Crockpot Cheesy Italian Meatball Soup–an easy dump and go slow cooker soup made with tender meatballs, potatoes, vegetables and Parmesan cheese in a creamy, savory broth.
Crockpot Cheesy Italian Meatball Soup
Is it soup season yet? We are at the cabin and it was actually cool and rainy all day, so I decided it was the perfect day to make this meatball soup! It was so easy to get started because there are no browning or sautéing steps. Just dump and go! At the end, evaporated milk and Parmesan make the broth creamy and cheesy and bring everything together. Enjoy!
Ingredients/Substitution Ideas
- Frozen Italian meatballs–or homestyle frozen meatballs
- Dried onion–or ¼ cup finely diced fresh onion instead
- Garlic powder–or 1 Tbsp minced fresh garlic instead
- Carrots
- Celery–you can leave it out if you don’t have any
- Beef or chicken broth–or water and Better than Bouillon
- Russet potatoes–or Yukon Gold potatoes
- Worcestershire sauce
- Frozen corn–canned corn, drained, will also work
- Italian seasoning
- Black pepper
- Tomato paste
- Evaporated milk–Half-and-half can be substituted for a similarly creamy finish just make sure to temper it before adding it in
- Parmesan cheese
Steps
Add meatballs, onion, garlic powder, carrots, celery, broth, potatoes, Worcestershire, corn, Italian seasoning, pepper, salt and tomato paste to slow cooker and stir.
Cover and cook on high for 3 hours or on low for 4-5 hours.
Stir in the evaporated milk and the parmesan.
Ladle into bowls and serve.
Notes/Tips
- Serve with garlic bread, french bread or breadsticks.
- Slow cookers vary quite a bit. The soup is ready for the final ingredients when the potatoes and carrots are fork tender.
- If you want more veggies add in a handful of spinach when you stir in the evaporated milk.
- I used my 6 quart slow cooker. You can also make this in an 8 quart crockpot. This recipe can easily be cut in half to serve a smaller group.
- Store leftovers in an airtight container* in the refrigerator for 4 days. You can freeze it, but potatoes and dairy-based soups can change texture after thawing.
- Other recipes you can make with tomato paste are Catenzaro’s Casserole and Instant Pot Mexican Pulled Pork.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Crockpot Cheesy Italian Meatball Soup
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
An easy dump and go slow cooker soup made with tender meatballs, potatoes, vegetables and Parmesan cheese in a creamy, savory broth.
Ingredients
- 16 oz frozen Italian meatballs
- 2 tsp dried onion
- 1 tsp garlic powder
- 2 carrots, peeled and sliced
- 2 ribs celery, sliced
- 4 cups beef or chicken broth
- 20 oz russet potatoes, peeled and cut into 1/2 inch cubes
- 1 tsp Worcestershire sauce
- 1/2 cup frozen corn
- 1 tsp Italian seasoning
- 1 tsp black pepper
- Pinch of salt
- 2 Tbsp tomato paste
- 1 (12 oz) can evaporated milk
- 1/2 cup shredded parmesan cheese
Instructions
- Add meatballs, onion, garlic powder, carrots, celery, broth, potatoes, Worcestershire, corn, Italian seasoning, pepper, salt and tomato paste to slow cooker and stir.
- Cover and cook on high for 3 hours or on low for 4-5 hours.
- Stir in the evaporated milk and the parmesan.
- Ladle into bowls and serve.
- Category: Soup
- Method: Slow Cooker
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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