Slow Cooker Meatball and Tortellini Soup
A comforting slow-cooker soup with Italian meatballs, cheese tortellini, cannellini beans and tomatoes in a beef broth base.
Servings: 8 servings
Ingredients
Ingredients
- 4 14.5-ounce cansbeef broth
- 1 15-ounce cancrushed tomatoes
- 1 14.5-ounce candiced tomatoes, undrained
- 1/2 cupdiced yellow onion
- 2 garlic cloves minced
- 2 teaspoonsItalian seasoning
- 1/2 teaspoonblack pepper
- 16 ouncesfrozen Italian meatballs
- 1 15.5-ounce cancannellini beans, drained and rinsed
- 16 ouncesfrozen or refrigerated cheese tortellini
- 1/2 cupheavy cream
- salt
- Chopped fresh parsley optional
Instructions
Instructions
- Pour 4 (14.5-ounce) cans beef broth, 1 (15-ounce) can crushed tomatoes, 1 (14.5-ounce) can diced tomatoes with their juices, 1/2 cup diced yellow onion, 2 minced garlic cloves, 2 teaspoons Italian seasoning, 1/2 teaspoon black pepper, and 16 ounces frozen Italian meatballs into a 6-quart slow cooker; stir to combine.
- Cover and cook on LOW for 6 hours.
- While the soup cooks, drain and rinse the 1 (15.5-ounce) can cannellini beans.
- After 6 hours, remove the lid, stir in the drained and rinsed cannellini beans, 16 ounces frozen or refrigerated cheese tortellini, and 1/2 cup heavy cream; push the tortellini gently into the liquid so they are mostly submerged.
- Cover and cook on LOW an additional 30 to 40 minutes, until the tortellini are tender and the meatballs are heated through.
- Taste the soup and add salt as needed.
- Serve hot, garnished with chopped fresh parsley if desired.
Equipment
- 6-quart slow cooker
Notes
Notes
If you want this soup spicy, add 1/2 teaspoon of crushed red pepper flakes.
If you want this soup spicy, add 1/2 teaspoon of crushed red pepper flakes.