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Crockpot Turkey Meatball & Tortellini Soup

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Ingredients Method Notes

Ingredients
  

  • 1 pound bag of frozen turkey meatballs I used Target's Market Pantry brand
  • 1 pound bag frozen cheese tortellini
  • 1 32 oz container chicken broth
  • 1 15.5 oz can cannellini beans
  • 1 14.5 oz can Italian diced tomatoes with basil, garlic & oregano in it
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 2 stalks celery finely diced
  • ½ tbsp Italian seasoning
  • salt & pepper to taste
  • grated parmesan cheese for topping

Method
 

  1. Pour chicken broth in slow cooker and add beans (do not drain), diced tomatoes (do not drain), onion, garlic, celery, Italian seasoning and frozen meatballs.
  2. Set slow cooker on low for 6-8 hours.
  3. About 30-45 minutes before you’re ready to eat, add frozen tortellini.
  4. Allow to cook thoroughly.
  5. Add salt & pepper to taste
  6. Ladle into bowls and top with grated Parmesan cheese.

Notes

Note: I cooked the soup on high for 4 hours and then added the frozen tortellini and cooked the soup for another 35-40 minutes or so. It cooked perfectly!
Adapted from The Country Cook

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