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

Scale

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