I stole this recipe for Meatball Tortellini Soup from Busybliss.com. This easy to make soup is perfect for the colder weather coming soon. Onions, garlic, carrots and mushrooms are sautéed in olive oil. Then the vegetables are added to a slow cooker with canned tomatoes, beef broth, spinach, meatballs and seasonings. After cooking for several hours frozen tortellini, corn and half-n-half are added in for an additional 30 minutes. This soup tastes even better then next day as leftovers (or whatever you call them).
The original recipe calls for 16 oz frozen meatballs. I make homemade meatballs from the Italian Wedding Soup recipe.
If making fresh meatballs, you only need to brown them, they will finish cooking in the slow cooker.
Next prep the vegetables, you will need 1 small diced onion, 1 tsp minced garlic, 3 peeled and chopped carrots and 8 oz diced mushrooms.
Then sauté the vegetables in 1 tbsp olive oil in a skillet (I use the same one I browned the meatballs in). Next, transfer the vegetables to a sprayed slow cooker.
Add 1 tsp salt, pepper, 28 oz can crushed tomatoes, 8 cups beef broth, 1 tsp basil and 1 tsp thyme to the vegetables.
Stir everything together and add the meatballs and 8 oz frozen chopped spinach that has been thawed and drained well.
Cover and cook on LOW for 7 ½ hours. Finally, add 8 oz frozen corn, 16 oz frozen cheese tortellini and 1 cup half-n-half. Cook for an additional 30 minutes until tortellini are al dente.
Serve with some grated cheese and enjoy!
If you liked this recipe for Meatball Tortellini Soup you can try other meatball soups like Italian Wedding Soup, Meatball Tortilla Soup or non-meatballs soups like Beef Noodle Main Dish Soup or Crock Pot Chicken Gnocchi Soup.
Meatball Tortellini Soup
Ingredients
- 1 tbsp olive oil
- Small onion diced
- 1 tsp minced garlic
- 3 carrots peeled and chopped
- 8 oz sliced mushrooms
- 1 tsp salt
- Pepper
- 28 oz can crushed tomatoes
- 8 cups beef broth
- 8 oz frozen chopped spinach
- 1 tsp basil
- 1 tsp thyme
- 16 oz frozen meatballs
- 8 oz frozen corn
- 16 oz frozen cheese tortellini
- 1 cup half-n-half
Instructions
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Sauté onion, garlic, carrots and mushrooms in olive oil for 5 minutes. Add to sprayed slow cooker with salt, pepper, tomatoes, broth, spinach, basil, thyme and meatballs to the slow cooker.
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Cook on LOW for 7 ½ hours.
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Add tortellini, corn and half-n-half, cook for an additional 30 minutes until tortellini are al dente.
Stovetop Instructions:
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Sauté onions, garlic, carrots, mushrooms, salt and pepper for 5 minutes until onions are translucent. Add tomatoes, broth, spinach, basil, thyme, meatballs and corn.
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Simmer 15 minutes on medium-high heat.
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Add tortellini and half-n-half, cook 5 minutes more.
Recipe Notes
I make homemade meatballs from the Italian Wedding Soup recipe.