Slow Cooker Meatball Soup Recipe
Introduction
This Slow Cooker Meatball Soup is a hearty and comforting dish perfect for chilly days. Packed with tender meatballs, tender pasta, and rich, creamy tomato broth, it’s easy to prepare and warms you from the inside out.
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 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
- Step 1: Add meatballs, diced onion, minced garlic, chicken broth, diced tomatoes, tomato paste, black pepper, Italian seasoning, paprika, and dried thyme into the slow cooker. Stir everything together to combine.
- Step 2: Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours, allowing the flavors to meld and the meatballs to cook through.
- Step 3: In a separate bowl, whisk the corn starch and heavy cream together until smooth with no lumps. Pour this mixture into the slow cooker to thicken the soup.
- Step 4: Add the dry ditalini pasta, shredded Parmesan cheese, and fresh baby spinach to the soup. Continue cooking for 15 to 30 minutes or until the pasta reaches your preferred tenderness.
- Step 5: Stir the soup well before serving and enjoy your warm, comforting meal.
Tips & Variations
- For a lighter version, substitute half-and-half for the heavy cream or skip it altogether for a broth-based soup.
- Use gluten-free pasta to make the soup gluten-free.
- Add other vegetables like carrots or zucchini for extra nutrients and flavor.
- If you prefer, use homemade meatballs for a fresh taste instead of frozen.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally. The pasta may absorb more liquid after storing, so add a bit of broth or water if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this soup without a slow cooker?
Yes, you can make this soup on the stovetop by simmering all ingredients except the pasta and cream for about 45 minutes, then adding the thickening mixture, pasta, cheese, and spinach to finish.
What type of meatballs work best in this recipe?
Frozen Italian-style meatballs are convenient and flavorful, but homemade or fresh meatballs work just as well. Choose your favorite variety to suit your taste.
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Slow Cooker Meatball Soup Recipe
- Total Time: 3 hours 15 minutes to 8 hours 15 minutes
- Yield: 6–8 servings 1x
Description
This Slow Cooker Meatball Soup is a hearty and comforting meal perfect for busy days. Packed with flavorful Italian-style meatballs, tender diced tomatoes, creamy broth, and nutritious baby spinach, this soup combines simple ingredients for a delicious and easy-to-make dinner. The slow cooker method allows all the flavors to meld perfectly while you go about your day.
Ingredients
Meat and Vegetables
- 20 ounces frozen Italian style meatballs
- 1 medium yellow onion, diced
- 3 teaspoons garlic, minced
- 4 cups fresh baby spinach
Broth and Tomatoes
- 6 cups low-sodium chicken broth
- 28 ounces canned diced tomatoes
- 6-ounce can tomato paste
Seasonings
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon dried thyme
Thickener and Dairy
- 2 tablespoons corn starch
- 1 ½ cups heavy cream
- 1 cup Parmesan cheese, finely shredded
Pasta
- 16 ounces dry ditalini pasta
Instructions
- Combine ingredients: Add the frozen meatballs, diced onion, minced garlic, chicken broth, diced tomatoes, tomato paste, black pepper, Italian seasoning, paprika, and dried thyme into the slow cooker. Stir everything together to combine the flavors.
- Cook soup: Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, allowing the meatballs to cook through and the flavors to develop fully.
- Prepare thickening mix: Whisk together the cornstarch and heavy cream until smooth and free of lumps. Pour this mixture into the slow cooker to thicken the soup.
- Add pasta and greens: Stir in the dry ditalini pasta, finely shredded Parmesan cheese, and fresh baby spinach into the soup. Continue cooking for an additional 15-30 minutes, or until the pasta reaches your desired level of tenderness.
- Finish and serve: Stir the soup well before serving to evenly distribute all ingredients and enjoy the comforting meal hot.
Notes
- Using low-sodium chicken broth helps control the salt content of the soup.
- To ensure the pasta does not overcook, check it periodically after adding and adjust cooking time as needed.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
- Fresh spinach can be replaced with kale or swiss chard for variation.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 3-8 hours (depending on slow cooker setting)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Keywords: slow cooker soup, meatball soup, Italian meatballs, creamy pasta soup, ditalini pasta soup, comfort food, easy slow cooker recipes
