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Slow Cooker Meatball Minestrone Soup l

Slow Cooker Meatball Minestrone Soup


  • 3 (14.5 oz cans) petite diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 4 cups beef broth
  • 1 1/2 cups sliced carrots
  • 1/2 cup chopped onion
  • 1 cup frozen green beans
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can Garbanzo beans, rinsed and drained
  • 3035 fully cooked frozen Italian Meatballs
  • 8 oz of Ditalini Pasta or Elbow Macaroni
  • 1 (10 3/4 oz) can tomato soup
  • shredded or grated parmesan cheese


  1. In a large crock pot, add the tomatoes, tomato sauce, beef broth, carrots, onion, green beans, basil, oregano, and thyme. Stir to combine.
  2. Next add the kidney beans, garbanzo beans, and frozen meatballs. You crock pot will be very full now.
  3. Cover and cook on low for 6-8 hours.
  4. About 30 minutes before serving, get water boiling to cook the pasta and cook according to package directions.
  5. While the past cooks, add the tomato soup to the slow cooker and stir to combine. Cover and let the soup continue to cook until the pasta is ready.
  6. To serve the soup, add a spoonful of pasta to each bowl and ladle soup over the pasta. Top each bowl with parmesan. Serves 10-12.
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