Two of my family's favorite recipes involve cheese tortellini and Italian-style meatballs, so, honestly, I knew this recipe would be a hit before I even served it. But it was an even bigger hit than I expected! And it also gave me several ideas for future crockpot soup recipes. Basic broth + veggies and extras + add tortellini or any refrigerated or frozen pasta about 45 minutes before serving = yummy dinner!
½ bag of frozen Italian Meatballs (1 pound)
1 bag (1 pound) refrigerated cheese tortellini
Beef Broth (32 oz.)
1 can (15.5 oz) Navy Beans
1 can (14.5 oz.) Italian Diced Tomatoes
1 small yellow onion, finely diced
2-3 cloves garlic, minced
2 stalks celery, finely diced
1 tbsp oregano
Salt & Pepper, to taste
Grated Parmesan Cheese
Pour beef broth in slow cooker and add beans (do not drain), diced tomatoes (do not drain), onion, garlic, celery, oregano 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.
Ladle into bowls and top with grated Parmesan cheese.
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