Slowcooker Minestrone Soup
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4.39 from 18 votes

Crockpot Paleo Minestrone Soup

Cook Time varies depending on if you use the slowcooker (6-8 hours) method or the Instant Pot (35 minutes).
Course: Main Course
Servings: 12
Calories: 254kcal
Author: Kendra Benson

Ingredients

  • 2 Tbsp Avocado or Olive Oil
  • 1 Yellow Sweet Potato diced
  • 1 cup Carrots diced
  • 2 Celery Stalks diced
  • 2 Zucchini Squash diced
  • 2 Shallots diced
  • 2 cloves Garlic minced
  • 28 oz Chicken or Vegetable Broth
  • 28 oz can Diced Tomatoes
  • 1/2 cup Frozen Spinach (no need to thaw) -or- 1 cup packed Fresh Spinach chopped
  • 2 Bay Leaves
  • 2 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tsp Dried Parsley
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Sea Salt
  • 1-1/2 lb Ground Pork Sausage leave out for vegan option, cooked and crumbled

Instructions

Instant Pot (Electric Pressure Cooker) Method

  • 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.
  • Add the entire can of diced tomatoes, oregano, basil, parsley, cayenne, salt, and crumbled pork.
  • 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.
  • Add the spinach to the hot soup and let it wilt. Remove bay leaves before serving.
  • Store leftovers in the fridge for up to a week or freeze in individual portions for up to 6 months.

Crockpot (Slowcooker) Method

  • 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.
  • Add the entire can of diced tomatoes, oregano, basil, parsley, cayenne, salt, and crumbled pork.
  • 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.
  • Store leftovers in the fridge for up to a week or freeze in individual portions for up to 6 months.