Meatball & Tortellini Soup
Main Dish, Soup • Beef, Pasta, Soup
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.