Slow Cooker Italian Meatball Soup

Come home to this slow-cooked Italian meatball soup made with Progresso® beef flavored broth and Progresso® beans - perfect for dinner.

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Servings 5

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( 10 ) Ratings

10 Ratings

5 Stars 27%

4 Stars 13%

3 Stars

2 Stars

1 Stars 27%

Member Reviews ( 13 )

81265966-ee1c-43a7-84a3-e615f92c9b96

ingredients 6
Prep Time 10 min
Total Time 8 hr 10 min

Ingredients

1: bag (16 oz) frozen cooked Italian meatballs, thawed

1 3/4: cups Progresso® beef flavored broth (from 32-oz carton)

1: cup water

1: can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

1: can (19 oz) Progresso® cannellini beans, drained

1/3: cup shredded Parmesan cheese

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Directions

1 Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except cheese in cooker.
2 Cover; cook on Low heat setting 8 to 10 hours.
3 Garnish individual servings with cheese.

EXPERT TIPS

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Expert Tips

Purchase crisp Italian breadsticks instead of crackers to serve with this soup.

Place the package of meatballs in your refrigerator the night before, and they will be thawed in the morning.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 140),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 6g, 6% Trans Fat 1g 1% ),
Cholesterol: 100mg; 100%;
Sodium: 1540mg; 1540%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 6g 6% Sugars 8g 8% ),
Protein: 31g; 31%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 10%;
Calcium: 25%;
Iron: 30%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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The_Swedish_Chef

report Posted Mar. 6, 2013 10:40 AM

Here's the rest of my review: OMG! B.L.A.N.D. to the MAX...and this is coming from someone who LOVES mild tasting food! The ONLY impression I got was as if I opened up a can of beans, a can of tomatoes, ladled them into a bowl and threw some meatballs on top! I ended up tossing in a smoked ham hock and a handful of additional herbs and spices and pureeing the heck out of the broth to get some flavour. Epic Waste! We both had 1/2 a bowl and then strained out the meatballs to feed the dog and tossed the remainder of it. SO sorry that I need to post this review; most Pillsbury recipes I try are K

The_Swedish_Chef

report Posted Mar. 6, 2013 10:38 AM

I had to think long and hard before I gave this recipe a One Star review. Was it fair since so many others LOVED this soup? Well, I guess it IS fair, considering our reaction to it. Our house is a huge fan of any bean soup and I have many a Tried & True recipe. But, I don't have one like this with the canneloni beans so I decided to make it in advance of our weekly snow storms. Being fair to the recipe, I bought 100% of the Brand Names recommended, even though they were far more expensive than the generic brands. Made it in a crock pot; tasted it at the 4 hour mark. OMG! B.L.A.N.D. to the MAX.

jnordin

report Posted Mar. 1, 2013 1:20 PM

I made this for dinner and it was wonderful. I used the store bought Italian seasoned meatballs and the flavor was enhanced. I plan on making this again and leftovers were even tastier!

Sue723

report Posted Mar. 1, 2013 10:00 AM

I would say only okay. Wouldn't make it again. My husband wouldn't even finish is.

jaybee4044

report Posted Feb. 22, 2013 6:35 PM

I have to cook low sodium/low fat. I used veggie meatballs found in the organic section of the grocery and omitted salt. Adding cumin/chili powder and as most of you did, I added an extra can of beans. I rinsed the beans under running water for a few seconds before adding. Both the veggie meatballs and the veggie crumbles are a great way to prepare spaghetti/meatballs, meatball hoagies,etc, and lasagna with the crumbles, plus they are really good in chili.