Slow cooker meatball tortellini soup with a rich tomato broth, tender meatballs, cheese tortellini, and spinach. So cozy!
Meatball Tortellini Soup
This meatball tortellini soup is the ultimate cozy, slow cooker dinner. A rich, homemade-style tomato base is simmered with tender meatballs, then finished with cheese tortellini and fresh spinach for a hearty, comforting meal the whole family will love.
Ingredients
For the Marinara Sauce
- 1 tbsp olive oil
- 1 small yellow onion finely diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp dried basil
- ½ tsp salt
- ½ tsp black pepper
For the Crockpot
- 4 cups beef broth
- 1 lb fully cooked Italian meatballs
- 9-10 oz refrigerated cheese tortellini
- 2 cups fresh spinach
- ¼ cup grated parmesan cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until softened.
- Add garlic and cook for 30 seconds, just until fragrant.
- Stir in crushed tomatoes, tomato paste, Italian seasoning, basil, salt, pepper, and red pepper flakes.
- Cook for 5–6 minutes, allowing the tomato paste to deepen in flavor.
- Pour marinara base into crockpot. Add beef broth and meatballs. Stir to combine.
- Cover and cook on LOW 4–5 hours or HIGH 1–2 hours.
- Stir in tortellini and spinach during the last 20–30 minutes. Cook until tortellini is tender.
- Stir in parmesan. Serve warm.
