Slow cooker spaghetti & 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-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.
Ingredients
Unsalted chicken stock
4 cup(s)
Marinara sauce
2 cup(s)
Turkey meatballs
20 oz
Frozen mixed vegetables
14 oz
Uncooked chickpea pasta
8 oz
Grated Parmesan cheese
3 Tbsp
Instructions
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
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