Description
A hearty and delicious slow cooker Italian meatball soup packed with veggies and flavors.
Ingredients
Scale
- 24 ounces frozen Italian-style beef meatballs
- 15 ounces crushed tomatoes
- 8 ounces tomato sauce with basil, garlic and oregano
- 6 cups beef broth
- 1 yellow onion, diced
- 2 stalks celery, diced
- 2 large carrots, peeled and diced
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 Tablespoon sugar (or honey)
- 1 dried bay leaf
- 1 1/2 cups rotini pasta (measured uncooked)
- fresh chopped parsley
- shredded parmesan cheese
Instructions
- Add frozen Italian-style beef meatballs, crushed tomatoes, tomato sauce, beef broth, diced onion, diced celery, diced carrots, Italian seasoning, garlic powder, kosher salt, black pepper, sugar, and bay leaf to a 6 or 7-quart slow cooker.
- Stir, cover, and cook on LOW for 6-8 hours or on HIGH for 4 hours.
- Stir in rotini pasta during the last 15-30 minutes of cooking until al dente.
- Remove and discard the bay leaf. Ladle into serving bowls and garnish with fresh chopped parsley and shredded parmesan cheese, if desired.
Notes
- Consider using low or no sodium beef broth.
- You can substitute sugar with honey if desired.
- Cooking times may vary as slow cookers can run at different temperatures.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl