Meatball and Tortellini Soup

This easy Crock Pot Meatball and Tortellini Soup combines the convenience of premade meatballs and cheese tortellini into a warm and hearty slow cooker meal. It’s perfect for busy days when you want something comforting without fussing over the stove. The ingredients meld together over hours, creating a rich, flavorful broth that feels like a hug in a bowl.

Last time I made this recipe, I was swamped with work but still managed to get dinner on the table with zero stress. Now it’s a go to when I want a satisfying meal waiting for me.

Ingredients

• Frozen Italian meatballs: One pound bag of frozen Italian meatballs for convenient protein and hearty flavor choose well seasoned brands for best taste
• Cheese tortellini: One pound bag of frozen cheese tortellini that adds a comforting, cheesy bite fresh if possible but frozen works great for slow cooking
• Beef broth: Thirty two ounce container of beef broth forms the savory liquid base pick a low sodium variety to better control seasoning
• Cannellini beans: Fifteen and a half ounce can of cannellini beans bring fiber and creaminess without overwhelming the soup
• Italian diced tomatoes: Fourteen and a half ounce can of Italian diced tomatoes that come with basil, garlic, and oregano to enhance the aromatic profile
• Yellow onion: One small yellow onion finely diced to infuse sweetness and depth
• Garlic: Two to three cloves garlic minced to boost the savory notes fresh garlic is always best here
• Celery: Two stalks celery finely diced for mild herbal crunch and texture contrast
• Italian seasoning: Half a tablespoon of Italian seasoning is the blend of herbs that ties all ingredients beautifully
• Salt and pepper: Salt and pepper to taste start light and adjust near the end
• Grated Parmesan cheese: Grated Parmesan cheese for serving adding a nutty, salty finish that brightens the soup

Instructions

Sauté the Aromatics:

Begin by finely dicing your onion and celery and mincing the garlic. Although this recipe is slow cooker based, giving the aromatics a quick sauté in a pan with a little oil until softened can deepen the flavor. This step is optional but recommended if you have time.

Combine Ingredients in Slow Cooker:

In a 5 quart or larger slow cooker, pour in the beef broth followed by the cannellini beans without draining to retain extra flavor and nutrients. Add the Italian diced tomatoes also undrained for an herby richness. Toss in the diced onion, minced garlic, and celery pieces. Sprinkle the Italian seasoning over everything and gently stir. Drop in the frozen Italian meatballs, distributing them evenly to ensure they cook through well.

Set and Slow Cook:

Cover the slow cooker and set it to low heat for six to eight hours. This slow cooking will let all the flavors meld and the meatballs soften into the broth without losing their texture.

Add Tortellini Late in Cooking:

About thirty to forty five minutes before serving time, add the frozen cheese tortellini directly into the slow cooker and stir gently. Allow them to cook thoroughly until tender but still holding their shape without turning mushy.

Season to Taste and Serve:

Taste your soup and add salt and freshly ground black pepper as needed. I usually go with about a teaspoon of table salt and half a teaspoon of black pepper but adjust based on your preferences and broth choice. Ladle the finished soup into bowls and finish each serving with a generous sprinkle of grated Parmesan cheese.

One of my favorite things about this soup is how the Parmesan topping melts into the hot broth and enriches every spoonful. I recall making this on a rainy weekend when friends were over. Everyone loved the ease of the slow cooker, and it felt so cozy watching the soup bubble gently while we chatted.

Storage Tips

Store leftovers in airtight containers and refrigerate for up to four days. Reheat gently on the stove or in the microwave until heated through. To freeze, portion the soup without the cheese and place in freezer safe containers or bags for up to three months. Add fresh Parmesan when reheating.

Ingredient Substitutions

If you prefer swap Italian meatballs for chicken or turkey versions for a leaner option. You can exchange the cannellini beans with great northern or navy beans depending on what you have on hand. Use vegetable broth instead of beef broth to make the soup lighter or vegetarian friendly if you omit meatballs altogether.

Serving Suggestions

Serve this soup with crusty Italian bread or garlic knots to soak up the rich broth. A simple side salad with vinaigrette pairs well to balance the hearty meal. Top with a sprinkle of fresh herbs like parsley or basil for added brightness and color.

This slow cooker meatball and tortellini soup is an easy comforting dinner perfect for busy weeknights. Serve with crusty bread and a sprinkle of Parmesan.

Common Recipe Questions

→ Can I use fresh meatballs instead of frozen?

Yes, fresh meatballs can be used and will reduce the cooking time by about an hour and a half.

→ Is it possible to cook this on the stovetop?

Absolutely, simmer the ingredients in a large pot on low for about an hour or until meatballs are heated through, adding tortellini in the last 20 minutes.

→ What variations of meatballs can I use?

Chicken or turkey meatballs work well as alternatives, or you can omit meatballs for a vegetarian option if desired.

→ When should I add the tortellini during cooking?

Add frozen tortellini about 30 to 45 minutes before serving to ensure it cooks thoroughly without becoming mushy.

→ What toppings enhance the flavor of this dish?

Grated Parmesan cheese sprinkled on top adds a rich, savory finish to each bowl.