Why You’ll Love This Recipe
Crockpot Italian Meatball Soup is the ultimate comfort food, offering hearty meatballs, tender pasta, and a savory broth in every spoonful. The rich beef broth and diced tomatoes provide a flavorful base, while the garlic powder enhances the overall aroma. With the ease of the slow cooker, this soup comes together with minimal effort, and the addition of pasta gives it the perfect balance of texture. Topped with fresh parsley and grated Parmesan, this soup is filling, flavorful, and perfect for any day of the week.
Ingredients
- 1 lb Italian meatballs (store-bought or homemade)
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 tsp garlic powder
- 1/2 cup pasta (small shells or ditalini are perfect for this)
- Fresh parsley and parmesan for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Add meatballs to the Crockpot: Place the Italian meatballs at the bottom of your Crockpot.
- Add remaining ingredients: Pour in the diced tomatoes (with juices), beef broth, and garlic powder. Stir to combine.
- Cook the soup: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the meatballs are cooked through and tender.
- Add pasta: About 20 minutes before serving, add the pasta to the Crockpot and cook on high for an additional 20-30 minutes, or until the pasta is tender.
- Serve: Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese before serving.
Servings and Timing
- Servings: 4-6
- Cooking Time: 6-7 hours on low or 3-4 hours on high
- Additional Time for Pasta: 20-30 minutes on high
Variations
- Add Vegetables: Add vegetables like spinach, zucchini, or carrots to the soup for extra nutrition and flavor.
- Spicy Kick: Add red pepper flakes or a chopped jalapeño for some extra heat.
- Cheese Options: You can substitute Parmesan cheese with Pecorino Romano or mozzarella for a different flavor.
- Gluten-Free: Use gluten-free pasta to make this soup gluten-free.
Storage/Reheating
- Storage: Leftover soup can be stored in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes well for up to 3 months. Let it cool completely before transferring it to freezer-safe containers.
- Reheating: Reheat the soup on the stovetop over low heat, adding more beef broth if necessary to reach your desired consistency.
FAQs
How long can I keep leftovers of Crockpot Italian Meatball Soup?
Leftovers can be stored in the fridge for up to 4 days in an airtight container.
Can I use frozen meatballs?
Yes, you can use frozen meatballs. Just make sure to increase the cooking time slightly (about 1 hour more if cooking on low) to ensure they’re fully cooked.
Can I use a different type of pasta?
Yes, you can use other small pasta shapes like elbow macaroni, rotini, or farfalle. Just make sure to add the pasta near the end of the cooking time so it doesn’t overcook.
Can I make this soup ahead of time?
Yes, this soup stores well in the fridge for a few days, and the flavors improve as it sits. You can also freeze it for later use.
How can I make this soup creamier?
If you prefer a creamier soup, you can stir in some heavy cream or a bit of milk toward the end of cooking.
Can I add more vegetables to this soup?
Yes! You can add vegetables like spinach, peas, or bell peppers. Add them with the pasta for the last 20 minutes of cooking.
How do I adjust the consistency of the soup?
If the soup is too thick, simply add more beef broth or water to thin it out. If it’s too thin, let it simmer uncovered for a while to reduce and thicken.
Is this soup gluten-free?
You can make this soup gluten-free by using gluten-free pasta and checking the meatballs for gluten-free ingredients.
Can I make this soup vegetarian?
To make this soup vegetarian, use plant-based meatballs and vegetable broth instead of beef broth.
Conclusion
Crockpot Italian Meatball Soup is a satisfying and easy-to-make meal that brings together the rich flavors of Italian cuisine in a comforting, filling soup. With tender meatballs, hearty pasta, and a flavorful broth, this soup is perfect for any day of the week. Topped with fresh parsley and grated Parmesan, it’s an indulgent, flavorful dish that will warm you up and keep you coming back for more! Whether you’re serving it for a family dinner or meal prepping for the week, this soup is sure to please.
Print
Italian Meatball Soup
- Total Time: 6.5 to 7.5 hours
- Yield: 6-8 servings
- Diet: Gluten Free
Description
Crockpot Italian Meatball Soup is a hearty, flavorful dish that combines tender Italian meatballs, savory beef broth, and comforting pasta. This easy slow-cooker recipe is packed with rich Italian flavors, topped with fresh parsley and Parmesan for the perfect finish. Whether served for a cozy dinner or as a meal prep option, this soup is sure to satisfy.
Ingredients
1 lb Italian meatballs
1 can (14.5 oz) diced tomatoes
4 cups beef broth
1 tsp garlic powder
1/2 cup pasta (small shells or ditalini)
Fresh parsley and Parmesan for garnish
Instructions
-
Place the Italian meatballs in the bottom of the Crockpot.
-
Add diced tomatoes (with juices), beef broth, and garlic powder. Stir to combine.
-
Cover and cook on low for 6-7 hours or high for 3-4 hours until the meatballs are cooked through.
-
Add the pasta about 20 minutes before serving, and cook on high for 20-30 minutes until the pasta is tender.
-
Serve hot, garnished with fresh parsley and grated Parmesan.
Notes
Add vegetables like spinach, zucchini, or carrots for extra flavor and nutrition.
For extra heat, add red pepper flakes or jalapeños.
Try using different cheeses like Pecorino Romano or mozzarella.
For a gluten-free version, substitute gluten-free pasta and check the meatballs for gluten-free ingredients.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Soup, Comfort Food, Crockpot Recipes
- Method: Slow Cooker
- Cuisine: Italian-American
