If you’re craving a comforting bowl that perfectly blends two beloved classics, you’ll absolutely fall in love with this Slow Cooker Spaghetti and Meatball Soup Recipe. It’s everything you want: rich, savory meatballs swim in a flavorful tomato broth, filled with tender pasta and seasoned to perfection. This cozy soup combines the hearty satisfaction of spaghetti and meatballs with the simplicity of soup, making it a fantastic dish for busy days or those evenings when you want something warm and fuss-free. Plus, it’s incredibly easy to prep and lets your slow cooker do all the work while filling your home with irresistible aromas.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet powerful in building layers of flavor. Each brings something special to the bowl—whether it’s the tender meatballs, the fragrant dried basil, or the silky angel hair pasta that adds just the right texture.
- Frozen meatballs (20-oz package): Convenient and perfectly portioned, they become tender as they soak up the broth’s flavor.
- Spaghetti sauce (24 to 26-oz jar): The rich tomato base full of herbs creates that classic Italian essence.
- Beef broth (4 cups): Adds depth and a comforting heartiness to the soup’s body.
- Water (3 cups): Balances the sauce’s thickness, creating the perfect soup consistency.
- Dried basil (1 tsp): Infuses a gentle, aromatic touch that ties all the flavors together.
- Grated Parmesan cheese (¼ cup): Adds a subtle cheesy tang, enriching each spoonful.
- Angel hair pasta (8-oz, broken into 1½ inch pieces): Cooks quickly and adds a delightful texture without overpowering the soup.
How to Make Slow Cooker Spaghetti and Meatball Soup Recipe
Step 1: Combine the Base Ingredients
Start by placing the frozen meatballs right into your slow cooker—no need to thaw! Add the jar of spaghetti sauce, beef broth, water, dried basil, and the grated Parmesan cheese. Give everything a gentle stir to make sure all the ingredients mingle and start forming that flavorful broth you’re after.
Step 2: Slow Cook for Maximum Flavor
Cover your slow cooker and set it to LOW. Let it work its magic for 6 to 8 hours. During this time, the meatballs will become tender, and the sauce and broth will blend into a luscious, comforting soup base packed with rich Italian flavors.
Step 3: Add Pasta and Finish Cooking
Once the slow cooking is done, stir in the broken angel hair pasta pieces. Change the heat setting to HIGH and cook for another 15 to 20 minutes. This step softens the pasta perfectly so it blends harmoniously with the meatballs and soup without turning mushy.
How to Serve Slow Cooker Spaghetti and Meatball Soup Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese on top really elevates the soup’s richness. For a vibrant pop of color and freshness, chop some basil leaves or parsley and scatter them on each serving. A drizzle of good extra-virgin olive oil can also add a lovely silky finish.
Side Dishes
This soup pairs beautifully with crusty garlic bread for soaking up every delicious drop. A crisp green salad with a light vinaigrette adds a refreshing contrast, balancing the hearty flavors of the meatball soup perfectly.
Creative Ways to Present
Serve this soup in rustic bowls for a cozy, homey feel or in mini bread bowls to make it party-ready and fun. You could even top it with a little dollop of ricotta or a spicy chili oil drizzle if you want to switch things up and add your own signature touch.
Make Ahead and Storage
Storing Leftovers
This soup keeps well in an airtight container in the refrigerator for up to 3 days. Keep the pasta in the soup since it absorbs flavor, but remember it may soften further, so if you prefer, you can store pasta separately and add it fresh when reheating.
Freezing
For longer storage, freeze the soup without the pasta to prevent it from becoming mushy. Freeze in airtight containers or freezer bags for up to 3 months. When ready to eat, thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over medium-low heat. Add freshly cooked pasta or heat the stored pasta separately and combine just before serving to keep that lovely texture intact.
FAQs
Can I use fresh meatballs instead of frozen?
Absolutely! Fresh meatballs can work just as well—just make sure they’re fully cooked before adding them to the slow cooker to ensure safety and the best texture.
What can I substitute for angel hair pasta?
If you don’t have angel hair, delicate pasta shapes like thin spaghetti or small shells are excellent alternatives. Just adjust cooking times accordingly as thicker pasta may take longer.
Is it possible to make this vegan or vegetarian?
You can swap the meatballs for plant-based versions and use vegetable broth in place of beef broth. Choose a vegan spaghetti sauce and skip the Parmesan or try a plant-based cheese to keep it entirely plant-friendly.
How thick is the soup? Should it be more like stew or broth?
This recipe yields a nicely balanced soup—neither too thick nor too watery. The broth is rich and tomato-based with hearty meatballs and pasta, perfect for spooning and sipping.
Can I speed up the cooking time?
You can use the HIGH setting on your slow cooker and reduce the cooking time to about 3-4 hours but keep an eye to ensure meatballs are cooked through and broth is well flavored.
Final Thoughts
There’s just something so wonderfully satisfying about the Slow Cooker Spaghetti and Meatball Soup Recipe that makes it a true crowd-pleaser. Whether you’re looking to cozy up on a chilly day or want an easy meal that feels like a hug in a bowl, this recipe delivers every time. I hope you give it a try and make it your own—it might just become your new favorite go-to comfort food!
Print
Slow Cooker Spaghetti and Meatball Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours 20 minutes
- Total Time: 6 hours 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Spaghetti and Meatball Soup is a comforting and hearty meal perfect for cozy days. Combining tender frozen meatballs simmered in a flavorful blend of spaghetti sauce, beef broth, and herbs, this easy-to-make soup is enhanced with parmesan cheese and delicate angel hair pasta. Cooked low and slow for maximum flavor and convenience, it’s a delightful twist on classic spaghetti that requires minimal effort and delivers maximum satisfaction.
Ingredients
Main Ingredients
- 1 (20-oz) package frozen meatballs
- 1 (24 to 26-oz) jar spaghetti sauce
- 4 cups beef broth
- 3 cups water
- 1 tsp dried basil
- ¼ cup grated parmesan cheese
- 8-oz angel hair pasta, broken into 1–1/2 inch pieces
Instructions
- Combine Ingredients: Place frozen meatballs, spaghetti sauce, beef broth, water, dried basil, and grated parmesan cheese into the slow cooker. Stir gently to combine all ingredients evenly.
- Slow Cook: Cover the slow cooker and cook on the LOW setting for 6 to 8 hours, allowing the flavors to meld and the meatballs to heat through thoroughly.
- Add Pasta: Stir in the uncooked angel hair pasta, then switch the slow cooker to HIGH. Cook for 15 to 20 minutes, or until the pasta is tender to your liking.
- Serve: Ladle the soup into bowls and sprinkle with additional parmesan cheese if desired. Serve hot for a comforting, hearty meal.
Notes
- You can use turkey or chicken meatballs as a leaner alternative.
- If you prefer a thicker soup, reduce the amount of water or let it cook uncovered for the last 30 minutes on low.
- Frozen meatballs do not need to be thawed before adding to the slow cooker.
- For added veggies, consider adding chopped onions or bell peppers at the start of cooking.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
