Description
A hearty and delicious slow cooker soup made with frozen Italian-style beef meatballs, tomatoes, and pasta.
Ingredients
Scale
- 24 ounces frozen Italian-style beef meatballs
- 15 ounces crushed tomatoes
- 8 ounces 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
- 1 dried bay leaf
- 1 ½ cups rotini pasta
- fresh chopped parsley for garnish
- shredded parmesan cheese for garnish
Instructions
- Add 24 ounces frozen Italian-style beef meatballs, 15 ounces crushed tomatoes, 8 ounces 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
- Cooking times can vary as slow cookers can run at different temperatures.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg