Slow Cooker Italian Meatball Soup

This recipe is one of my top go-to slow cooker meals. It is one of our favorite soups, second only to Pasta Fagioli. When you have homemade meatballs prepped and ready-to-go in the freezer, this one comes together in no time.

Slow Cooker Italian Meatball Soup
  • 1½ pounds precooked meatballs, thawed
  • 6 cups chicken stock
  • 1 small onion, diced
  • 2 tablespoons tomato paste
  • 1 (28-oz.) can diced tomatoes
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon garlic powder
  • ½ teaspoon crushed red pepper flakes
  • 8 oz. spiral pasta
  • mozzarella and parmesan cheese (optional)
  1. Combine all ingredients except pasta and cheese in a slow cooker. Cook on low for 4-6 hours or high for 2-4 hours.
  2. Add pasta during the last hour of cooking.
  3. Serve with a sprinkling of mozzarella and parmesan cheese on top if you are so inclined!

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