Meatball and Tortellini Soup SMS
by Sheryl Snellings
serves: 4
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Meatball and Tortellini Soup |
| Ingredients: |
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1/2 bag |
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frozen Italian meatballs |
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1 lb bag |
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frozen cheese tortellini |
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1 32oz |
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container beef broth |
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1 15.5oz |
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can cannellini beans |
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1 14.5oz |
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can Italian Diced Tomatoes (basil, garlic, oregano) |
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1 |
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small yellow onion, finely diced |
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3 |
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cloves garlic, minced |
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2 |
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stalks celery, finely diced |
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1/2 tbsp |
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Italian seasoning |
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salt |
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pepper |
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grated Parmesan cheese |
| Directions: |
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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. Allow to cook thoroughly. Add salt & pepper to taste (I usually add about a tsp of table salt and 1/2 tsp freshly ground black pepper). Ladle into bowls and top with grated Parmesan cheese.
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