Easy Creamy Slow Cooker Meatballs Spinach Tortellini Soup
This easy creamy slow-cooker meatballs and spinach 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.
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!