Crock Pot Italian Meatball Soup (Print-Friendly Version)
Tender meatballs, aromatic herbs, and pasta blend in a comforting, slow-cooked Italian-inspired soup.
# Ingredients You'll Need:
→ Soup Base
01 -
680 g frozen Italian-style beef meatballs
02 -
425 g crushed tomatoes
03 -
227 g tomato sauce with basil, garlic, and oregano
04 -
1.4 litres beef broth
05 -
1 yellow onion, diced
06 -
2 celery stalks, diced
07 -
2 large carrots, peeled and sliced into rounds
08 -
2 teaspoons Italian seasoning
09 -
1 teaspoon garlic powder
10 -
1 teaspoon kosher salt
11 -
1 teaspoon black pepper
12 -
1 dried bay leaf
→ Pasta
13 -
180 g rotini pasta, uncooked
→ Garnish (optional)
14 -
Fresh chopped parsley
15 -
Shredded parmesan cheese
# How to Make It:
01 -
Place frozen Italian-style beef meatballs, crushed tomatoes, tomato sauce with basil, garlic and oregano, beef broth, diced onion, diced celery, sliced carrots, Italian seasoning, garlic powder, kosher salt, black pepper, and dried bay leaf in a 6 or 7-litre slow cooker.
02 -
Stir ingredients to combine. Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours.
03 -
Stir in uncooked rotini pasta during the last 15-30 minutes of cooking. Continue cooking until pasta reaches al dente texture.
04 -
Discard the bay leaf. Ladle soup into bowls and garnish with chopped parsley and shredded parmesan cheese, if desired.
# Extra Information:
01 -
Slow cooker temperatures can vary, so monitor pasta regularly to prevent overcooking.