Crock Pot Italian Meatball Soup
A hearty and easy slow cooker soup with Italian meatballs, vegetables, pasta, and tomato broth — ‘dump and go’ comfort.
Equipment
- Slow cooker / Crock Pot
- Knife & cutting board
- Ladle
Ingredients
Main Ingredients
- 1 package frozen beef meatballs (24 oz) pre-cooked
- 1 can (15 oz) crushed tomatoes
- 1 can (8 oz) tomato sauce
- 6 cups beef broth
Vegetables & Seasoning
- ½ onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 tsp Italian seasoning
- 1 tsp salt
- 1 tsp black pepper
Pasta & Garnish
- 1½ cups ditalini (or small pasta)
- fresh parsley, chopped for garnish
- ½ cup shredded Parmesan cheese optional topping
Instructions
- Add the frozen meatballs, crushed tomatoes, tomato sauce, beef broth, diced onion, carrots, celery, Italian seasoning, salt, and black pepper into the slow cooker. :contentReference[oaicite:1]{index=1}
- Stir everything gently to combine, then cover and cook on LOW for 6-8 hours (or on HIGH for 3-4 hours). :contentReference[oaicite:2]{index=2}
- When about 30 minutes of cook time remains (if on LOW) or 15 minutes (if on HIGH), stir in the pasta. Cover and continue cooking until pasta is tender. :contentReference[oaicite:3]{index=3}
- Ladle the soup into bowls and garnish with chopped fresh parsley and shredded Parmesan cheese, if desired. :contentReference[oaicite:4]{index=4}
Notes
You can use any small pasta shape you prefer. If the pasta absorbs too much liquid, add extra broth when serving. Leftovers reheat well, though pasta may absorb more broth over time. :contentReference[oaicite:5]{index=5}