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Meatball Tortellini Soup

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 Time 15 minutes
Cook Time 8 hours
Servings 8 people

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

  1. 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.
  2. Cook on LOW for 7 ½ hours.
  3. Add tortellini, corn and half-n-half, cook for an additional 30 minutes until tortellini are al dente.

Stovetop Instructions:

  1. Sauté onions, garlic, carrots, mushrooms, salt and pepper for 5 minutes until onions are translucent. Add tomatoes, broth, spinach, basil, thyme, meatballs and corn.
  2. Simmer 15 minutes on medium-high heat.
  3. Add tortellini and half-n-half, cook 5 minutes more.

Recipe Notes

I make homemade meatballs from the Italian Wedding Soup recipe.