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Slow Cooker Meatball Gnocchi Soup

Author: Lisa Longley


  • 12 oz mild Italian sausage I used Jennie-O
  • 1/4 cup Italian seasoned bread crumbs
  • 1/4 cup grated parmesan cheese plus more for topping
  • 28 oz crushed tomatos
  • 4 cups chicken broth
  • 1/2 tsp garlic powder
  • 1/2 TBSP dried oregano
  • 1 TBSP dried basil
  • 1 cup diced carrots
  • 1 celery stalk diced
  • 16 oz gnocchi
  • fresh basil optional


  • Combine the sausage, cheese, and bread crumbs in a medium bowl until fully mixed.
  • Pour the crushed tomatoes and chicken broth into the slow cooker. Form the meat/cheese mixture into one inch balls and drop them into the liquid.
  • Add the spices, carrots and celery and cook on low for 8 hours.
  • With a half hour left in the cooking (so at 7 hours and 30 minutes in), turn the heat up to high and add the gnocchi. Continue cooking for a half hour.
  • Serve with grated parmesan and fresh basil.