Description

These Slow Cooker Pineapple Barbecue Meatballs are tender, sweet, and tangy. Made with juicy meatballs simmered in a pineapple barbecue sauce, they’re perfect as an appetizer or main dish.

Ingredients

Soup Base

2 tablespoons olive oil

1 medium onion, chopped

3 garlic cloves, minced

1 pound ground beef (or Italian sausage)

1 cup mushrooms, sliced

4 cups chicken or vegetable broth

1 cup heavy cream

2 cups fresh spinach leaves

1 teaspoon dried Italian seasoning

Salt and pepper to taste

Pasta

2 cups large pasta shapes (rigatoni, pappardelle, or similar)

Toppings and Bread

Shredded Parmesan cheese

Cheese slices (optional)

Square sandwich bread, toasted

Instructions

1. Cook the Pasta

Boil pasta in salted water according to package instructions until al dente. Drain and set aside.

2. Prepare the Soup Base

Heat olive oil in a large pot over medium heat. Add onion and sauté until soft, about 3-4 minutes.

Add garlic and ground beef. Cook until browned and crumbled.

3. Add Mushrooms and Broth

Stir in mushrooms and cook for 2-3 minutes.

Add the broth, bring to a simmer, and reduce the heat.

4. Make it Creamy

Slowly pour in heavy cream, stirring continuously.

Season with Italian seasoning, salt, and pepper.

5. Add Spinach and Pasta

Toss in fresh spinach and cooked pasta. Simmer for another 2-3 minutes until spinach wilts.

6. Serve and Garnish

Ladle soup into bowls. Top with shredded Parmesan and place cheese slices on the side.

Serve with toasted sandwich bread for dipping.

Notes

For extra sweetness, add a tablespoon of honey.
Use turkey or plant-based meatballs for a healthier option.

Prep Time: 5 minutes
Cook Time: 4 hours (low)
Category: Appetizer/Main Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Calories: 290
Sugar: 18g
Sodium: 680mg
Fat: 12g
Saturated Fat: 4g
Carbohydrates: 28g
Fiber: 1g
Protein: 15g
Cholesterol: 45mg

Keywords: Creamy sausage soup, spinach pasta soup, Italian pasta soup