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.
Course
Soup
Prep Time15minutes
Cook Time8hours
Servings8people
Ingredients
1tbspolive oil
Small oniondiced
1tspminced garlic
3carrotspeeled and chopped
8ozsliced mushrooms
1tspsalt
Pepper
28ozcan crushed tomatoes
8cupsbeef broth
8ozfrozen chopped spinach
1tspbasil
1tspthyme
16ozfrozen meatballs
8ozfrozen corn
16ozfrozen cheese tortellini
1cuphalf-n-half
Instructions
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.
Cook on LOW for 7 ½ hours.
Add tortellini, corn and half-n-half, cook for an additional 30 minutes until tortellini are al dente.
Stovetop Instructions:
Sauté onions, garlic, carrots, mushrooms, salt and pepper for 5 minutes until onions are translucent. Add tomatoes, broth, spinach, basil, thyme, meatballs and corn.
Simmer 15 minutes on medium-high heat.
Add tortellini and half-n-half, cook 5 minutes more.
Recipe Notes
I make homemade meatballs from the Italian Wedding Soup recipe.