The Hearty Italian White Bean Soup Recipe (Crockpot) is one of those cozy meals that warms you from the inside out. Imagine coming home on a chilly evening to a kitchen that smells like a little Italian trattoria — tomato, garlic, herbs… pure comfort in a bowl. This creamy, Tuscan-inspired crockpot soup is a lifesaver for busy nights. It’s got white beans, pasta, sun-dried tomatoes, and a swirl of coconut milk that makes it taste indulgent without any guilt.
If your family is anything like mine, they’ll come running the moment they smell it simmering. Whether you’re vegan, gluten-free, or just love a bowl of hearty soup, this Italian white bean soup will hit all the right notes — easy, nourishing, and ridiculously satisfying.
Table of Contents
What is Hearty Italian White Bean Soup?
This Hearty Italian White Bean Soup Recipe is inspired by the rustic soups found in the Tuscan countryside — the kind that grandmothers have been making for generations with whatever’s fresh and handy. The magic here happens slowly (thanks to the crockpot), allowing all those beautiful Italian flavors to meld together. The base? A silky blend of coconut milk and sun-dried tomatoes that turns the broth luxuriously creamy without any heavy cream.
We’ve got tender white cannellini beans, earthy spinach, hearty rotini pasta, and just the right balance of herbs. It’s like minestrone met a creamy tomato bisque — and they decided to stay together forever. The best part? You barely have to lift a finger. Dump, stir, walk away… and come back to dinner that tastes like you worked all day.
Reasons to Try Hearty Italian White Bean Soup Recipe
If you’re craving a meal that’s hearty, healthy, and doesn’t require babysitting the stove, this crockpot soup has your back. Here’s why it’s a keeper:
- Set it and forget it: Toss everything in the slow cooker and go live your life — dinner’s making itself.
- Wholesome comfort: Creamy coconut milk, tender beans, and pasta make this cozy without being heavy.
- Family-friendly: Even picky eaters can’t resist a tomato-based soup with twirly pasta hiding in it.
- Flexible: Make it vegan, gluten-free, or bulk it up with extra veggies or chicken if you’d like.
- Perfect for meal prep: Tastes even better the next day (and it freezes beautifully).
If you love this one, you’ll probably also adore my White Bean and Kale Soup and the rich Vegan Rosemary Garlic White Bean Soup — both perfect companions for soup season.
Ingredients Needed to Make Hearty Italian White Bean Soup Recipe
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- ¼ cup sun-dried tomatoes, drained of oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 (28 oz) can diced tomatoes with Italian seasoning
- 2 (19 oz) cans low-sodium white beans, drained and rinsed
- 3 cups reduced-sodium vegetable broth
- 2 cups chopped fresh spinach
- 1 cup whole grain or regular rotini pasta (use gluten-free if needed)
- 1 teaspoon olive oil (for sautéing)
- Salt and pepper, to taste
- 1 cup full-fat coconut milk (unsweetened)
Instructions to Make Hearty Italian White Bean Soup Recipe (Step-by-Step)
If you’re ready to make this Hearty Italian White Bean Soup Recipe (Crockpot), grab your slow cooker and follow this step-by-step guide. It’s easy enough for a busy weeknight but tastes like you’ve been cooking all afternoon.
Step 1: Sauté the Aromatics for Deep Flavor
Let’s start by building the flavor foundation — this is where the magic begins. Heat a teaspoon of olive oil in a frying pan over medium heat. Add your diced onion and cook until it’s soft, golden, and fragrant, about 3–4 minutes. The aroma should fill your kitchen and make everyone ask, “What’s for dinner?”
If your slow cooker has a sauté function, use that instead — one less pan to clean! Sautéing the onion first adds that classic Italian sweetness and depth you’d miss if you tossed everything in raw.
Pro tip: You can read more about the benefits of sautéing aromatics before slow cooking in my Crock Pot Vegetable Soup post, where I explain how this simple step enhances flavor tenfold.
Step 2: Blend the Creamy Base (The Secret to a Dreamy Broth)
Next, we’re making the luscious base that gives this Hearty Italian White Bean Soup Recipe its signature creamy texture. In a blender, combine:
- Coconut milk (unsweetened, full-fat)
- Garlic cloves
- Sun-dried tomatoes
- Italian seasoning
- A pinch of salt
Blend on high for about 30–45 seconds, until the mixture is silky smooth. This blend will be your soup’s creamy backbone — rich, flavorful, and perfectly balanced.
If you love creamy soups made without dairy, you might also enjoy my Vegan Rosemary Garlic White Bean Soup — it uses a similar trick for velvety results.
Step 3: Combine Everything in the Crockpot
Now it’s time to let your crockpot do the work. Pour the sautéed onion and blended coconut-tomato mixture into the slow cooker. Add your diced tomatoes (with Italian seasoning), rinsed white beans, and vegetable broth. Give everything a gentle stir to mix it together.
Set your slow cooker on LOW for 4–6 hours or HIGH for 2–3 hours. During this time, the flavors will slowly meld, creating that cozy Italian aroma that’ll make your home smell like a Tuscan kitchen.
If you’d like to understand the difference between cooking on low vs. high heat in your slow cooker, check out my Slow Cooker Creamy Cheeseburger Soup — I share how temperature impacts texture and timing.
Step 4: Add the Pasta (Step-by-Step Timing Matters Here)
When there’s about 30 minutes left in your cooking time, turn your crockpot to HIGH if it isn’t already. Stir in your dry rotini pasta and let it cook directly in the broth. This step-by-step timing is key — adding pasta too early can make it mushy, but adding it now gives you perfectly tender noodles that soak up all that Italian goodness.
If you’re using gluten-free pasta, keep an eye on it since it tends to cook a bit faster. For a full guide on pasta timing and texture, hop over to my One Pot Gnocchi Chicken Pot Pie — it’s packed with step-by-step tips for cooking pasta directly in soups and stews.
Step 5: Stir in the Spinach and Finish with Freshness
When the pasta is nearly done (about 5 minutes to go), add your chopped spinach. Give it a good stir so it wilts evenly throughout the soup. The spinach adds color, nutrients, and a fresh pop that balances the creamy tomato base.
If you prefer a heartier green, you can swap spinach for kale — just chop it finely and add it a bit earlier so it softens completely. (For another green-filled option, try my White Bean and Kale Soup.)
Step 6: Taste, Adjust, and Serve Warm
Now comes the fun part — the taste test! Season your Hearty Italian White Bean Soup Recipe with extra salt and pepper as needed. The beans, tomatoes, and coconut milk should blend into a rich, creamy, slightly tangy broth.
Ladle it into bowls and top with fresh basil, a sprinkle of Parmesan (if you’re not keeping it vegan), or even a drizzle of olive oil for extra flair.
Serve your masterpiece with a slice of crusty bread, a cozy blanket, and maybe a second helping — because trust me, you’ll want one.
If you love these step-by-step crockpot meals, you’ll also adore my Slow Cooker Chicken Pot Pie Soup — it’s just as comforting and ridiculously simple.
What to Serve with Hearty Italian White Bean Soup Recipe
This soup pairs beautifully with a crusty baguette or some Tomato Spinach Grilled Cheese Bread Bowls for dunking.
If you’re keeping things light, a simple side salad with balsamic dressing or roasted veggies works wonders. A drizzle of olive oil and a sprinkle of red pepper flakes can also add a little Italian flair. And don’t forget a glass of crisp white wine or sparkling water with lemon — you’ve earned it.
Key Tips for Making Hearty Italian White Bean Soup Recipe
- Chop your spinach if you’re serving kids — it makes the greens a little sneakier.
- The soup thickens as it sits. Add extra broth before reheating if it gets too dense.
- Want more protein? Toss in some cooked Italian chicken sausage.
- If making ahead, cook pasta separately and stir it in just before serving to prevent sogginess.
- For more slow cooker ideas, peek at my Crock Pot Vegetable Soup — another reader favorite.
Storage and Reheating Tips for Hearty Italian White Bean Soup Recipe
Let leftovers cool completely before storing. Keep them in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
To reheat, warm gently on the stove over medium heat, adding a splash of broth or water to loosen it up. The flavors deepen overnight, so don’t be surprised if it tastes even better the next day.
For freezer meals, skip adding pasta before freezing — cook and add it fresh when reheating.
FAQs
Can I use another type of bean?
Yes! Great Northern or navy beans work well too.
Can I make this on the stovetop?
Definitely. Simmer it on low for 45 minutes, then add pasta and spinach near the end.
Is this soup vegan?
Yep — 100% plant-based if you skip the cheese topping.
Does coconut milk make it taste sweet?
Not at all — it just adds creaminess without the dairy.
Final Thoughts
This Hearty Italian White Bean Soup Recipe (Crockpot) is the kind of meal that makes you feel good about what you’re feeding your family — hearty, wholesome, and stress-free. Whether it’s a weeknight dinner or a lazy Sunday meal, it’s proof that healthy can still taste incredible. So go on, grab your crockpot and make your kitchen smell like Italy tonight.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Hearty Italian White Bean Soup Recipe (Crockpot) – Cozy, Creamy, and Easy
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Description
Time to cozy up with this delicious Italian white bean soup! Made in the crockpot, this Tuscan soup is made super creamy with a coconut milk and sun-dried tomato base, and bulked up with pasta, white cannellini beans and fresh spinach for a healthy and satisfying Italian-inspired meal perfect for busy weeknights!
Ingredients
- 1 teaspoon oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1/4 cup sun-dried tomatoes, drained of oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 (28 oz) can diced tomatoes with Italian seasoning
- 2 (19 oz) cans low sodium white beans, drained and rinsed
- 3 cups reduced sodium vegetable broth
- 1 cup canned coconut milk
- 2 cups chopped fresh spinach
- 1 cup whole grain or regular rotini pasta (gluten-free if needed)
- Salt and pepper, to taste
Instructions
1. Heat the oil in a frying pan over medium heat and cook the onion until softened and fragrant, about 3–4 minutes. If your slow cooker has a sauté function, you can do this step directly in it.
2. Meanwhile, in a blender, combine the coconut milk, garlic, sun-dried tomatoes, Italian seasoning, and salt. Blend on high until smooth.
3. Transfer the sautéed onion and coconut milk mixture to the slow cooker. Add diced tomatoes, white beans, and vegetable broth. Stir to combine.
4. Cook on low for 4–6 hours or on high for 2–3 hours.
5. With 30 minutes remaining, turn the heat to high (if not already) and add the dry pasta. Stir to combine.
6. With 5 minutes left on the timer, stir in the chopped spinach and season with salt and pepper to taste.
7. Serve warm, optionally garnished with freshly grated Parmesan cheese and fresh basil.
Notes
Blending the coconut milk and sun-dried tomatoes creates a silky, creamy base—use a mini blender or regular blender.
Chopping spinach makes it more kid-friendly, but whole leaves or frozen chopped spinach work well too.
Soup thickens as it sits; add more broth to thin it out if needed.
For make-ahead prep, cook the pasta separately and add just before serving to avoid mushy noodles.
