Dust off your slow cooker!  Because this slow cooker tortellini meatball soup is so easy and even more delicious!  Meaty and cheesy, this soup is perfect for an easy dinner and will freeze easily.
1 pound of frozen Italian meatballs
1 pound of frozen cheese tortellini
32 oz beef broth
1 can Cannellini Beans
1 can diced tomatoes
1 small onion, chopped
2-3 teaspoons minced garlic
2 stalks celery, chopped
1/2 tsp. Italian seasoning
salt & pepper to taste
Pour the beef stock in the slow cooker.
Add the Italian meatballs, beans, diced tomatoes, onion, garlic and Italian seasonings to your slow cooker.  Set the slow cooker to high for 3 hours and then turn down to low for approximately 3 1/2 hours.  (If you will be gone all day, just set the slow cooker to low for 8 hours)
About 30 minutes prior to eating, add the frozen tortellini, salt and pepper.  Allow to cook thoroughly, absorbing the flavors of the soup in the slow cooker.
If you would like to freeze, allow soup to cool completely before freezing.
Don’t forget your slow cooker liners to make clean up a breeze!
Don’t forget to pin!
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