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Crock Pot Italian Meatball Soup
Crock Pot Italian Meatball Soup is hearty and easy to make with frozen meatballs, pasta (no need to cook first), and vegetables simmered in a rich tomato broth. A whole meal!
A FLAVORFUL SLOW COOKER SOUP
Crock Pot Italian Meatball Soup simmering away in the slow cooker is a favorite dinner of ours. It’s the kind of meal that feels like a hug in a bowl. It’s warm, satisfying, and so easy to throw together. It’s so simple, dump it all in the Crock Pot and let it work its magic. No need to prep anything ahead of time. Super easy recipe here and definitely a family favorite.
FREQUENTLY ASKED QUESTIONS:
How can I prevent the pasta from becoming mushy? Add pasta to the soup during the last 15-30 minutes of cooking time. This will allow the pasta to cook and not become mushy. You can also make the pasta separately in boiling water on the stove and stir it into the soup before serving. NOTE: I cannot stress this enough. Cooking time can vary depending on the type of slow cooker you have. Some run hot so the pasta can cook quicker but other crock pots may take longer to cook the pasta so go by doneness, not just time. What can I add to this soup? Stir in baby spinach or kale during the last 10 minutes of cooking. Can I swap out the rotini? Certainly. I already have a version of this soup, called Slow Cooker Meatball and Tortellini Soup that uses tortellini as well and has beans too. This would be another good option. What to serve with Slow Cooker Italian Meatball Soup? Some of my favorite ideas to go with this soup are Garlic Bread, Garlic Knots, or focaccia. Or just regular frozen garlic texas toast to keep it easy. Pair your soup with a nice Caesar or a simple mixed greens salad is a good option too.And, you can’t go wrong with some roasted broccoli, cauliflower, zucchini, or green beans. Tossing a bag of steamable veggies in the microwave is another good option. What’s the best way to store and reheat soup leftovers? Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave until heated through. The pasta will soak up the broth the longer it sits in the fridge. Add a little beef broth when reheating. Can you freeze this soup? This soup freezes well, but I recommend freezing without the pasta and then adding freshly cooked pasta before serving. Freeze soup in freezer-safe containers for up to 3 months. Thaw overnight before reheating, or reheat from frozen on the stove until heated through.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
frozen Italian-style beef meatballs– frozen meatballs work best here, but if you prefer Homemade Meatballs, just brown them in a skillet before adding them to the slow cooker. I would suggest using leaner meat so any excess grease doesn’t release into the soup. Any meat choice will work- beef, pork, chicken, or turkey.
crushed tomatoes– Instead of crushed tomatoes and tomato sauce, you can substitute those for one (24 ounce) jar marinara sauce.
tomato sauce– with basil, garlic and oregano in it is what I prefer. This is a link to the can of tomato sauce (not a paid affiliate link) used. Regular tomato sauce can be used. Diced tomatoes can be used instead of crushed if you like chunks of tomato in your soup.
beef broth – you can use low or no sodium beef broth, especially if you’re worried about this being too salty. You can always add salt later. You could substitute vegetable broth and meatless meatballs for a vegetarian version.
yellow onion – a small yellow onion or sweet onion works best.
celery– I just use the center section (the heart) of the celery stalks.
carrots– peeled and cut into round discs or diced. Did you know a round cut of a carrot (where you cut them into coin shapes) is called a Rondelle cut? If not, that’s your fun fact for this recipe. A great fact to share over dinner with your family, ha!
Italian Seasoning – want to try your hand at Homemade Italian Seasoning?
garlic powder
dried bay leaf – if you don’t have a bay leaf, don’t worry, just leave it out.
rotini pasta– be sure to measure it before you cook it. Use any small pasta like rotini, ditalini, or macaroni. You will be putting the pasta in uncooked.
HOW TO MAKE CROCK POT ITALIAN MEATBALL SOUP:
Add meatballs, crushed tomatoes, marinara sauce, beef broth, onions, celery, carrots, Italian seasoning, garlic powder, salt, pepper, and a bay leaf to a 6 or 7-quart slow cooker. Stir, cover, and cook on LOW for 6-8 hours or on HIGH for 4 hours. Stir in pasta during the last 15-30 minutes of cooking.
Remove and discard the bay leaf. Ladle into serving bowls and garnish with fresh chopped parsley and shredded parmesan cheese, if desired. Enjoy!
CRAVING MORE RECIPES?
Crock Pot Meatball and Tortellini Soup
Crock Pot Taco Soup
Crock Pot Homemade Meatballs and Marinara
Crock Pot Creamy Tuscan Soup
Crock Pot Party Meatballs
Meatball Parmesan Skillet
Print
Crock Pot Italian Meatball Soup
A savory soup with a red sauce, beef broth and your favorite frozen meatballs.
Course Dinner, Lunch, Main Course, SoupCuisine American
Prep Time 15 minutes minutesCook Time 8 hours hoursTotal Time 8 hours hours 15 minutes minutes
Servings 6
Calories 424kcal
Author Brandie Skibinski
Ingredients24 ounce frozen Italian-style beef meatballs15 ounce crushed tomatoes8 ounce tomato sauce with basil, garlic and oregano6 cups beef broth (can use low or no sodium)1 yellow onion, diced2 stalks celery, diced2 large carrots, peeled and cut into round discs (or diced)2 teaspoons Italian Seasoning1 teaspoon garlic powder1 teaspoon kosher salt1 teaspoon black pepper1 dried bay leaf1 ½ cups rotini pasta (measured uncooked)Optional garnishes:fresh chopped parsleyshredded parmesan cheese
InstructionsAdd 24 ounce frozen Italian-style beef meatballs, 15 ounce crushed tomatoes, 8 ounce tomato sauce with basil, garlic and oregano, 6 cups beef broth, 1 yellow onion, diced, 2 stalks celery, diced, 2 large carrots, peeled and cut into round discs, 2 teaspoons Italian Seasoning, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon black pepper and 1 dried bay leaf to a 6 or 7-quart slow cooker. Stir, cover, and cook on LOW for 6-8 hours or on HIGH for 4 hours.Stir in 1 ½ cups rotini pasta (put in uncooked) during the last 15-30 minutes of cooking. NOTE: cooking times can vary as slow cookers can run at different temperatures so cook until pasta is al dente. Remove and discard the bay leaf. Ladle into serving bowls and garnish with fresh chopped parsley and shredded parmesan cheese, if desired. Enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 424kcal | Carbohydrates: 24g | Protein: 26g | Fat: 25g | Sodium: 1643mg | Fiber: 4g | Sugar: 7g
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