Transitioning from one child to two is a shocker—everyone was right. Nights are the hardest for us: Soren can get fussy while we keep Lars entertained inside as it gets dark. Lately the best system has been Marc handling Lars while I wear Soren in a carrier and take care of dinner.
That routine shaped my dinner requirements: it has to be ready quickly (under 30 minutes of active work), involve minimal chopping and stove time, and ideally be a slow cooker recipe I can assemble in the morning. This slow cooker meatball tortellini soup fits all of those needs.
Easy Slow Cooker Recipe
Preparing this in the slow cooker lets me throw everything together when I have a spare moment in the morning and come back to a comforting dinner that’s ready when the evening chaos begins. I often double the batch and freeze one for later—just thaw it in the fridge the day before and you’ll be set.
The recipe requires only a little onion and carrot chopping. Add the rest to the slow cooker and let it simmer all day. When it’s time to eat, stir in the tortellini for the final half hour so it stays tender and fresh.
Can This Be Made On The Stove?
Yes. If you don’t have time to use a slow cooker, you can make this soup on the stovetop. Sauté the onion and carrots in a bit of olive oil, add the remaining ingredients, and simmer for about 20 minutes before adding tortellini. It’s a quick fallback that still produces the same cozy flavors.
We like to serve this soup with garlic bread and a simple salad. Finish each bowl with a sprinkle of shredded Parmesan and some chopped fresh parsley for brightness. Enjoy!
Slow Cooker Meatball Tortellini Soup
Ingredients
- 1 onion diced
- 2 carrots peeled and finely chopped
- 28 ounce can crushed tomatoes
- 14 ounce can diced tomatoes
- 16 ounces frozen Italian meatballs
- 8 ounces frozen chopped spinach
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 8 cups beef broth
- 16 ounces cheese tortellini
- Shredded Parmesan cheese and chopped fresh parsley for topping
Instructions
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Place all ingredients except the tortellini into the slow cooker.
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Cook on low for 6–8 hours, or on high for 3–4 hours.
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Add the tortellini during the last 30 minutes of cooking.
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Serve topped with shredded Parmesan and chopped parsley.
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Enjoy!
Nutrition
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Carbohydrates: 51 g
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Protein: 32 g
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Fat: 24 g