Meatball and Tortellini Soup (Printer-Friendly)
A warming slow cooker soup with Italian meatballs, cheese tortellini, beans, and tomatoes in flavorful broth.
# What You’ll Need:
→ Meat and Pasta
01 -
1 pound frozen Italian meatballs
02 -
1 pound frozen cheese tortellini
→ Liquids
03 -
32 fluid ounces beef broth
→ Canned Goods
04 -
15.5 ounces canned cannellini beans, undrained
05 -
14.5 ounces canned Italian diced tomatoes with basil, garlic, and oregano, undrained
→ Vegetables and Aromatics
06 -
1 small yellow onion, finely diced
07 -
2 to 3 cloves garlic, minced
08 -
2 celery stalks, finely diced
→ Seasonings
09 -
0.5 tablespoon Italian seasoning
10 -
Salt, to taste (approximately 1 teaspoon)
11 -
Freshly ground black pepper, to taste (approximately 0.5 teaspoon)
→ Garnish
12 -
Grated Parmesan cheese, for topping
# Steps to Make This:
01 -
In a slow cooker of at least 5 quarts capacity, combine beef broth, cannellini beans with their liquid, Italian diced tomatoes with their liquid, diced onion, minced garlic, diced celery, Italian seasoning, and frozen Italian meatballs. Stir gently to combine.
02 -
Cover and cook the mixture on the low setting for 6 to 8 hours, allowing the flavors to meld and meatballs to heat through thoroughly.
03 -
Approximately 30 to 45 minutes before serving, add the frozen cheese tortellini to the slow cooker. Continue cooking until tortellini are tender and fully heated.
04 -
Season the soup with salt and freshly ground black pepper to taste, ladle into bowls, and garnish liberally with grated Parmesan cheese.
# Additional Notes:
01 -
Using fresh meatballs or tortellini will reduce cooking time by about 90 minutes. This dish can also be prepared on the stovetop by simmering in a large pot for about 1 hour, adding tortellini for the last 20 minutes.