Crock Pot Meatball and Tortellini Soup
This easy Crock Pot Meatball and Tortellini Soup is an all-in-one slow cooker meal that is made with pre-made meatballs and cheese tortellini!
A WARM AND HEARTY SOUP
There is just something so comforting about soup and this one is so easy to throw together. And if you are experiencing hot 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.
TIPS FOR MAKING THIS SOUP:
- Feel free to use chicken or turkey meatballs in this recipe or leave them out altogether.
- If the tortellini or meatballs you purchase are fresh and not frozen, you can cut down on the cook time for this by at least and hour and a half.
- This can be made on the stovetop as well. Just use a large pot and simmer on low for about an hour or until meatballs are warmed all the way through. Add your tortellini in around the last 20 minutes of cooking.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- Italian meatballs
- cheese tortellini
- beef broth
- cannellini beans
- Italian diced tomatoes (with basil, garlic & oregano)
- onion
- garlic
- celery
- Italian seasoning
- salt and pepper
- grated Parmesan cheese
HOW TO MAKE SLOW cOOKER MEATBALL TORTELLINI SOUP:
In a 5-quart or larger slow cooker, pour beef broth, beans (do not drain), diced tomatoes, onion, garlic, celery, Italian seasoning and frozen meatballs – then stir.
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.
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Crock Pot Meatball and Tortellini Soup
Ingredients
- 1 pound bag of frozen Italian meatballs
- 1 pound bag frozen cheese tortellini
- 32 ounce container beef Broth
- 15.5 ounce can cannellini beans
- 14.5 ounce 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 Tablespoon Italian seasoning
- salt and 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.
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: August 2011
Updated & republished: May 2020
Is it possible to use chicken broth rather than beef broth?
Of course if that is what you prefer! 🙂
I added kale and red pepper flakes (and used frozen onions) – this recipe was SO easy and yummy!
This recipe is so wonderful in every way. Quick, easy, affordable and best of all delicious. Every single person who I served it to including teens, company and my husband all loved it and got seconds. I’ve been making it for years now and this is a staple in our home along with so many of Brandie’s recipes. Once again, thank you for feeding us so well.
My husband and I love this soup. So easy, just dump and cook for the most part. Thank you.
Question———Can I make this recipe using Jimmy Dean Sausage Crumbles instead of the meatballs
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!
Can you make this as a freezer meal? If so, how would you do that?
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!!!
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 ??
Has anyone tried making this in an electric pressure cooker or InstantPot? Would love to know what you set the time to!
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!
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