Crock Pot Meatball Tortellini (Printer-Friendly)
Slow cooker soup blending Italian meatballs, cheese tortellini, beans, and flavorful broth for an easy hearty meal.
# What You'll Need:
→ Meatballs and Pasta
01 -
1 pound frozen Italian meatballs
02 -
1 pound frozen cheese tortellini
→ Liquids
03 -
32 fluid ounces beef broth
→ Canned Goods
04 -
15.5 ounce can cannellini beans, undrained
05 -
14.5 ounce can Italian diced tomatoes with basil, garlic, and oregano, undrained
→ Produce and Aromatics
06 -
1 small yellow onion, finely diced
07 -
2 to 3 cloves garlic, minced
08 -
2 stalks celery, finely diced
→ Seasonings
09 -
½ tablespoon Italian seasoning
10 -
Salt, approximately 1 teaspoon or to taste
11 -
Freshly ground black pepper, approximately ½ teaspoon or to taste
→ Garnish
12 -
Grated Parmesan cheese, for topping
# Steps to Follow:
01 -
Pour beef broth into a 5-quart or larger slow cooker. Add the undrained cannellini beans, undrained diced tomatoes, diced onion, minced garlic, diced celery, Italian seasoning, and frozen meatballs. Stir to combine.
02 -
Cover and cook on low heat for 6 to 8 hours until meatballs are fully heated through and flavors meld.
03 -
About 30 to 45 minutes before serving, add the frozen cheese tortellini to the slow cooker. Continue cooking until tortellini is tender and cooked through.
04 -
Season soup with salt and freshly ground black pepper according to taste. Ladle into bowls and garnish each serving with a generous sprinkle of grated Parmesan cheese.
# Extra Suggestions:
01 -
If using fresh meatballs and tortellini instead of frozen, reduce the cooking time by approximately 1.5 hours. This recipe can also be prepared on the stovetop by simmering gently in a large pot for about 1 hour, adding tortellini in the final 20 minutes.
02 -
For doubling the recipe, ensure using a slow cooker of at least 6 quarts capacity.