Photo of Slow cooker spaghetti & meatball soup by WW

Slow cooker spaghetti & meatball soup

Total Time
5 hr 5 min
5 min
5 hr
We’ve turned the family-favorite pasta meal into an easy, dump-and-cook slow cooker soup. Jarred marinara sauce mixes with chicken stock and water to form the broth, frozen meatballs save you lots of prep time, and chickpea-based pasta lends protein and fiber. Make sure to add the pasta and some frozen veggies during the last 30 minutes so they don’t turn to mush.


Unsalted chicken stock

4 cup(s)

Marinara sauce

2 cup(s)

Turkey meatballs

20 oz, frozen

Frozen mixed vegetables

14 oz

Uncooked chickpea pasta

8 oz, spaghetti, broken into 2-inch pieces

Grated Parmesan cheese

3 Tbsp


  1. In a slow cooker, stir together the chicken stock, marinara sauce, meatballs, and 3 cups of water. Cover and cook until the mixture is at a steady simmer, 4 to 5 hours on High or 7 to 8 hours on Low.
  2. If the slow cooker is on Low, turn the heat to High. Add the vegetables and pasta; cover and cook on High until the pasta is tender, about 30 minutes. Season to taste with salt. Ladle the soup into bowls; sprinkle with the cheese.
  3. Serving size: 2 cups soup and ½ tbsp cheese