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Slow Cooker Italian Meatball Soup Recipe

★★★★★

4.6 from 91 reviews
  • Author: Zoe
  • Total Time: 4 hours 10 minutes
  • Yield: 8 servings 1x

Description

Slow Cooker Meatball Soup is a comforting and hearty one-pot Italian-inspired soup made with pre-cooked frozen Italian-style meatballs, onions, garlic, diced tomatoes, tomato paste, chicken broth, and Italian seasonings. Enriched with a creamy tomato base from corn starch and heavy cream, this soup is finished with tender ditalini pasta, fresh baby spinach, and shredded parmesan cheese. This easy, customizable, and budget-friendly recipe is perfect for a quick meal with minimal hands-on time simulating rich Italian flavors in a cozy bowl.

Ingredients

Scale

Meatballs and Base

  • 20 ounces frozen Italian style meatballs
  • 1 medium yellow onion, diced
  • 3 teaspoons garlic, minced
  • 6 cups low-sodium chicken broth
  • 28 ounces canned diced tomatoes
  • 6 ounces tomato paste
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme

Creamy Sauce

  • 2 tablespoons cornstarch
  • 1 ½ cups heavy cream

Final Additions

  • 16 ounces dry ditalini pasta
  • 1 cup Parmesan cheese, finely shredded
  • 4 cups fresh baby spinach

Instructions

  1. Load Up the Crock Pot: Stir together the frozen Italian-style meatballs, diced onion, minced garlic, low-sodium chicken broth, canned diced tomatoes, tomato paste, black pepper, Italian seasoning, paprika, and dried thyme in the slow cooker until well combined.
  2. Cover and Cook: Place the lid on the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, allowing the flavors to meld and the meatballs to heat through.
  3. Add the Creamy Sauce: In a separate bowl, whisk together the cornstarch and heavy cream until smooth and free of lumps. Pour this mixture into the slow cooker, stirring gently to combine and thicken the soup.
  4. Finish the Soup: When there are about 30 minutes remaining, add the uncooked ditalini pasta, freshly grated Parmesan cheese, and baby spinach to the crockpot. Continue cooking for an additional 15-30 minutes or until the pasta is cooked al dente and the spinach has wilted.
  5. Serve: Stir the soup before serving to distribute the ingredients evenly. Ladle into bowls, garnish as desired, and enjoy this comforting Italian meatball soup warm.

Notes

  • Time-Saving Tip: Use a food processor or small chopper to dice the onions quickly and evenly.
  • Adjusting the Soup Thickness: If the soup thickens too much after adding the pasta, stir in extra broth to reach your desired consistency.
  • Storage and Reheating: Refrigerate leftovers for up to 3 days. Avoid freezing due to pasta texture changes. Reheat gently on the stovetop or in short bursts in the microwave.
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Keywords: slow cooker meatball soup, Italian meatball soup, crock pot soup, easy meatball soup, creamy tomato soup, ditalini pasta soup, comforting soup recipe

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Find it online: https://cookingwithzoe.com/slow-cooker-italian-meatball-soup-recipe/