This easy creamy slow-cooker meatball tortellini soup is a hearty and comforting dish that combines tender meatballs, soft tortellini, and fresh spinach in a rich, creamy broth. It’s an easy comfort food favorite when you are craving something warm and hearty.
Nothing beats the cozy feeling of a hearty, slow-cooked meal waiting to welcome you home. With minimal prep and a hands-off cooking method, this recipe transforms everyday ingredients into a delightful one-pot dinner. This slow-cooker meatball tortellini soup is perfect for busy weeknights. Made with pre-made meatballs and cheese tortellini, all you need to do is simply add it all to the slow cooker and let it cook all day.
What I love about this slow-cooker meatball tortellini soup is how it’s packed with flavor and filled with tender tortellini, juicy meatballs, and a pop of fresh spinach. If you’re looking for a cozy meal that will impress your family or even just yourself on a busy weeknight, you need to give this recipe a try!
Why you will love this easy and creamy slow cooker meatballs, tortellini, and spinach soup
- Easy one-pot meal—just set it and forget it!
- Versatile – easy to customize with your favorite veggies or protein types
- Easy to make: add your ingredients to your slow cooker and let it do all the work
- Kid-friendly and customizable to your family’s preferences.
- Perfect for meal prep or freezing for later.
You will love this recipe for its ease of preparation and the rich, savory flavors that develop from the slow cooking process. It’s great for a weeknight dinner or even a special occasion when you want something simple yet indulgent.
Ingredients and Substitutions
- Frozen Italian-style meatballs – you can use chicken, beef, or turkey meatballs. You can also use any ground meat of your choice.
- Cheese tortellini – You can use tortellini with any filling you like. You can use frozen or refrigerated ones. You’ll want two small packages or one large one–about 18-20 ounces in total. These are the ones we love and use in this recipe.
- Fresh spinach – 1- 2 cups, chopped. It wilts perfectly in the soup and adds a nice color and nutrients.
- Diced tomatoes – 1 can (15 oz), undrained, any brand works! You can also use fire-roasted diced tomatoes.
- Chicken or beef broth – for added flavor
- Heavy cream
- Salt, black pepper, garlic powder, and onion powder
This is the slow cooker/crockpot that I have loved for many years!
How to make this Creamy Slow Cooker Meatballs Spinach Tortellini Soup
In your slow cooker, combine the frozen meatballs, diced tomatoes (with juice), beef broth, and the seasonings. Stir to mix everything.
Set the slow cooker on low and cook for 5 to 6 hours, or on high for 4 hours. The meatballs should be heated through and the flavors will meld together.
Chop the spinach. About 30 minutes before serving, add the fresh spinach (or frozen spinach) and the tortellini to the slow cooker. Stir to combine. Let it cook for the remaining 30 minutes on low until the tortellini is tender and the spinach is wilted.
Once the tortellini is done, stir in the heavy cream (or half-and-half). Taste the soup and adjust the seasoning, if needed.
Pro Tips and FAQs:
- Can I use frozen tortellini in this recipe? Yes, you can use frozen tortellini! Just add it directly to the crockpot about 30 minutes before serving, without needing to thaw. Cooking them in the broth will help them cook through and absorb more flavor.
- What can I substitute for beef broth? If you don’t have beef broth on hand, chicken or vegetable broth or water with bouillon cubes will work well too!
- What can I substitute for heavy cream? If you don’t have heavy cream on hand, you can use half-and-half or evaporated milk instead.
- Don’t overcook the tortellini: Add the tortellini near the end to avoid it becoming mushy.
- Use homemade or store-bought meatballs based on your preference. If using raw meatballs, brown them first in a skillet for an added flavor.
- How do I store leftovers? Store any leftover soup in an airtight container in the fridge for up to 3 days. Allow the soup to cool completely before transferring it to the fridge. To reheat, gently reheat the soup on the stovetop over medium heat or in the microwave, stirring occasionally, adding a bit of water or broth if it thickens too much.
- Can I make this soup ahead of time? Yes! You can prepare the soup up to the point of adding the tortellini and spinach, then store it in the fridge for up to 2 days. When ready to serve, just heat it up and add the tortellini and spinach for the final cooking step!
Serving suggestions
This Slow Cooker Creamy Tortellini Soup pairs well with a crisp side salad, crusty bread, or garlic knots for a complete and satisfying meal.
Other recipes I think you will love!
Easy 4-ingredients Slow Cooker Swedish Meatballs Recipe
Easy Slow Cooker Creamy Ranch Pork Chops
Easy 3-Ingredients Stewed (Braised) Cabbage with Pork
Baked Smothered Pork Chops with Vegetables
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Easy Creamy Slow Cooker Meatballs Spinach Tortellini Soup
Ingredients
- 1 lb frozen meatballs store-bought or homemade
- 1 14.5 oz can diced tomatoes (with juice)
- 2 cups fresh spinach or 1 package frozen spinach, chopped
- 1 20 oz package Cheese Tortellini
- 4 cups beef broth chicken or vegetable broth
- 1/2 cup heavy/whipping cream or half-and-half
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: grated Parmesan cheese for serving
Instructions
- In your slow cooker, combine the frozen meatballs, diced tomatoes (with juice), beef broth, and the seasonings. Stir to mix everything together.
- Set the slow cooker on low and cook for 5 to 6 hours, or on high for 4 hours. The meatballs should be heated through and the flavors will meld together.
- Chop the spinach. About 30 minutes before serving, add the fresh spinach (or frozen spinach) and the tortellini to the slow cooker. Stir to combine. Let it cook for the remaining 30 minutes on low until the tortellini is tender and the spinach is wilted.
- Once the tortellini is done, stir in the heavy cream (or half-and-half). Taste the soup and adjust seasoning with salt and pepper if needed.
- Ladle into bowls and top with grated Parmesan cheese.
- Enjoy!
