Back-to-school
We are quickly approaching ‘Back to School’ time in our area. I know many districts around the state have already started school but we are one of those after Labor Day school starters. My mind slowly starts thinking of fall. And all things cool and autumn-like. The smell of apples and cinnamon. The cool breezes that will soon be approaching. We get small tastes of it here in Virginia during September. Then just as we are getting into fall moods, we get smacked with a week of 90 degree temperatures just to mess us it all up entirely. Oh, that Mother Nature, she’s a prankster!
Yay for crock pots
So in celebration of slow cookers and fall meals, I thought I would share a great little soup. There is just something so comforting about soup and this one is so easy to throw together. And if you are still experiencing 100 degree temperatures wherever you are, then making this in a slow cooker won’t heat up your house. Also, this is a fantastic recipe to double up and take to a potluck. Just make sure your slow cooker is at least 6 quarts if you are going to double this recipe.
Ingredients:
1 bag of frozen Italian meatballs
1 bag frozen cheese tortellini
1 (32 oz.) container beef broth
1 can (15.5 oz) cannellini beans
1 can (14.5 oz.) Italian diced tomatoes (with basil, garlic & oregano)
1 small yellow onion, finely diced
2-3 cloves garlic, minced
2 stalks celery, finely diced
½ tbsp. Italian seasoning
salt & pepper, to taste
grated parmesan cheese
Directions:Pour beef broth in 5-quart slow cooker
Pour in beans (do not drain)
pour in diced tomatoes
stir in onion, garlic, celery, Italian seasoning
and finally, stir in frozen meatballs
Cover and set slow cooker on low for 6-8 hours. About 30-45 minutes before you’re ready to eat, add frozen tortellini.
Allow to cook thoroughly. Add salt & pepper to taste (I usually add about a tsp. of table salt and ½ tsp of freshly ground black pepper). Ladle into bowls and top with grated Parmesan cheese.
Enjoy!
Crock Pot Meatball and Tortellini Soup
Print Pin RatePrep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6
Calories: 446kcal
Ingredients
- 1 pound bag of frozen Italian meatballs
- 1 pound bag frozen cheese tortellini
- 1 32 oz container beef Broth
- 1 15.5 oz can cannellini beans
- 1 14.5 oz can Italian diced tomatoes (with basil, garlic & oregano in it)
- 1 small yellow onion finely diced
- 2-3 cloves garlic minced
- 2 stalks celery finely diced
- ½ tbsp Italian seasoning
- salt & pepper to taste
- grated parmesan cheese for topping
Instructions
- Pour beef broth in slow cooker and add beans (do not drain), diced tomatoes (do not drain), onion, garlic, celery, Italian seasoning and frozen meatballs.
- Set slow cooker on low for 6-8 hours.
- About 30-45 minutes before you’re ready to eat, add frozen tortellini.
- Allow to cook thoroughly.
- Add salt & pepper to taste (I usually add about a tsp. of table salt and ½ tsp of freshly ground black pepper).
- Ladle into bowls and top with grated Parmesan cheese.
Nutrition
Calories: 446kcal | Carbohydrates: 35g | Protein: 24g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 382mg | Potassium: 278mg | Fiber: 3g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 2.6mg | Calcium: 136mg | Iron: 2.8mg
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Can I cook the Tortellini Meatball Soup on high.? If so for how long? It sounds like something my whole family will eat. But Im a last min. cooker. even with the slow cooker
You sure can. It’s all cooked through – you are just basically warming it up. So about 2-3 hours on high should work 🙂
I just made this for the first time, cooked on high 3 hours, then added tortellini. Only thing I did different was used chicken broth. This is a simple meal and delicious
I made this today exactly as the recipe is written. It was excellent!! It was so easy to make and my husband and son agreed that this is a “make again” recipe!! Love reading through your recipes and can’t wait to try more!
Has anyone tried making this in an electric pressure cooker or InstantPot? Would love to know what you set the time to!
Excellent recipe my family loved this soup . It was even better tasting the next day. The only thing I did differently was I made my meatballs homemade! This made a world.pof difference in adding additional flavor to the soup. I also added a little frozen spinach the last hour and half of cooking.
did you cook the meatballs for the full 8 hours? Or precook them?
Did you add the spinach in frozen? I also bought frozen spinach to put in but am afraid if I put it in frozen it will water down the broth ??
You show a two pound bag of meatballs and then say to add a 1 pound bag. Which is it? Made this twice now, the family loved it, much better with homemade Italian meatballs though. This recipe is a keeper!!!
Can you make this as a freezer meal? If so, how would you do that?
One of my favorite recipes on this site! It’s hard to stop eating it, so yummy. I always make it just as written and it’s always a hit.
Thank you so very much Leeny! I really appreciate you coming back and taking the time to review!
Question———Can I make this recipe using Jimmy Dean Sausage Crumbles instead of the meatballs