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This Crock Pot Meatball and Tortellini Soup is the ultimate comfort meal that combines the heartiness of meatballs with the comforting texture of cheese tortellini all simmered together in a flavorful broth. It is perfect for busy days when you want a warm, satisfying dinner waiting for you without much fuss. Using pre-made meatballs and frozen tortellini makes this recipe incredibly simple yet deeply comforting.
I remember making this soup on a chilly weekend and how the whole house smelled amazing for hours. My family loved how the meatballs stayed tender and the broth was packed with flavor without needing hours of hands on cooking.
Ingredients
- Frozen Italian meatballs: One pound bag for convenience and rich flavor choose good quality meatballs to keep them tender and flavorful
- Frozen cheese tortellini: One pound bag adds a creamy, cheesy bite to the soup use fresh if possible for quicker cooking
- Beef broth: Thirtytwo ounce container forms the savory base for the soup opt for low sodium if you want to control salt levels
- Cannellini beans: Fifteen and a half ounce can provides creaminess and protein no need to drain to keep the soup thick
- Italian diced tomatoes: Fourteen and a half ounce can with basil, garlic, and oregano adds a burst of flavor and color pick a brand with fresh herbs
- Yellow onion: One small finely diced builds a rich flavor base take care to dice finely so it softens evenly
- Garlic: Two to three cloves minced boosts the savory depth of the soup fresh garlic always tastes best
- Celery: Two stalks finely diced lend a subtle earthiness and crunch
- Italian seasoning: Half a tablespoon offers an herby aroma blending oregano, basil, and thyme
- Salt and pepper: To taste adjust at the end so the seasoning is just right
- Grated Parmesan cheese: For topping adds a salty finish and creamy texture use freshly grated for best taste
Instructions
- Sauté the Aromatics:
- Cook the diced onion, minced garlic, and celery with a splash of olive oil in a pan just until softened and fragrant. This step enhances the flavor foundation but can be skipped if you prefer to go straight into the slow cooker.
- Combine Ingredients in the Slow Cooker:
- Pour the beef broth into a slow cooker that is at least five quarts in size. Add the cannellini beans with their liquid, Italian diced tomatoes with liquid, sautéed or raw onion, garlic, celery, Italian seasoning, and frozen meatballs into the slow cooker. Stir everything gently to combine evenly.
- Slow Cook the Soup:
- Cover and set the slow cooker on low. Let it gently simmer for six to eight hours. This method allows the flavors to meld beautifully and the meatballs to fully heat through while keeping them tender.
- Add Tortellini:
- About thirty to fortyfive minutes before serving, stir in the frozen cheese tortellini. This timing ensures they cook perfectly without becoming mushy, soaking up flavors from the broth.
- Season to Taste:
- With the tortellini cooked, taste and add salt and freshly ground black pepper to your liking. A teaspoon of salt and half a teaspoon of black pepper works well as a guideline.
- Serve and Garnish:
- Ladle the soup into bowls and generously top with freshly grated Parmesan cheese. The cheese melts slightly into the hot soup adding richness and a delicious finishing touch.
My favorite part of this soup is the tender meatballs soaking in the herbaceous broth. It reminds me of cozy family dinners where everyone gathered around the table, spooning out bowls of warmth after a long day.
Storage Tips
Store any leftovers in airtight containers and refrigerate for up to four days. Reheat gently on the stove to keep the tortellini from overcooking. This soup also freezes beautifully. Thaw overnight in the refrigerator and warm slowly on the stovetop when ready to enjoy.
Ingredient Substitutions
Chicken or turkey meatballs can replace beef meatballs for a lighter option. Use vegetable broth instead of beef broth to make it a bit lighter or vegetarian if meatballs are omitted. Fresh tortellini can be used but reduce the cooking time in the crockpot, adding it only in the last 20 minutes.
Serving Suggestions
Serve with a slice of crusty bread or garlic toast to soak up the flavorful broth. A simple side salad with vinaigrette complements the rich soup nicely. Top with fresh parsley or basil for a bright finish.
This slow cooker meatball and tortellini soup is an easy, comforting meal to make ahead for busy weeks. Top with Parmesan and fresh herbs for serving.
Common Recipe Questions
- → Can fresh meatballs be used instead of frozen?
Yes, fresh meatballs can be used and will reduce cooking time by about 1.5 hours. Adjust slow cooker time accordingly.
- → What type of broth works best for this soup?
Beef broth adds rich depth, but you can substitute chicken broth for a lighter flavor without sacrificing taste.
- → When should tortellini be added during cooking?
Add frozen tortellini about 30-45 minutes before serving to ensure it's thoroughly cooked but retains its shape and texture.
- → Can the soup be prepared on the stovetop?
Yes, simmer ingredients gently in a large pot for about an hour, adding tortellini in the last 20 minutes to ensure proper cooking.
- → What Italian seasonings complement this dish?
A blend of basil, oregano, garlic, and Italian seasoning enhances the flavors and adds aromatic depth to the broth.