Description
A delicious slow cooker soup made with 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 (measured uncooked)
- fresh chopped parsley
- shredded parmesan cheese
Instructions
- Add 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
- Cooking times can vary as slow cookers can run at different temperatures.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl