It’s a snap to put together this satisfying soup before I leave for work. I just add the cooked pasta when I get home, and then I have a few minutes to relax before supper is ready.
—CHARLA TINNEY TYRONE, OK
PREP: 10 MIN. • COOK: 4 HOURS • MAKES: 6 SERVINGS
3 cups beef broth
2 cups frozen mixed vegetables, thawed
1 can (14 1/2 ounces) stewed tomatoes
12 frozen fully cooked Italian meatballs (1/2 ounce each), thawed
3 bay leaves
1/4 teaspoon pepper
1 cup spiral pasta, cooked and drained
In a 3-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 4-5 hours. Just before serving, stir in pasta; heat through. Discard bay leaves.