Meatball and Tortellini Soup (Printer-Friendly)
Savory meatballs and cheese tortellini simmer in a flavorful broth with herbs and vegetables.
# What You’ll Need:
→ Meatballs and Pasta
01 -
1 pound frozen Italian meatballs
02 -
1 pound frozen cheese tortellini
→ Liquids and Canned Ingredients
03 -
32 fl oz beef broth
04 -
15.5 oz can cannellini beans, undrained
05 -
14.5 oz can Italian diced tomatoes with basil, garlic, and oregano, undrained
→ Vegetables and Aromatics
06 -
1 small yellow onion, finely diced
07 -
2-3 cloves garlic, minced
08 -
2 stalks celery, finely diced
→ Seasonings and Toppings
09 -
1/2 tablespoon Italian seasoning
10 -
Salt, to taste (approximately 1 teaspoon)
11 -
Freshly ground black pepper, to taste (approximately 1/2 teaspoon)
12 -
Grated Parmesan cheese, for serving
# Steps to Follow:
01 -
Pour beef broth into a slow cooker of at least 5 quarts capacity. Add cannellini beans with liquid, Italian diced tomatoes with liquid, diced onion, minced garlic, diced celery, Italian seasoning, and frozen meatballs. Stir gently to combine.
02 -
Cover and set the slow cooker to low heat. Cook for 6 to 8 hours until meatballs are thoroughly heated and flavors are melded.
03 -
Thirty to forty-five minutes before serving, add the frozen cheese tortellini to the slow cooker. Stir gently and allow tortellini to cook until tender and heated through.
04 -
Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and garnish each serving with grated Parmesan cheese.
# Helpful Hints:
01 -
Using fresh (not frozen) meatballs or tortellini reduces cooking time by approximately 1.5 hours.
02 -
This dish can be prepared on the stove by simmering in a large pot on low heat for about 1 hour, adding tortellini during the final 20 minutes.
03 -
For larger gatherings, doubling the recipe is recommended; use at least a 6-quart slow cooker.