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Bowl of Crockpot Italian Meatball Soup topped with fresh parsley and Parmesan cheese on a wooden table

Crockpot Italian Meatball Soup

This Crockpot Italian Meatball Soup is a time-saving, delicious dinner that simmers effortlessly in your slow cooker, bringing rich flavors and hearty comfort to your table.
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Prep Time 10 minutes
Cook Time 6 hours
Resting Time 10 minutes
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 package Frozen Beef Meatballs (24 oz.)
  • 1 can Crushed Tomatoes (15 oz.)
  • 1 can Tomato Sauce (8 oz.)
  • 6 cups Beef Broth
  • ½ Onion, diced
  • 2 Stalks Celery, diced
  • 2 Carrots, peeled and diced
  • 2 tsp Italian Seasoning
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 ½ cup Ditalini Pasta
  • Fresh Parsley, chopped
  • ½ cup Shredded Parmesan Cheese

Method
 

  1. Add all the ingredients (except the pasta, parsley, and Parmesan cheese) to the crockpot. Stir everything together, cover with a lid, and set the crockpot.
  2. Cook on low for 6–8 hours or high for 3–4 hours, letting the flavors meld together.
  3. When you're about 30 minutes away from dinnertime (15 minutes if you're on high), stir in the Ditalini pasta. Let it cook in the broth until it's perfectly al dente.
  4. Ladle the soup into bowls and top with fresh parsley and shredded Parmesan. Serve immediately and enjoy!

Notes

Pro tip: Keep diced onions and bell peppers in your freezer for recipes like this. It’s a game-changer!