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:
- Chop onion, celery, carrots, and potatoes. Add to crockpot.
- Add 2 cups of frozen Italian meatballs to crockpot.
- Pour 1 can Italian stewed tomatoes with juice to crockpot.
- Pour 24 oz jar of tomato basil pasta sauce in crockpot.
- 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).
- Pour 6 cups water into the crockpot.
- Stir ingredients together
- Cover and cook on low for at least 5 hours
- 2 hours before ready to serve, add uncooked pasta (1/2 cup)
- 30 minutes before ready to serve, add diced zucchini
- When ready to serve, top with shredded mozzarella or parmesan cheese