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Slow Cooker Spaghetti and Meatball Soup

Author: Lisa Longley


  • 2 carrot peeled and diced
  • 1 yellow onion diced
  • 2 celery ribs diced
  • 3 cloves garlic diced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 28 ounce can tomato sauce
  • 1 15 ounce can crushed tomatoes
  • 3 cups chicken stock
  • 1.25 lbs Lean Jennie-O ground turkey
  • 1/2 cup grated parmesan cheese
  • 1/2 cup Italian bread crumbs
  • 1 large egg beaten
  • 1 TBSP dried parsley
  • 1 TBSP dried basil
  • 1/4 tsp garlic salt
  • 1/2 pound spaghetti broken in half
  • fresh basil for topping


  • Add the carrots, onion, celery, garlic, salt, pepper, tomato sauce, crushed tomatoes, and chicken broth to the crock pot.
  • In a large bowl, combine the Jennie-O ground turkey, bread crumbs, parmesan cheese, egg, parsley, basil, and garlic salt. Using a 1 1/2 TBSP scooper (or you can just eye ball it), make your meatballs, rolling them and then tossing them into the crock pot as you go. Before starting up your crock pot, make sure they are entirely covered by liquid.
  • Cook on low for 8 to 10 hours.
  • At the end of cooking, add the spaghetti, stir well and cook on low for another half hour. Come back and stir it at least two more times during that half hour so the spaghetti doesn't clump. (Please note: if you cook it or keep it on warm any longer than a half hour the spaghetti will absorb most of liquid and you will have something delicious but it won't be soup anymore.)