Crock Pot Meatball Tortellini (Printer-Friendly Version)
A warm slow cooker soup with meatballs, cheese tortellini, and savory Italian seasoned broth.
# Ingredients Needed:
→ Meatballs
01 -
1 pound frozen Italian meatballs
→ Pasta
02 -
1 pound frozen cheese tortellini
→ Broth and Beans
03 -
32 fluid ounces beef broth
04 -
15.5 ounces canned cannellini beans, undrained
→ Vegetables
05 -
14.5 ounces canned Italian diced tomatoes with basil, garlic, and oregano, undrained
06 -
1 small yellow onion, finely diced
07 -
2 to 3 cloves garlic, minced
08 -
2 stalks celery, finely diced
→ Seasonings
09 -
½ tablespoon Italian seasoning
10 -
Salt, approximately 1 teaspoon, to taste
11 -
Freshly ground black pepper, approximately ½ teaspoon, to taste
→ Garnish
12 -
Grated Parmesan cheese, for topping
# Step-by-Step Directions:
01 -
In a slow cooker of at least 5-quart capacity, pour in the beef broth. Add the undrained cannellini beans, undrained Italian diced tomatoes, diced onion, minced garlic, diced celery, Italian seasoning, and frozen Italian meatballs. Stir gently to combine.
02 -
Cover and cook on low heat for 6 to 8 hours, allowing flavors to meld and meatballs to heat through fully.
03 -
About 30 to 45 minutes before serving, add the frozen cheese tortellini to the slow cooker. Stir to incorporate and cook until the tortellini are tender.
04 -
Season with salt and freshly ground black pepper according to taste. Ladle soup into bowls and garnish each serving with a generous sprinkle of grated Parmesan cheese.
# Helpful Hints:
01 -
Using fresh instead of frozen meatballs and tortellini reduces the cooking time by approximately 1.5 hours.
02 -
This soup can alternatively be prepared on the stovetop by simmering all ingredients in a large pot on low heat for about 1 hour, adding tortellini in the last 20 minutes.
03 -
To double the quantity for large gatherings, ensure the slow cooker has at least a 6-quart capacity.