Description
A hearty and comforting soup filled with tender Italian-style meatballs, rich tomato broth, and perfectly cooked pasta. This crockpot dish is effortless to prepare and bursting with flavor, making it perfect for weeknight dinners or meal prepping.
Ingredients
1 (24 oz) bag of frozen Italian-style meatballs
1 tablespoon olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
4 cups beef broth
1 (14.5 oz) can diced tomatoes
1 ½ teaspoons Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
1 cup small pasta (like ditalini, shell, or gnocchetti)
½ cup grated Parmesan cheese (plus more for garnish)
Fresh chopped parsley, for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 4–5 minutes. Stir in garlic and cook for another 30 seconds.
- Transfer onion and garlic mixture to the crockpot. Add frozen meatballs, crushed tomatoes, diced tomatoes, and beef broth.
- Stir in Italian seasoning, red pepper flakes (if using), salt, and black pepper.
- Cover and cook on low for 6–7 hours or high for 3–4 hours.
- About 30 minutes before serving, stir in the pasta. Switch to high heat (if needed) and cook until pasta is al dente.
- Stir in grated Parmesan cheese before serving.
- Serve hot, garnished with more Parmesan and chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Soup