Slow Cooker Meatball and Tortellini Soup

There’s something incredibly comforting about a bowl of soup that warms you from the inside out, especially when it’s packed with hearty ingredients like tender meatballs and pillowy tortellini. This Slow Cooker Meatball and Tortellini Soup is exactly that kind of meal—easy to prepare, full of flavor, and perfect for any day you crave a satisfying, wholesome dish. Combining the richness of beef broth with the bright acidity of tomatoes, plus the creamy touch of heavy cream, this soup is a one-pot wonder that will quickly become a family favorite. Whether you’re a busy home cook or just seeking a cozy dinner idea, this recipe has you covered.

Why This Slow Cooker Meatball and Tortellini Soup Stands Out

What sets this Slow Cooker Meatball and Tortellini Soup apart from your typical soup recipes is its perfect balance of flavors and textures. The slow cooker does all the heavy lifting, melding the savory meatballs with the aromatic broth and tender tortellini, while the cannellini beans add a lovely creaminess and extra protein. Italian seasoning infuses every bite with a fragrant herbaceousness that feels both familiar and special. Plus, the addition of heavy cream rounds out the flavors for a luscious finish that feels indulgent without being heavy. It’s the kind of soup that feels like a hug in a bowl but comes together with minimal effort.

What Goes Into Slow Cooker Meatball and Tortellini Soup

• 4 (14.5-ounce) cans beef broth – The rich base that carries all the flavors.
• 1 (15-ounce) can crushed tomatoes – Adds depth and a slightly tangy sweetness.
• 1 (14.5-ounce) can diced tomatoes, undrained – For texture and bursts of tomato goodness.
• 1/2 cup diced yellow onion – Provides a subtle sweetness and foundation of flavor.
• 2 garlic cloves, minced – Brings a fragrant punch.
• 2 teaspoons Italian seasoning – A blend of herbs like basil, oregano, and thyme to elevate the soup.
• 1/2 teaspoon black pepper – Adds mild heat and balance.
• 16 ounces frozen Italian meatballs – The hearty protein star of the dish.
• 1 (15.5-ounce) can cannellini beans, drained and rinsed – Creamy texture and extra fiber.
• 16 ounces frozen or refrigerated cheese tortellini – Tender, cheesy pasta bites that soak up the broth.
• 1/2 cup heavy cream – Smooths and enriches the soup’s texture.
• Salt – To taste, enhancing all the flavors.
• Chopped fresh parsley (optional) – For a fresh, vibrant garnish.

Gear Up: What to Grab

• Slow cooker – The essential tool for hands-off cooking perfection.
• Cutting board and knife – For dicing onions and mincing garlic.
• Measuring cups and spoons – To get your ingredient amounts just right.
• Can opener – To easily access your canned ingredients.
• Ladle – For serving up that delicious soup.
• Wooden spoon or silicone spatula – For stirring the soup without scratching your slow cooker.

Cooking Slow Cooker Meatball and Tortellini Soup: The Process

Step 1: Prep Your Aromatics

Start by dicing the yellow onion and mincing the garlic cloves. These simple steps build the flavor base for your soup.

Step 2: Combine Ingredients in the Slow Cooker

Pour the beef broth, crushed tomatoes, and diced tomatoes (with their juice) into your slow cooker. Add the diced onion, minced garlic, Italian seasoning, black pepper, and the frozen Italian meatballs. Give everything a gentle stir to distribute the seasoning.

Step 3: Let It Slow Cook

Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. This slow cooking allows the meatballs to absorb the rich broth flavors and become tender.

Step 4: Add Beans and Tortellini

About 30 minutes before serving, stir in the drained cannellini beans and the frozen or refrigerated cheese tortellini. Cover and continue to cook until the tortellini are tender, usually around 20-30 minutes.

Step 5: Finish with Cream and Seasoning

Turn off the slow cooker and stir in the heavy cream. Taste your soup and add salt as needed to balance the flavors. If you like, sprinkle chopped fresh parsley on top for a pop of color and freshness.

Step 6: Serve and Enjoy

Ladle the soup into bowls and serve hot. This hearty soup goes wonderfully with crusty bread or a crisp side salad.

No-Store Runs Needed

• Frozen Italian meatballs are a staple in many freezers, making this recipe perfect for quick prep.
• Canned tomatoes and beans are pantry essentials that keep well and add convenience.
• Cheese tortellini can be found refrigerated or frozen, providing flexibility based on what you have on hand.
• The Italian seasoning blend is a versatile herb mix that enhances countless dishes beyond this soup.
• Beef broth is often stocked in many kitchens for soups and stews, making last-minute soup making easy.

What Not to Do

• Don’t add the tortellini too early; it will become mushy and overcooked if left in the slow cooker for hours.
• Avoid skipping the rinsing step for the cannellini beans to prevent excess sodium or canned flavor overpowering the soup.
• Don’t forget to season with salt at the end—canned ingredients can vary in saltiness, so tasting before serving is key.
• Try not to lift the slow cooker lid too often during cooking, as it lets heat escape and can extend cooking time.

Shelf Life & Storage

This Slow Cooker Meatball and Tortellini Soup stores beautifully in the refrigerator for up to 3 days. Make sure to cool it to room temperature before transferring to airtight containers. When reheating, do so gently on the stovetop or in the microwave to avoid breaking down the tortellini too much.

If you want to freeze leftovers, it’s best to omit the tortellini before freezing, as pasta can get mushy after thawing and reheating. Freeze the soup base and meatballs in freezer-safe containers for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then add fresh tortellini and cook until tender.

Ask the Chef

Can I use homemade meatballs instead of frozen ones?

Absolutely! Homemade meatballs work wonderfully in this soup. Just ensure they’re fully cooked before adding them to the slow cooker to avoid any food safety issues.

What if I don’t have heavy cream on hand? Can I substitute it?

You can substitute the heavy cream with half-and-half or whole milk for a lighter option. Just keep in mind the soup will be a bit less rich and creamy.

Is there a way to make this soup vegetarian?

Yes! Swap the beef broth for vegetable broth and replace the meatballs with your favorite plant-based meatballs or hearty mushrooms for a satisfying vegetarian version.

Can I prepare this soup in advance?

Definitely. You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, just pop it into the slow cooker and cook as directed.

More Recipes You’ll Love

• Italian Zucchini Meatball Soup – A lighter, veggie-packed twist on meatball soup.
• Slow Cooker Turkey Chili – A hearty and spicy chili perfect for chilly nights.
• Lemon Chicken Orzo Soup – Bright and zesty soup with tender chicken and orzo pasta.

Bring It to the Table

This Slow Cooker Meatball and Tortellini Soup is a meal that invites everyone to gather around the table and savor each comforting bite. It pairs beautifully with a fresh green salad or a crusty loaf of bread to soak up every last drop of broth. For an extra touch, sprinkle with grated Parmesan cheese or a drizzle of good quality olive oil. Whether it’s a busy weeknight or a weekend treat, this soup will quickly become your go-to for easy, nourishing dinners.

Slow Cooker Meatball and Tortellini Soup is proof that with just a few simple ingredients and a little patience, you can create a dish that’s both impressive and effortlessly delicious. Enjoy every spoonful!

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