I love that this soup uses familiar Italian flavors that my kids always enjoy, but it’s also loaded with veggies for a complete meal. Serve with some crusty bread for a cozy and delicious weeknight dinner!
Course Dinner
Cuisine Italian
Keyword Meatballs, Slow Cooker Soup, Soup
Prep Time 5 minutesminutes
Cook Time 8 hourshours
Total Time 8 hourshours5 minutesminutes
Servings 8servings
Calories 305.5kcal
Author Blair Lonergan
Ingredients
1(20 ounce) package mini Italian meatballs
24ozjar of marinara sauce
4cupsbeef stock or broth
1poundcarrotspeeled and chopped
3red bell peppersseeded and chopped
1medium yellow oniondiced
1(14.5 ounce) can diced tomatoes, drained
Instructions
Combine all ingredients in slow cooker.
Cover, and cook on “low” for 8 hours.
To Freeze and Cook Later
Combine all ingredients (except stock) in a large zip-top freezer bag. Remove as much air as possible, seal, and freeze for up to three months. When ready to cook, thaw in the refrigerator overnight and add to slow cooker with stock. Cook on LOW for 8 hours.