Recipe: Crockpot Tomato Florentine Soup

In Newsletter Content by Savanna Vandenheuvel

All around the country, the cold temperatures are finally kicking in and with cold weather, comes soup season. This month, we have a family favorite from one of our newest staff members, Savanna Vandenheuvel.

You all are in for a treat this month, because narrowing down this recipe was a challenge. Savanna is one of those notorious cooks that never cooks with a recipe, so in her house eating the same exact thing twice rarely happens. Savanna’s tomato Florentine soup recipe is filled with a robust tomato flavor and loaded with lots of vegetables and of course meatballs to tie it all together.

If you are craving something warm this winter season, give this recipe a try! It is bound to make your home smell amazing, and the best part is that it cooks in the crockpot, so it’s a nice and easy meal to enjoy at the end of the day.

Recipe Ingredients:

  • ½ medium yellow onion (diced)
  • 4 stalks celery (diced)
  • 4 carrots (diced)
  • 4 golden potatoes (diced)
  • 1 zucchini (diced)
  • ½ cup pasta of choice
  • 1 can Italian stewed tomatoes
  • 12 oz jar tomato basil pasta sauce
  • 2 cups frozen Italian meatballs
  • 4 tbsp chicken bullion
  • 2 tbsp beef bullion
  • ½ tbsp garlic salt
  • ½ tbsp garlic powder
  • ½ tbsp black pepper
  • ½ tbsp Italian seasoning
  • 6 cups water
  • Shredded Mozzarella or Parmesan Cheese (soup topping)

Recipe Directions:

  1. Chop onion, celery, carrots, and potatoes. Add to crockpot.
  2. Add 2 cups of frozen Italian meatballs to crockpot.
  3. Pour 1 can Italian stewed tomatoes with juice to crockpot.
  4. Pour 24 oz jar of tomato basil pasta sauce in crockpot.
  5. Add spices: chicken bullion (4 tbsp), beef bullion (2 tbsp), garlic salt (1/2 tbsp), garlic powder (1/2 tbsp), black pepper (1/2 tbsp), Italian seasoning (1/2 tbsp).
  6. Pour 6 cups water into the crockpot.
  7. Stir ingredients together
  8. Cover and cook on low for at least 5 hours
  9. 2 hours before ready to serve, add uncooked pasta (1/2 cup)
  10. 30 minutes before ready to serve, add diced zucchini
  11. When ready to serve, top with shredded mozzarella or parmesan cheese