Description
This Crockpot Italian Meatball Soup is a comforting, hearty, and flavorful dish that brings together the best of slow-cooked comfort food with classic Italian flair. Juicy meatballs simmer in a rich tomato broth with garlic, herbs, and tender pasta shells, creating a bowl full of cozy vibes. Whether you’re looking for a quick breakfast idea prepped the night before, a no-stress easy dinner, or healthy snack-worthy leftovers, this recipe fits the bill. It’s a perfect addition to your dinner ideas rotation and one of those easy recipes you’ll find yourself making again and again. With the aroma of Italian herbs filling your kitchen and the savory flavors dancing on your taste buds, it’s a must-try for any food lover.
Ingredients
- 1 bag (about 24 oz) frozen fully-cooked Italian meatballs
- 1 can (28 oz) crushed tomatoes
- 4 cups beef or chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1 cup small pasta shells (or ditalini, elbows)
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (for garnish)
Instructions
- Dice the onion and mince the garlic.
- In a large slow cooker, add crushed tomatoes, broth, onion, garlic, Italian seasoning, salt, and pepper. Stir to combine.
- Add frozen meatballs directly into the crockpot.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- About 30 minutes before serving, stir in the pasta shells.
- Cook until pasta is tender.
- Taste and adjust seasoning if needed.
- Serve hot, topped with fresh parsley and Parmesan.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)