This one was adapted from a Taste of Home recipe.
Crockpot Pasta Meatball Soup
1 cup uncooked pasta (I used 1 1/2 cups whole wheat penne)
32 frozen Italian meatballs
2 cans (14 1/2 oz each) chicken broth
1 can (28 oz) diced tomatoes, undrained
1 1/2 cups frozen sliced carrots (could use corn in place of this)
1 can (16 oz.) kidney beans, rinsed and drained
1 jar (14 oz) meatless spaghetti sauce
1 cup frozen peas (I used canned)
Cook pasta according to package directions, drain. Meanwhile, combine remaining ingredients in the crockpot. Add pasta to crockpot and cook on low 6-8 hours.
We served this with garlic bread and fruit cocktail
Our Review: This soup was very easy and good! Definately will be made again.