Slow Cooker Meatball Soup
A comforting and easy-to-make soup with Italian-style meatballs, vegetables, and creamy broth.
Equipment
- Slow Cooker Large capacity recommended for best results.
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 ounces tomato paste
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 2 tablespoons cornstarch
- 1.5 cups heavy cream
- 16 ounces dry ditalini pasta
- 1 cup Parmesan cheese, finely shredded
- 4 cups fresh baby spinach
Instructions
- In a large slow cooker, combine the frozen meatballs, diced onion, minced garlic, chicken broth, diced tomatoes, tomato paste, black pepper, Italian seasoning, paprika, and dried thyme. Stir well to mix all the ingredients.
- Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, allowing the flavors to meld beautifully.
- In a small bowl, whisk together the cornstarch and heavy cream until smooth and lump-free. Pour this mixture into the soup and stir to combine.
- Add the dry ditalini pasta, Parmesan cheese, and fresh baby spinach to the slow cooker. Continue to cook for an additional 15-30 minutes, or until the pasta reaches your desired firmness.
- Give the soup a good stir before serving, and enjoy the comforting flavors!
Notes
For a lighter version, you can use half-and-half instead of heavy cream. Feel free to add other vegetables like carrots or bell peppers for extra nutrition. This soup can be stored in the refrigerator for up to 3 days, making it perfect for meal prep!