Slow Cooker Italian Meatball Soup Recipe
Introduction
This Slow Cooker Meatball Soup is a comforting and hearty meal perfect for chilly days. Packed with flavorful Italian meatballs, fresh spinach, and tender pasta, it’s an easy recipe that fills your kitchen with irresistible aromas. Let your slow cooker do the work while you relax!
Ingredients
- 20 ounces frozen Italian style meatballs
- 1 medium yellow onion, diced
- 3 teaspoons garlic, minced
- 6 cups low-sodium chicken broth
- 28 ounces diced tomatoes (canned)
- 6 ounces tomato paste (canned)
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 2 tablespoons cornstarch
- 1 ½ cups heavy cream
- 16 ounces dry ditalini pasta
- 1 cup Parmesan cheese, finely shredded
- 4 cups fresh baby spinach
Instructions
- Step 1: In your slow cooker, combine the frozen meatballs, diced onion, minced garlic, chicken broth, diced tomatoes, tomato paste, black pepper, Italian seasoning, paprika, and dried thyme. Stir everything together until well mixed.
- Step 2: Cover the slow cooker 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 together the cornstarch and heavy cream 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 slow cooker. Continue cooking for another 15 to 30 minutes, or until the pasta reaches your preferred tenderness.
- Step 5: Stir the soup well before serving. Enjoy your warm and delicious meatball soup!
Tips & Variations
- For a lighter version, substitute half-and-half for the heavy cream or omit the cream entirely.
- Use gluten-free pasta if needed to make this recipe gluten-free.
- Add extra vegetables like carrots or celery for more texture and nutrition.
- If you prefer a thicker soup, increase the amount of cornstarch slurry or simmer with the lid off for the last 15 minutes.
- Fresh herbs like basil or parsley can be added just before serving for a burst of fresh flavor.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The pasta may absorb some liquid during storage, so add a splash of broth or water when reheating if the soup is too thick.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh meatballs instead of frozen?
Yes, fresh meatballs can be used. Just ensure they are fully cooked before adding or cook the soup longer to make sure the meatballs are thoroughly cooked.
Can I make this soup without a slow cooker?
Absolutely! You can prepare this soup on the stovetop by simmering the ingredients in a large pot over medium heat. Adjust cooking times accordingly to ensure meatballs and pasta are cooked through.
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Slow Cooker Italian Meatball Soup Recipe
- Total Time: 3 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Meatball Soup is a comforting and hearty meal featuring tender Italian-style meatballs simmered in a flavorful tomato and chicken broth base, enriched with aromatic spices, creamy heavy cream, tender ditalini pasta, fresh baby spinach, and topped with Parmesan cheese. Perfect for busy days, this easy-to-make soup requires minimal preparation and slow cooking to develop deep, rich flavors.
Ingredients
Main 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 ounces tomato paste
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 2 tablespoons corn starch
- 1½ cups heavy cream
- 16 ounces dry ditalini pasta
- 1 cup Parmesan cheese, finely shredded
- 4 cups fresh baby spinach
Instructions
- Combine Ingredients: Add frozen Italian style meatballs, diced yellow onion, minced garlic, low-sodium chicken broth, canned diced tomatoes, tomato paste, black pepper, Italian seasoning, paprika, and dried thyme into the slow cooker. Stir well to combine all ingredients evenly.
- 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 meld together beautifully.
- Prepare Cream Mixture: In a small bowl, whisk together corn starch and heavy cream until the mixture is smooth and lump-free. This will help thicken the soup and add creaminess.
- Add Cream Mixture: Pour the corn starch and heavy cream mixture into the slow cooker and stir gently to combine.
- Add Pasta, Cheese, and Spinach: Add the dry ditalini pasta, finely shredded Parmesan cheese, and fresh baby spinach into the soup. Stir well and continue cooking for an additional 15-30 minutes, or until the pasta is cooked to your desired tenderness and the spinach is wilted.
- Serve: Stir the soup once more before serving to evenly distribute all ingredients. Ladle into bowls and enjoy this warm, hearty, and creamy meatball soup.
Notes
- For a thicker soup, let it cook uncovered for the last 15 minutes.
- You can substitute heavy cream with half-and-half for a lighter version, but the soup will be less creamy.
- To make it gluten-free, use gluten-free pasta and ensure meatballs don’t contain breadcrumbs.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Feel free to add other vegetables such as carrots or celery for extra nutrients.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours on high or 6-8 hours on low
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Keywords: slow cooker meatball soup, Italian meatball soup, creamy meatball soup, ditalini pasta soup, easy slow cooker recipes
