Ingredients
Scale
- 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
- 30–35 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
Instructions
- In a large crock pot, add the tomatoes, tomato sauce, beef broth, carrots, onion, green beans, basil, oregano, and thyme. Stir to combine.
- Next add the kidney beans, garbanzo beans, and frozen meatballs. You crock pot will be very full now.
- Cover and cook on low for 6-8 hours.
- About 30 minutes before serving, get water boiling to cook the pasta and cook according to package directions.
- 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.
- 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.
