Slow Cooker Meatball Soup Recipe
A hearty and comforting Slow Cooker Meatball Soup featuring tender Italian-style meatballs simmered with diced tomatoes, fresh spinach, and ditalini pasta in a creamy tomato broth, perfect for an easy, flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours on high or 6-8 hours on low plus 15-30 minutes for pasta cooking
- Total Time: 3 hours 30 minutes to 4 hours 45 minutes (high) or 6 hours 15 minutes to 8 hours 45 minutes (low)
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Low Salt
Ingredients
Main Ingredients
- 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 ounce can tomato paste
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon dried thyme
Thickening and Dairy
- 2 tablespoons cornstarch
- 1 ½ cups heavy cream
Pasta and Cheese
- 16 ounces dry ditalini pasta
- 1 cup Parmesan cheese, finely shredded
Greens
- 4 cups fresh baby spinach
Instructions
- Combine Ingredients: In the slow cooker, add the frozen meatballs, diced yellow onion, minced garlic, low-sodium chicken broth, diced tomatoes, tomato paste, black pepper, Italian seasoning, paprika, and dried thyme. Stir gently to combine all ingredients evenly.
- Slow Cook: Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours until the meatballs are cooked through and flavors meld together.
- Prepare Thickener: In a small bowl, whisk together the cornstarch and heavy cream until smooth and free of lumps. Pour this mixture into the slow cooker to thicken the soup.
- Add Pasta and Greens: Stir in the ditalini pasta, finely shredded Parmesan cheese, and fresh baby spinach. Continue cooking for an additional 15-30 minutes on high until the pasta is tender and the spinach has wilted.
- Serve: Stir the soup once more before serving to ensure all ingredients are well distributed. Ladle hot into bowls and enjoy your comforting slow cooker meatball soup!
Notes
- Time-Saving Tip: Use a food processor or small food chopper to quickly dice the onions evenly.
- Adjust Soup Thickness: If the soup becomes too thick after adding pasta, simply add more chicken broth to reach desired consistency.
- Storage and Reheating: Keep leftovers refrigerated for up to 3 days. Freezing is not recommended as pasta tends to become mushy. Reheat gently on the stovetop or in short microwave intervals.
Find it online: https://flavorspath.com/slow-cooker-meatball-soup-recipe/
