Description
A comforting and creamy meatball soup with tortellini, perfect for chilly days and family gatherings.
Ingredients
Scale
- 1 pound meatballs (frozen or homemade)
- 1 package (9 oz) cheese tortellini
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup diced tomatoes (optional)
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Combine the meatballs, chicken broth, diced tomatoes (if using), and Italian seasoning in a slow cooker.
- Cover and cook on low for 240-360 minutes or on high for 120-180 minutes.
- Add the tortellini and cream to the slow cooker about 30 minutes before serving.
- Check for seasoning and add salt and pepper to taste.
- Sprinkle shredded mozzarella on top, cover, and let it melt.
- Serve hot, garnished with fresh parsley if desired.
Notes
You can prepare the meatball mixture a day in advance and store it in the fridge overnight. Leftovers can be consumed within 4 days.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg