Slow Cooker Meatball and Tortellini Soup
This Slow Cooker Meatball and Tortellini Soup is cozy, hearty, and easy! Tender meatballs, cheesy tortellini, and rich broth make it a perfect family favorite.
Servings: 6 servings
Ingredients
- 4 cans beef broth 14.5-ounce each
- 1 can crushed tomatoes 15-ounce
- 1 can diced tomatoes 14.5-ounce, undrained
- 1/2 cup yellow onion diced
- 2 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon black pepper
- 16 ounces frozen Italian meatballs
- 1 can cannellini beans 15.5-ounce, drained and rinsed
- 16 ounces cheese tortellini frozen or refrigerated
- 1/2 cup heavy cream
- Salt to taste
- Chopped fresh parsley optional, for garnish
Instructions
- Dice the yellow onion and mince the garlic cloves to prep your aromatics.
- Pour beef broth, crushed tomatoes, and diced tomatoes with juice into the slow cooker. Add diced onion, minced garlic, Italian seasoning, black pepper, and frozen Italian meatballs. Stir gently to combine.
- Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours until meatballs are tender.
- About 30 minutes before serving, stir in the drained cannellini beans and the frozen or refrigerated cheese tortellini. Cover and cook until tortellini are tender, about 20-30 minutes.
- Turn off the slow cooker and stir in the heavy cream. Taste and add salt as needed. Garnish with chopped fresh parsley if desired.
- Ladle the soup into bowls and serve hot, optionally with crusty bread or a side salad.
Equipment
- Slow Cooker
- Cutting board and knife
- Measuring Cups and Spoons
- Can opener
- Ladle
- Wooden spoon or silicone spatula
Notes
- Do not add tortellini too early to avoid mushy pasta.
- Rinse the cannellini beans to reduce excess sodium and canned flavor.
- Season with salt at the end since canned ingredients vary in saltiness.
- Slow cooker lid should not be lifted often to maintain cooking temperature.
- Store soup refrigerated up to 3 days; freeze soup base without tortellini for up to 3 months.