpings for lunch the next couple of days. 5 out of 5 stars!

    Reply
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  12. Timothy Holder

    Made this tonight, minus the parsley; substituted chili powder for cayenne & green onions for shallots. Turned out great! We used Italian sausage for the meat. O-m-g!

    Reply
  13. Allison

    I just made this tonight. I am a college student trying to eat paleo. It’s hard when you’re short on time and money! But this turned out excellent! I have lots of extra to freeze. I used 2 lbs of grass fed beef instead of pork.
    I will be making again!

    Reply
  14. Brooxi

    Absolutely incredible, are it three nights in a row and started planning to make it again. Did it stovetop because I didn’t have all day to wait, holding the zucchini out to put in the end so it didn’t overcook. Used chipotle instead of cayenne … Drool-worthy

    Reply
    1. Rachel

      Looove this! I wait till I put the sausage in (about 3 hours before done) to put the sweet potato and zucchini in. When I put them in at the beginning they get too mushy in my opinion.

      Reply
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  16. knockonwood

    What do you mean by prepared sweet potato? Do you blanch it to get the skin off and then cut it up? Or something different?

    Reply
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  23. Justine

    I just made this yesterday and it was AMAZING. I used the vegetable broth and skipped the meat. My kid wouldn’t eat the veggies, but said the soup broth was incredible!

    Reply
  24. Meaghan

    If I got this put together too late for the 8 hr cook time on low how can modify this for high heat? How many hours? (To make my question more specific :))

    Reply
    1. Kendra Benson

      You could probably get away with 3-4 hours. The veggies might have a bit more bite to it, but it should still be good. Do you have a pressure cooker? We have the Instant Pot and it only takes about an hour to make this soup in that.

      Reply
  25. Jordan Williams

    I absolutely love this recipe. I make it all the time and both with-and-without the pork it is always a huge hit. Thank you so much for posting this!

    Reply
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  27. Janna

    Delicious Kendra! Perfect for when it’s cold outside and you are wanting something to warm you up and fill you up! Thanks for sharing:)

    Reply
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  30. Amanda

    This is the best crockpot soup recipe I’ve ever made, I made it as directed with the pork – used a mix of sweet and mild Italian sausage. Fantastic, thank you!

    Reply
  31. Jen Moffitt

    Do you think I could throw all the ingredients in a freezer bag and freeze this to crockpot later? We do a freezer meal swap once a month and I’d love to make this for everyone. It’s SO GOOD!!!

    Reply
    1. Kendra Benson

      I don’t see why not. I keep meaning to try it but haven’t yet. If you do, I’d love to hear how it turns out.

      Reply

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