In a 6-quart or 8-quart slow cooker, add all of the ingredients except the pasta (the first 13 ingredients: meatballs through pepper). Cover and cook on high for 2-3 hours or low for 5-6 hours, until vegetables are tender.
Stir in pasta; cover and cook on high until pasta is tender, about 15-20 minutes. Discard bay leaf. Serve immediately.
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