Slow Cooker Italian Meatball Soup

A hearty and flavorful Italian meatball soup slow cooked to perfection with tender pasta, spinach, and rich tomato broth.

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Prep Time 15

Cook Time 6 20

Total Time 6 35

Servings: 6 people

Cuisine: Italian

Calories: 320

Main ingredients

3 medium carrots sliced nice and even for even cooking
2 ribs celery sliced to add that little crunch and flavor depth
1 medium yellow onion diced fine enough to melt into the broth but not disappear
1 tsp dried Italian seasoning for that classic herb hit
1/4 tsp black pepper just enough to wake things up
1 bay leaf to layer in some earthy aroma as it simmers
12 oz frozen Italian meatballs fully cooked variety
32 oz reduced sodium beef broth savory base of the whole dish
2 cups water to keep that broth from getting too intense
5 oz dry red wine like cabernet sauvignon to add complexity
30 oz diced tomatoes with Italian seasonings 2 cans of 15 oz each to bring in the juicy tang
3/4 cup dry ditalini pasta for bite-sized goodness
3-5 oz fresh baby spinach for a fresh leafy pop at the end
to taste freshly grated Parmesan cheese for garnish

Instructions

Grab your 6 quart or larger slow cooker and toss in the sliced carrots, celery, and diced onion. Add the dried Italian seasoning, black pepper, and bay leaf next.
Pop in the frozen meatballs. Pour in the beef broth, water, and dry red wine. Don’t forget the canned diced tomatoes with Italian seasonings.
Stir everything gently to combine. Set the cooker to LOW and cover. Let cook for 6 to 7 hours.
After the long slow cook, stir in the dry ditalini pasta. Cover again and set to HIGH for 15 minutes.
Remove the bay leaf. Stir in fresh baby spinach until wilted. Serve hot with Parmesan cheese on top.

Let soup cool before storing. Lasts 3-4 days in fridge or 2-3 months in freezer. Reheat gently to preserve pasta texture.