Slow Cooker Meatball and Tortellini Soup recipe from The Country Cook
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5 from 28 votes

Crock Pot Meatball and Tortellini Soup

Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 446kcal
Author: Brandie @ The Country Cook

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