Slow Cooker Meatball Tortellini Soup
Slow cooker meatball tortellini soup is a comforting soup that’s perfect for busy weeknights or chilly days when you crave a hearty meal. This easy soup combines frozen meatballs, tortellini, and basic soup vegetables in tomato-based broth. Toss the ingredients into the crockpot and let the slow cooker work its magic! This flavorful meatball soup is a crowd-pleasing soup that’s sure to become an instant favorite. Instructions to make this meatball tortellini soup in the Instant Pot are also included.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 1x
Ingredients
Units
Scale
- 12 ounces frozen meatballs
- 9 ounces fresh or frozen tortellini
- 1 cup fresh or frozen kale
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 4 cups beef or chicken broth
- 1 large carrot, peeld & diced
- 2 celery ribs, sliced
- 15 ounces diced or crushed tomatoes
- 2 cups water (or more broth)
- 1 tablespoon dried Parsley
- 1 teaspoon salt (or more)
- 1/2 teaspoon black pepper
Instructions
Slow Cooker
- Add all the remaining ingredients except the tortellini and kale. Stir to mix well.
- Cook HIGH 3-4 hours or LOW 6-8.
- Stir in the tortellini and kale. Cover and cook an additional 5 to 10 minutes.
Instant Pot
- Add all the except the tortellini and kale to the Instant Pot.
- Close lid and seal valve. Set high pressure and cook for 25 minutes. When cooking time is complete, quick release the pressure.
- Open the lid and stir in the tortellini and kale. Turn off the Instant Pot. Place the cover back on. Let the soup sit for 5 to 10 minutes.