Go Back

Crockpot Italian Meatball Soup

Warm up your chilly evenings with this Cozy Crockpot Italian Meatball Soup, a delicious blend of tender meatballs, savory broth, and vibrant vegetables. Perfect for busy weeknights, this slow-cooked dish lets flavors meld beautifully for hours, creating a comforting meal that brings families together. With easy preparation and wholesome ingredients, this soup is destined to be a new favorite in your home, offering warmth and satisfaction in every spoonful.
Print Recipe

Ingredients
  

1 pound frozen or homemade Italian meatballs

4 cups beef or chicken broth

1 can (14.5 oz) diced tomatoes (with juice)

1 can (8 oz) tomato sauce

1 medium onion, diced

3 cloves garlic, minced

2 carrots, sliced

2 celery stalks, diced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional, adjust to taste)

Salt and pepper to taste

2 cups fresh spinach or kale

1 cup small pasta (like ditalini or macaroni)

Fresh basil or parsley for garnish

Grated Parmesan cheese for serving

Instructions
 

Prepare the Base: In the bottom of your slow cooker, combine the diced onion, minced garlic, sliced carrots, and diced celery. Stir to spread out the vegetables.

    Add the Liquids: Pour in the beef or chicken broth, diced tomatoes (with their juice), and tomato sauce. Stir to combine all the big flavors.

      Season It Up: Sprinkle in the dried oregano, dried basil, red pepper flakes (if using), along with salt and pepper. Mix gently to incorporate the seasonings into the broth.

        Add the Meatballs: Place the frozen or homemade meatballs on top of the broth and vegetable mixture. Do not stir; just let them sit on top.

          Cook: Cover the slow cooker and set on low for 6-8 hours, or on high for 3-4 hours. This gentle cooking will allow the meatballs to cook through and the flavors to meld beautifully.

            Pasta Time: About 30 minutes before serving (or when you are ready), add the pasta directly into the soup. If you prefer al dente pasta, monitor the cooking time to prevent it from getting mushy.

              Add Greens: After the pasta is cooked, stir in the fresh spinach or kale. Cook for an additional 5-10 minutes until the greens have wilted.

                Serve: Ladle the soup into bowls and garnish with freshly chopped basil or parsley. Offer grated Parmesan cheese on the side for an extra touch of flavor.

                  Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6-8 servings