Slow Cooker Meatball and Tortellini Soup is full of meatballs, white beans, and tortellini in a rich and creamy tomato broth. Makes a deliciously easy family meal.

 
It only takes about 10 minutes of prep work and 6 1/2 hours in the slow cooker.
This is a dump and go recipe. No pre-cooking needed and it is super quick and easy to make with frozen meatballs and refrigerated tortellini.
This Tortellini Soup is rich, hearty and full of Italian flavor. And with the shortcuts, you can have it in the slow cooker in no time.
Add a side of garlic bread and a green salad with Creamy Italian Dressing and you have a full Italian-style meal.

 
Slow Cooker Meatball and Tortellini Soup Recipe Tips:

You will need a 6-quart or larger slow cooker for this recipe. This soup is best eaten the day it is cooked. Overtime the tortellini soak up the liquid and it loses it’s soup-like quality and the tortellini get a little mushy.
Instead of using 4 cans of beef broth, you can use 2 cans of chicken broth and two cans of beef broth.
The beans can be left out if you don’t like them, or try adding some fresh spinach instead. It can be added when you add the tortellini.
Really watch the clock after adding the tortellini to the slow cooker. You do not want to overcook them and they will continue to cook after you turn the slow cooker off.
For extra flavor, sprinkle a little Parmesan cheese on top before serving.

More Slow Cooker Soup Recipes To Try:

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