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Homemade Slow Cooker Meatball and Tortellini Soup photo

Slow Cooker Meatball and Tortellini Soup

This Slow Cooker Meatball and Tortellini Soup is a warm, hearty meal that cooks itself, combining delicious meatballs and cheesy tortellini in a rich broth!
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cans beef broth 14.5-ounce cans
  • 1 can crushed tomatoes 15-ounce can
  • 1 can diced tomatoes 14.5-ounce can, undrained
  • 1/2 cup diced yellow onion
  • 2 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon black pepper
  • 16 ounces frozen Italian meatballs
  • 1 can cannellini beans 15.5-ounce, drained and rinsed
  • 16 ounces frozen or refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • Salt to taste
  • Chopped fresh parsley optional for garnish

Equipment

  • Slow Cooker
  • Measuring cups and spoons
  • Cutting board and knife
  • Can opener
  • Wooden spoon

Method
 

Instructions
  1. Begin by adding the beef broth, crushed tomatoes, and diced tomatoes (with their juices) to your slow cooker. This forms the flavorful base of your soup.
  2. Next, stir in the diced yellow onion and minced garlic. These ingredients will add depth to the soup, making it aromatic and delicious.
  3. Sprinkle in the Italian seasoning and black pepper. Give everything a good stir to ensure the spices are evenly distributed throughout the broth.
  4. Add the frozen Italian meatballs directly into the slow cooker. No need to thaw them first; they will cook perfectly in the simmering broth.
  5. Incorporate the rinsed cannellini beans into the slow cooker. These beans will add heartiness and protein to your soup.
  6. Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours. This is the magic time when all the flavors meld together beautifully.
  7. About 30 minutes before serving, stir in the frozen or refrigerated cheese tortellini. They’ll cook quickly and absorb the delicious flavors of the soup.
  8. Once the tortellini is cooked, stir in the heavy cream for that rich, creamy texture. Taste and adjust the seasoning with salt as needed.
  9. Serve the soup hot, garnished with chopped fresh parsley if desired. Enjoy it with crusty bread or a side salad for a complete meal.

Notes

  • For a lighter version, use low-sodium beef broth and reduce the heavy cream.
  • Vegetarian? Substitute meatballs with plant-based options and use vegetable broth.
  • Store leftovers in an airtight container for up to 3 days.