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Meatball and Tortellini Soup SMS by Sheryl Snellings serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Meatball and Tortellini Soup

Ingredients:

1/2 bag

frozen Italian meatballs

1 lb bag

frozen cheese tortellini

1 32oz

container beef broth

1 15.5oz

can cannellini beans

1 14.5oz

can Italian Diced Tomatoes (basil, garlic, oregano)

small yellow onion, finely diced

cloves garlic, minced

stalks celery, finely diced

1/2 tbsp

Italian seasoning

salt

pepper

grated Parmesan cheese

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. 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.

Categories:

Crock Pot Cooking
Main Dishes
Meats
Pasta/Rice/Potatoes
Soups