Ingredients

• 1 bag of frozen Italian meatballs (about 25 meatballs)
• 1 bag (1 pound-ish) frozen cheese tortellini
• Beef broth (48 oz.)
• 1 can Mushroom Stems & Pieces (or chopped fresh mushrooms of your choice)
• 1 can (14.5 oz.) Italian diced tomatoes (has basil, garlic & oregano in it) - In place of this, I use Rotel. I use the Hot Rotel, but if you don't like spicy, just use original and add another teaspoon of Italian Seasoning to it.
• 1 small yellow onion, finely diced
• 3 Tsp Minced Garlic
• 2 stalks celery, finely diced
• ½ tbsp. Italian seasoning
• salt & pepper, to taste
• grated Parmesan cheese

Directions

• Pour beef broth in slow cooker and add mushrooms (drained), 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 (or pasta). 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.

Photos