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As the weather turns chilly and the days grow shorter, there’s nothing quite like a warm, hearty bowl of soup to bring comfort and joy to your dining table. Enter the Cozy Crockpot Italian Meatball Soup, a dish that not only fills your kitchen with the irresistible aroma of Italian herbs and spices but also offers a delightful medley of flavors that can easily satisfy any palate. This recipe embodies the essence of Italian cuisine, celebrated for its heartwarming dishes that are perfect for family gatherings or cozy nights spent indoors.

Crockpot Italian Meatball Soup

Warm up this season with Cozy Crockpot Italian Meatball Soup, the perfect comfort food for chilly days. This easy recipe combines tender meatballs made from Italian sausage, breadcrumbs, and Parmesan cheese with fresh vegetables like carrots, bell peppers, and spinach. Just set your crockpot and let it work its magic, developing rich flavors over hours of simmering. Serve it with crusty bread for a hearty meal that's sure to please family and friends alike.
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Ingredients
  

1 pound Italian sausage (mild or spicy, based on preference)

1 cup breadcrumbs (preferably Italian-style)

1/4 cup grated Parmesan cheese

1 large egg

3 cloves garlic, minced

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

4 cups chicken broth

1 can (14 oz) crushed tomatoes

1 can (15 oz) cannellini beans, rinsed and drained

2 cups fresh spinach

1 medium carrot, diced

1 medium bell pepper, chopped (red or yellow for sweetness)

1 cup diced zucchini

Fresh basil leaves for garnish (optional)

Extra Parmesan for serving (optional)

Instructions
 

Make the Meatballs: In a large mixing bowl, combine the Italian sausage, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until all ingredients are well combined. Form the mixture into small meatballs, about 1-inch in diameter. You should have approximately 20-24 meatballs.

    Brown the Meatballs (optional): For enhanced flavor, you can brown the meatballs in a skillet over medium heat with a bit of olive oil until browned on all sides. This step is optional but adds a great depth of flavor.

      Prepare the Crockpot: Place the meatballs at the bottom of the crockpot. Then, add the chicken broth, crushed tomatoes, cannellini beans, diced carrot, chopped bell pepper, and diced zucchini. Stir gently to combine without breaking up the meatballs.

        Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the meatballs are cooked through and the vegetables are tender.

          Add Final Touches: In the last 30 minutes of cooking, add the fresh spinach and stir to combine. Allow it to wilt in the heat.

            Serve: Ladle the soup into bowls. Garnish with fresh basil leaves and additional grated Parmesan cheese, if desired. Enjoy your warm, comforting Italian meatball soup!

              Prep Time, Total Time, Servings: 20 minutes | 7 hours | 6-8 servings