Slow Cooker Meatball Tortellini Soup
1 year ago

Slow Cooker Meatball Tortellini Soup

This simple soup recipe from Twin Cities food blogger greens & chocolate is perfect for busy families!

We recently welcomed our second son into our family, and can I just say that everyone who told us that it’s a big adjustment going from one to two kids was ONE HUNDRED PERCENT CORRECT?! I can’t believe we ever thought having one kid, especially a newborn, was difficult. I mean yes – hello, sleep deprivation. But instead of having two adults and one little human, it’s two versus two. All hands on deck.

I’d say the most challenging time of day for us is the evening. The baby gets a little fussy, and since it gets dark so early, the toddler needs to be entertained inside.

So far it works out best for my husband to manage our two-year-old and for me to keep the baby happy, typically wearing him in a baby carrier. So when it comes to dinners, I pretty much have three requirements. For one, it needs to take less than 30 minutes MAX. Second, not a lot of chopping or standing over the stove. Grease splatters and leaning over just isn’t going to work. Third, if it’s a slow cooker recipe, I am in.

A slow cooker recipe means that I can throw it together in the morning when I get a chance. It’s not as time-sensitive as “oh my gosh it’s 6:00 and we need to figure out dinner.” That’s where this soup comes in.

This Slow Cooker Meatball Tortellini Soup is absolutely perfect for busy weeknights. Aside from a little chopping of onion and carrots, you simply add it all to the slow cooker and let it cook all day. Since we love this recipe so much, I typically make a double batch and put one in the freezer. Then all I have to do the day before I want to make it is take it out of the freezer and let it thaw in my refrigerator until the next morning.

Also, can I let you in on a little secret? This soup can easily be made on the stovetop as well. Just sauté the veggies in a little bit of olive oil, then add the rest of the ingredients and let it simmer for 20 minutes. So just in case you didn’t have time in the morning to throw it all in the slow cooker or you just didn’t think that far ahead, this soup will still save you.

We serve this with a side of garlic bread and a salad, and we personally love it topped with Parmesan cheese and fresh parsley. Enjoy!

6 servings
Preparation time: 6-8 hours


1 onion, diced
2 carrots, peeled and finely chopped
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes
1 (16-ounce) package frozen Italian meatballs
1 (8-ounce) package frozen chopped spinach
2 teaspoons Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
8 cups beef broth
1 (16 ounce) package cheese tortellini
Shredded Parmesan cheese and chopped fresh parsley, for topping


  1. Place all ingredients except tortellini in 6 quart slow cooker.
  2. Cook on low for 6-8 hours or high for 3-4 hours.
  3. Add tortellini for the last 30 minutes.
  4. Top with Parmesan cheese and parsley. Enjoy!