crock pot meatball and tortellini soup

Name: Crock Pot Meatball and Tortellini Soup
Prep time: 10 min
Cook time: 8 h
Ingredients: 1/2 - bag of frozen italian meatballs (1 pound); 1 - bag (1 pound) frozen cheese tortellini; 32 ounce(s) beef broth; 1 can(s) cannellini beans(15.5 oz); 1 can(s) italian diced tomatoes (has basil, garlic & oregano in it) (14.5 oz.); 1 - small yellow onion, finely diced; 2-3 - cloves garlic, minced; 2 - stalks celery, finely diced; 1/2 tablespoon(s) italian seasoning; - salt & pepper, to taste; - grated parmesan cheese

(3 RATINGS)

54 Pinches

Cora DeVries

Lake Elsinore, CA

Updated on Oct 21, 2011

Yumm!!

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prep time 10 Min

cook time 8 Hr

method ---

yield

Ingredients

1/2 - bag of frozen italian meatballs (1 pound)
1 - bag (1 pound) frozen cheese tortellini
32 ounces beef broth
1 can cannellini beans(15.5 oz)
1 can italian diced tomatoes (has basil, garlic & oregano in it) (14.5 oz.)
1 - small yellow onion, finely diced
2-3 - cloves garlic, minced
2 - stalks celery, finely diced
1/2 tablespoon italian seasoning
- salt & pepper, to taste
- grated parmesan cheese

How To Make crock pot meatball and tortellini soup

Step 1

Directions: Pour beef broth in slow cooker and add beans (do not drain), diced tomatoes (do not drain), onion, garlic, celery, Italian seasoning and frozen meatballs. Set slow cooker on low for 6-8 hours. About 30-45 minutes before you’re ready to eat, add frozen tortellini (or pasta). Allow to cook thoroughly. Add salt & pepper to taste (I usually add about a tsp. of table salt and ½ tsp of freshly ground black pepper). Ladle into bowls and top with grated Parmesan cheese.
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