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Slow Cooker Italian Meatball Soup Recipe

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4 from 9 reviews

This Slow Cooker Meatball Soup is a hearty and comforting dish packed with Italian-style meatballs, tender vegetables, and ditalini pasta simmered in a rich tomato and cream broth. Perfect for a cozy meal, this soup is easy to prepare and slow-cooked to develop deep 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 ounce can tomato paste
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme

Thickening and Finishing

  • 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

  1. Combine Ingredients: In the slow cooker, add the frozen Italian style meatballs, diced onion, minced garlic, low-sodium chicken broth, diced tomatoes, tomato paste, black pepper, Italian seasoning, paprika, and dried thyme. Stir thoroughly to combine all the ingredients evenly.
  2. Slow Cook the Soup: Cover the slow cooker and cook the mixture on high for 3-4 hours or on low for 6-8 hours. This allows the flavors to meld and the meatballs to cook through slowly and tenderly.
  3. Prepare Cream Mixture: In a separate bowl, whisk together the cornstarch and heavy cream until the mixture is smooth with no lumps. This mixture will be used to thicken the soup and add a creamy texture.
  4. Add Cream and Pasta: Pour the cream and cornstarch mixture into the slow cooker. Then add the dry ditalini pasta, shredded Parmesan cheese, and fresh baby spinach. Stir gently to combine these last ingredients.
  5. Continue Cooking: Cook the soup for an additional 15-30 minutes with the lid on, or until the pasta is cooked to your desired tenderness. Stir occasionally to prevent the pasta from sticking and ensure even cooking.
  6. Final Stir and Serve: Give the soup one last good stir before serving to evenly distribute the cheese and spinach. Serve hot and enjoy this rich and comforting meatball soup!

Notes

  • Using low-sodium chicken broth helps control the salt content; adjust seasoning as needed after cooking.
  • If you prefer a vegetarian version, substitute meatballs with plant-based alternatives and use vegetable broth.
  • The cream and cornstarch mixture thickens the soup and adds richness; make sure to whisk thoroughly to avoid lumps.
  • You can customize the soup by adding other vegetables like carrots or celery for extra nutrition.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.

Find it online: https://dishcooks.com/slow-cooker-italian-meatball-soup-recipe/