Tortellini & Meatball Soup

Tortellini & Meatball Soup

  • 1 star
  • 2 stars
  • 3 stars
  • 4 stars
  • 5 stars
Rate this Recipe

Similar...

Black Bean Butternut Squash Chili

Black Bean Butternut Squash Chili

Kari’s Sweet ‘n Sour Pork

Make sure you trim all visible fat from the pork shoulder or butt.

Low Fat Chili with a Kick

Submitted by: Courtney

Prep Time 10 mins
Cook Time 6 hrs
Temp Low
Yield Serves 8

This soup really hit the spot for us and with its mix of textures and flavors it has a little something for everyone. And since it is filling, without being too heavy, it will be a recipe we go to year round!

Ingredients

  • 1 (20-26 ounce) package frozen meatballs
  • 1 small onion, chunked
  • 2 Tablespoons minced garlic
  • 2 Tablespoons Italian seasoning
  • 2 (14.5 ounce) can stewed tomatoes
  • 1 (32 ounce) carton vegetable broth
  • 2 cups fresh baby spinach
  • 1 (1 pound) package frozen cheese tortellini

Directions

  1. Step One

    Add first 6 ingredients to slow cooker. Cover and cook on LOW for 6 to 8 hours.

  2. Step Two

    After cook time is up, add in spinach and tortellini. Cover and cook on HIGH for an additional hour to 2 hours, or until spinach is wilted.

Crockin' Reviews Add Review

Leave a Review

You must be logged in to post a comment.