Crock Pot Meatball Tortellini

This Crock Pot Meatball and Tortellini Soup is the ultimate comforting meal that’s incredibly easy to prepare. Using premade frozen Italian meatballs and cheese tortellini makes this soup a handsoff hearty dinner that fills the house with cozy flavors as it simmers all day. Whether you’re busy with work or just want a nofuss meal waiting at the end of the day this recipe has you covered.

I first tried this soup on a chilly fall day when I didn’t feel like cooking much. It was so easy to throw everything in the crock pot and by dinner the tender meatballs and soft tortellini melded beautifully with the rich broth. Now it’s one of my goto comfort meals especially when I want something warm and filling without much cleanup.

Ingredients

• Frozen Italian meatballs: One pound bag for convenience and rich savory flavor frozen is best for maintaining their shape and texture during cooking
• Frozen cheese tortellini: One pound bag for creamy cheesy pockets that add great texture feel free to use fresh tortellini but watch the cooking time carefully
• Beef broth: Thirtytwo ounces container for a deep hearty base opt for low sodium if you want more control over saltiness
• Cannellini beans: Fifteen and a half ounces can adds creaminess and fiber do not drain to keep the bean liquid richness in the soup
• Italian diced tomatoes: Fourteen and a half ounces can with basil garlic and oregano which brings brightness and herbaceous notes choose good quality tomatoes for better flavor
• Yellow onion: One small finely diced to create a sweet aromatic background
• Garlic: Two to three cloves minced for a punch of savory depth
• Celery: Two stalks finely diced adding a subtle crunch and freshness
• Italian seasoning: Half a tablespoon blends fragrant herbs like basil oregano and thyme to round out the taste
• Salt and pepper: To taste freshly ground black pepper is preferred for maximum flavor
• Grated Parmesan cheese: For topping which adds a salty finishing touch and a bit of umami

Instructions

Sauté the Aromatics if desired:

Although not necessary many prefer to quickly sauté the onion garlic and celery in a bit of olive oil on the stove to enhance their flavors before adding to the slow cooker. This step builds a deeper flavor base.

Combine Ingredients in Slow Cooker:

Place beef broth into a fivequart or larger slow cooker. Add the cannellini beans with their liquid diced tomatoes with juice diced onion minced garlic finely diced celery Italian seasoning and frozen meatballs. Stir gently to combine.

Set Temperature and Cook:

Cover the slow cooker and set it to low for six to eight hours allowing flavors to merge and meatballs to cook through slowly so they become tender and flavorful.

Add Tortellini toward the End:

About 30 to 45 minutes before you plan to eat add the frozen cheese tortellini to the slow cooker. Stir carefully and cover again so the tortellini cooks fully without becoming mushy.

Season and Finish:

Taste the soup and add salt and freshly ground black pepper to your liking. I usually add about one teaspoon of table salt and a half teaspoon of black pepper but adjust to your preference.

Serve:

Ladle the soup into bowls and generously sprinkle grated Parmesan cheese over the top while still hot to melt into the broth slightly. Serve immediately for the best experience.

I love the cannellini beans in this soup because they add a creamy texture that complements the tender meatballs perfectly. One winter evening my family gathered around the table after a busy day and this soup brought instant warmth and smiles. It’s a simple dish that feels special every time.

Storage Tips

Store leftover soup in airtight containers in the refrigerator for up to four days. When reheating add a splash of broth or water to loosen the tortellini if it thickened. Avoid reheating more than once for best quality.

Ingredient Substitutions

Chicken or turkey meatballs work beautifully and will lighten the dish you can also use spicy meatballs if you want a kick. Fresh tortellini can replace frozen but reduce cooking time to about 15 minutes to prevent overcooking. Cannellini beans may be swapped with white kidney beans or great northern beans if preferred.

Serving Suggestions

Serve this soup with crusty bread or garlic bread to soak up the flavorful broth. A light green salad brightened with lemon vinaigrette pairs nicely to balance the comforting richness of the soup.

This easy slow cooker soup is perfect for busy nights and freezes well for future meals. It delivers big comforting flavor with minimal effort.

Common Questions About Recipes

→ Can I use fresh meatballs instead of frozen?

Yes, fresh meatballs can be used. Cooking time should be reduced by about 1.5 hours as they cook faster.

→ How do I know when to add tortellini?

Add frozen tortellini 30-45 minutes before serving to ensure they cook thoroughly without becoming mushy.

→ Is it possible to prepare this on the stovetop?

Yes, simmer all ingredients in a large pot on low heat for about an hour, adding tortellini in the last 20 minutes.

→ Can I substitute beef broth with another type?

Chicken broth or vegetable broth can be substituted for a lighter flavor without compromising the soup's richness.

→ What toppings work well with this soup?

Freshly grated Parmesan cheese adds a savory finish, and chopped fresh herbs like parsley or basil brighten the dish.