Crock Pot Meatball and Tortellini Soup

• Produce

  • 1 15.5 oz can Cannellini beans
  • 2 stalks Celery
  • 2 cloves Garlic
  • 1 14.5 oz can Italian diced tomatoes
  • 1 Yellow onion, small

• Canned Goods

  • 1 32 oz container Beef broth

• Pasta & Grains

  • 1 1 pound bag Cheese tortellini, frozen

• Baking & Spices

  • 1/2 tbsp Italian seasoning
  • 1 Salt & pepper

• Dairy

  • 1 Parmesan cheese, grated

• Frozen

  • 1 1 pound bag Italian meatballs, frozen

Found on thecountrycook.net

Description

Directions

• Pour beef broth in slow cooker and add beans (do not drain), 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.
• 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.

Nutrition