Cheat's slow cooker spaghetti and meatball soup
10
Points®
Total time: 5 hr 5 min • Prep: 5 min • Cook: 5 hr • Serves: 6 • Difficulty: Easy
We’ve turned the family-favourite pasta meal into an easy, dump-and-cook slow cooker soup. Jarred pasta sauce mixes with chicken stock and water to form the broth, store-bought meatballs save you lots of prep time, and chickpea-based pasta lends protein and fibre. Make sure to add the pasta and some frozen veggies during the last 30 minutes so they don’t turn to mush.
Ingredients
Salt reduced chicken stock
4 cup(s)
Tomato pasta sauce
2 cup(s), (such as bolognese, napoletana)
Meatballs, beef, raw
400 g, (1 x 400g packet)
Vegetable mix, non-starchy, frozen
400 g
Chickpea pasta, dry
220 g, spaghetti, broken into 5cm pieces
Grated parmesan cheese
2 tbs
Instructions
1
Add chicken stock, pasta sauce, meatballs and 3 cups (750ml) water to a 5.5L slow-cooker. Cover with lid and cook for 7-8 Hours on Low.
2
Change heat to High. Add the vegetables and pasta and cover and cook for about 30 minutes, or until pasta is tender. Season to taste with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese to serve.
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