Description
A hearty slow cooker soup with Italian-style beef meatballs and vegetables.
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 diced
- 2 teaspoons Italian Seasoning
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 Tablespoon sugar (or honey)
- 1 dried bay leaf
- 1 1/2 cups rotini pasta
- fresh chopped parsley
- shredded parmesan cheese
Instructions
- Add frozen Italian-style beef meatballs, crushed tomatoes, tomato sauce, beef broth, diced yellow onion, diced celery, diced carrots, Italian seasoning, garlic powder, kosher salt, black pepper, sugar (or honey), and 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 rotini 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.
Notes
- Cooking times can vary as slow cookers can run at different temperatures, so cook until pasta is al dente.
- You can use low or no sodium beef broth.
- Honey can be used instead of sugar if preferred.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg