Crockpot Meatball & Tortillini Soup

By deb49

Ingredients

• 1/2 bag of frozen Italian Meatballs (1 pound)
• 1 bag (1 pound) frozen cheese tortellini
• 1 container Beef Broth (32 oz.)
• 1 can (15.5 oz) Cannellini Beans
• 1 can (14.5 oz.) Italian Diced Tomatoes (has basil, garlic & oregano in it)
• 1 small yellow onion, finely diced
• 2-3 cloves garlic, minced
• 2 stalks celery, finely diced
• 1/2 tbsp. Italian Seasoning
• Salt & Pepper, to taste
• Grated Parmesan Cheese

Details

Adapted from countrycook.com

Preparation

Step 1

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 ½ tsp of freshly ground black pepper).

Ladle into bowls and top with grated Parmesan cheese.