italian meatball tortellini soup

a recipe by
Tammy T
Phoenix, AZ

This is so easy, so Italian and SO good! I made this to go with paninis. Makes a great lunch, brunch or dinner! My picky husband loves it. Crockpot cooking is great, makes my day so much easier. This recipe is wonderful because you don't have to start it early in the morning. Takes only a little over 2 hrs. Note: I have used grated parmesan and shredded but I prefer the shaved in this soup. Best if you use Italian meatballs too. Enjoy!

serves 6
prep time 15 Min
cook time 2 Hr 15 Min
method Slow Cooker Crock Pot

Ingredients For italian meatball tortellini soup

  • 12 oz
    bag frozen italian meatballs, thawed
  • 19 oz
    bag frozen cheese tortellini, thawed
  • 2 can
    10.5 oz each cream of mushroom soup
  • 2 box
    32 oz each chicken broth
  • 1 tsp
    parsley, dried
  • 1 tsp
    oregano, dried
  • 2 clove
    garlic, minced
  • salt and pepper, to taste
  • 1 1/2 c
    baby spinach, fresh
  • shaved parmesan cheese, to taste

How To Make italian meatball tortellini soup

  • 1
    Put the thawed meatballs in a 6 quart crockpot.
  • 2
    In a large bowl, mix the other ingredients except the tortellini, baby spinach and parmesan cheese. Don't forget the salt and pepper. Pour the soup mixture over the meatballs. Cover and cook on high for one hour.
  • 3
    Then add the tortellini, stir well and cook one more hour.
  • 4
    Add the baby spinach, stir and cook another 15 mins or until wilted. ( do not cook this too long or your tortellini will be mushy)
  • 5
    To serve: Add a little shaved parmesan in the bottom of your serving bowls. ladle the soup in the bowls and add a little more shaved parmesan cheese on top. Serve and enjoy