Slow Cooker Meatball Soup
The prep for this meatball soup made in the Crock Pot only takes 10 minutes! You’ll throw the meatballs, broth, and seasonings in the slow cooker to simmer before adding the cream sauce, pasta, cheese, and spinach at the end.
Servings: 8
Calories: 442kcal
Ingredients
- 20 ounces frozen Italian style meatballs
- 1 medium yellow onion diced
- 3 teaspoons garlic minced
- 6 cups low-sodium chicken broth
- 28 ounces cans diced tomatoes
- 6 ounce can tomato paste
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 2 Tablespoons corn starch
- 1 ½ cups heavy cream
- 16 ounces dry ditalini pasta
- 1 cup Parmesan cheese finely shredded
- 4 cups fresh baby spinach
Instructions
- Add meatballs, onion, garlic, chicken broth, diced tomatoes, tomato paste, black pepper, Italian seasoning, paprika, and thyme. Stir together.
- Cover and cook on high for 3-4 hours or low for 6-8 hours.
- Whisk cornstarch and heavy cream together until there are no lumps. Then, pour into the soup.
- Add pasta, parmesan cheese, and baby spinach. Continue to cook for 15-30 minutes or until pasta reaches your desired firmness.
- Stir before serving and enjoy!
Notes
- Time-Saving Tip: Use a food processor or small food chopper to chop the onions.
- Adjusting the Soup Thickness: If the soup seems too thick after the pasta gets added, you can add more broth in at the end.
- Storing and Reheating: Store leftovers in the fridge for up to 3 days. I don’t recommend freezing this soup as the pasta becomes mushy. Reheat on the stovetop or in short intervals in the microwave.
Nutrition
Calories: 442kcal | Carbohydrates: 50g | Protein: 16g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 224mg | Potassium: 423mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2166IU | Vitamin C: 7mg | Calcium: 185mg | Iron: 2mg