Crock Pot Meatball and Tortellini Soup

Crock Pot Meatball and Tortellini Soup is a warm, hearty meal that brings together pre made meatballs and cheese tortellini in one convenient slow cooker dish. It’s a comforting option for cozy soup recipes when you want a satisfying meal without much hands on preparation.

Using a slow cooker also makes this soup practical during warmer weather since it won’t heat up the kitchen the way cooking on the stovetop can. The recipe can also be doubled for a potluck, as long as the slow cooker holds at least 6 quarts.

Chicken or turkey meatballs can be used instead of the usual meatballs, or they can be left out altogether. If the meatballs or tortellini are fresh rather than frozen, the cooking time can be reduced by at least an hour and a half.

The soup can also be prepared on the stovetop using a large pot. Simmer it over low heat for about an hour, or until the meatballs are warmed through. Add the tortellini during the final 20 minutes of cooking so they have time to finish without being overcooked.

Crock Pot Meatball and Tortellini Soup

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This easy Crock Pot Meatball and Tortellini Soup is a true all in one comfort meal made right in your slow cooker. Using premade meatballs and cheesy tortellini, this soup comes together with hardly any effort and delivers big cozy flavor in every bowl.

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Ingredients

• 1 pound bag of frozen Italian meatballs
• 1 pound bag frozen cheese tortellini
• 32 ounce container beef Broth
• 15.5 ounce can cannellini beans
• 14.5 ounce can Italian diced tomatoes (with basil, garlic & oregano in it)
• 1 small yellow onion finely diced
• 2-3 cloves garlic, minced
• 2 stalks celery, finely diced
• ½ Tablespoon Italian seasoning
• salt and pepper, to taste
• grated Parmesan cheese, for topping

Instructions

1. Pour beef broth in slow cooker and add beans (do not drain), diced tomatoes (do not drain), onion, garlic, celery, Italian seasoning and frozen meatballs.
2. Set slow cooker on low for 6-8 hours.
3. About 30-45 minutes before you’re ready to eat, add frozen tortellini. Allow to cook thoroughly.
4. Add salt & pepper to taste (I usually add about a tsp. of table salt and ½ tsp of freshly ground black pepper).
5. Ladle into bowls and top with grated Parmesan cheese.

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