Hearty Meatball Tortellini Soup

This easy Crock Pot Meatball and Tortellini Soup makes a comforting and filling meal with very little effort. Combining frozen Italian meatballs and cheese tortellini with savory broth and vegetables, it’s perfect for busy days when you want something warm and satisfying without spending hours in the kitchen. This recipe is great for slow cooking convenience and comes together with pantry staples.

I first made this during a chilly day when I was craving comfort food without fuss. Now it’s a family favorite that gets requested whenever we want a cozy meal that feels homemade but is super easy to prepare.

Ingredients

• Frozen Italian meatballs: saves prep time and adds hearty protein look for highquality allbeef or turkey for best flavor
• Frozen cheese tortellini: soft and cheesy it rounds out the soup with textures that everyone loves
• Beef broth: provides a rich and savory base choose low sodium if you want to control salt levels
• Cannellini beans: add creaminess and fiber plus a gentle Earthy taste no need to drain the can to preserve flavor
• Italian diced tomatoes with basil, garlic and oregano: these bring in authentic Italian seasoning and brightness
• Yellow onion: finely diced for sweetness and depth of flavor fresh and firm onions work best
• Garlic cloves: minced to infuse the broth with savory aromatic notes fresh garlic is key
• Celery stalks: chopped to add subtle crunch and freshness select crisp celery for the best texture
• Italian seasoning: this blend is critical to give the soup its classic Italian taste use a quality mix or make your own
• Salt and Pepper: for adjusting seasoning to taste during and after cooking
• Grated Parmesan cheese: served on top it adds richness and a salty bite that elevates the soup

Instructions

Sauté the Aromatics:

Although the recipe does not call for sautéing, taking a few minutes to cook the onion, garlic, and celery in a bit of olive oil over medium heat until soft and fragrant will deepen the soup’s flavor before slow cooking.

Combine Ingredients in Slow Cooker:

Pour the beef broth into a 5quart or larger slow cooker. Add the cannellini beans with their liquid, Italian diced tomatoes with their juice, finely diced onion, minced garlic, chopped celery, Italian seasoning, and frozen meatballs. Stir everything gently to combine all the ingredients well.

Slow Cook the Soup:

Cover the slow cooker with its lid. Set it on low heat and allow the soup to cook for 6 to 8 hours. During this time, the flavors meld together, the meatballs become tender, and the vegetables soften perfectly.

Add the Tortellini:

About 30 to 45 minutes before you are ready to serve, add the frozen cheese tortellini to the slow cooker. Stir gently to distribute the tortellini evenly in the soup. Let it cook uncovered or partially covered until the tortellini are tender and fully heated through.

Season to Taste:

Once the tortellini have cooked, taste the soup and add salt and freshly ground black pepper as desired. I usually use about a teaspoon of salt and half a teaspoon of pepper, but adjust according to your preference.

Serve with Parmesan:

Ladle the hot soup into bowls and generously sprinkle grated Parmesan cheese on top. The cheese melts slightly into the broth, giving each spoonful extra richness and flavor.

My favorite ingredient in this soup is the Italian diced tomatoes with basil, garlic, and oregano. They deliver the perfect herb infused tomato flavor without any extra step on your part. This soup brings back memories of cozy family dinners where everyone gathered around the table enjoying the warm broth and cheesy tortellini on cold nights.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. When reheating, add a splash of broth or water to loosen the soup and prevent the tortellini from sticking together. Avoid freezing if you prefer the tortellini texture to remain soft however the soup without tortellini freezes very well.

Ingredient Substitutions

You can swap the beef broth for chicken or vegetable broth for a lighter or vegetarian friendly version. Use turkey or chicken meatballs if you prefer leaner protein. If you cannot find cannellini beans, white kidney or great northern beans offer a similar texture and flavor. Fresh tortellini may be used but reduce the cook time after adding as they cook faster than frozen.

Serving Suggestions

Serve this hearty soup with crusty bread or garlic knots for dipping. A crisp green salad complements the richness of the broth and cheese. Finish with an extra sprinkle of Parmesan and crushed red pepper flakes for mild heat if desired.

This slow cooker meatball and tortellini soup is an easy, comforting weeknight meal that comes together with minimal effort. It reheats well and is perfect for feeding a crowd.

FAQs About This Recipe

→ Can fresh meatballs be used instead of frozen?

Yes, fresh meatballs can be substituted. Reduce the slow cooking time by about 1.5 hours to prevent overcooking since fresh meat cooks faster.

→ Is it necessary to use a slow cooker for this dish?

No, you can prepare this soup on the stovetop using a large pot, simmering on low for about an hour, adding meatballs first, then tortellini near the end.

→ What type of tortellini works best?

Cheese-filled tortellini is recommended for a creamy texture, but any fresh or frozen tortellini will work well in this soup.

→ Can I substitute the beef broth?

Yes, vegetable or chicken broth can be used as alternatives depending on your preference or dietary needs.

→ How can I adjust seasoning to taste?

Salt and freshly ground black pepper are added at the end to suit your palate. You can also increase Italian seasoning for more herbal notes.

→ Is this dish freezer friendly?

It can be frozen without the tortellini to maintain texture. Add fresh or frozen tortellini when reheating to avoid mushiness.