Slow cooker spaghetti & meatball soup
9
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
No-salt-added 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
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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