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
Scale
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.
