Crockpot Meatball Soup with Tortellini
This Crockpot Meatball Soup with Tortellini is the perfect dinner for a cold night. Using frozen meatballs and pantry staples makes it quick and easy.
Ingredients
Scale
- 3 cloves garlic, minced
- 1 cup diced onion
- 1 red bell pepper, diced
- 1–2 cups diced carrots
- 1 (15 oz) can great northern beans, drained and rinsed
- 1 (15 oz can diced tomatoes, drained
- 14 oz crushed tomatoes
- 1– 2 quarts beef broth **
- 1 pound frozen meatballs (small or mini-sized)
- 1 tsp salt
- 2 tsp Italian seasoning
- 8 oz fresh baby spinach
- 2 Tbsp fresh parsley
- parmesan cheese to garnish
- 12 oz tortellini (or your favorite pasta)
Instructions
- Combine garlic, onion, peppers, carrots, beans, diced and crushed tomatoes, 1 quart beef broth, meatballs, salt and Italian season in a slow cooker and cook on low for 6-8 hours.
- Option 1: Cook tortellini separately and portion into bowls. Then serve soup over tortellini
- Option 2: Add tortellini for last 30 minutes in the slow cooker. (Tortellini may absorb some of the broth when stored so I advise cooking separately if you’re planning to have leftovers)
- Stir in baby spinach and fresh parsley 5 min before serving to allow spinach to wilt. Add extra beef broth if you want your soup more liquidy! Garnish with parmesan and serve.
Notes
**Depending how you like your soup, you may want to add 2-4 more cups of beef broth. I prefer a little less broth so I start with 1 quart and add more if needed.
