Slow cooker meatball tortellini soup is a cozy, satisfying dinner ideal for busy weeknights or cold days when you want something filling and simple. This easy recipe brings together frozen meatballs, tortellini, and classic soup vegetables in a tomato-based broth. Simply add the ingredients to your slow cooker and let it simmer until the flavors meld. An Instant Pot method is also provided for faster results.
Table of Contents
Ingredients For Slow Cooker Meatball Tortellini Soup
- Frozen meatballs (or homemade uncooked meatballs)
- Fresh or frozen tortellini
- Fresh or frozen kale (or substitute spinach)
- Broth (beef or chicken)
- Diced or crushed tomatoes
- Water (or extra broth)
- Onion, diced
- Garlic, minced
- Carrot, diced
- Celery, sliced
- Seasonings: Italian seasoning or parsley, salt, pepper
How To Make Slow Cooker Meatball Tortellini Soup
Slow Cooker
- Add all ingredients except the tortellini and kale. Stir to combine.
- Cook on HIGH 3–4 hours or LOW 6–8 hours, until vegetables are tender and flavors are developed.
- Stir in tortellini and kale, cover, and cook an additional 5–10 minutes until the tortellini is heated through and the greens are wilted.
Instant Pot
- Add all ingredients except the tortellini and kale to the Instant Pot.
- Close the lid and seal the valve. Set to high pressure and cook for 25 minutes. When the cooking time finishes, perform a quick release.
- Open the lid and stir in the tortellini and kale. Turn the Instant Pot off, replace the lid, and let the soup sit for 5–10 minutes to allow the tortellini to soften and the kale to wilt.
FAQs & Tips
What type of meatballs should you use?
Frozen meatballs are convenient and work well for this soup. If you prefer to make fresh meatballs, add them uncooked to the slow cooker in place of the frozen ones; no change to cooking time is necessary.
What type of tortellini should you use?
Use your favorite tortellini—fresh or frozen. Cheese tortellini is a classic choice, but meat-filled varieties are also fine. Add them near the end so they don’t overcook.
Should you use beef or chicken broth?
Either works. Beef broth pairs nicely with beef meatballs for a richer flavor, while chicken broth offers a lighter base. Choose what you prefer or have on hand.
What if you do not like kale?
Substitute fresh spinach, Swiss chard, or omit the greens entirely. Add delicate greens at the end so they wilt but remain tender.
How do you store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. If the tortellini absorbs too much liquid when chilling, add a splash of broth or water when reheating.
What size slow cooker should you use?
A 6-quart slow cooker works well to accommodate the ingredients and allow even cooking. The recipe also adapts to pressure cookers like the Instant Pot.
Comforting Soup Recipes
- Vegetable Tortellini
- Tuscan Sausage White Bean
- Ham and Bean
- Chicken Gnocchi
- Soul Food
- Beef Pumpkin Orzo
- Turkey or Chicken Wild Rice
Slow Cooker Meatball Tortellini Soup
Slow cooker meatball tortellini soup combines simple pantry ingredients into a flavorful, family-friendly meal. It’s easy to prepare and adaptable to what you have on hand.
- Author: Shannon Epstein
- Prep Time: 10 minutes
- Cook Time: 3–4 hours (slow cooker) or 25 minutes plus release (Instant Pot)
- Total Time: Approximately 3 hours 10 minutes (varies by method)
- Yield: Serves about 6
Ingredients
- 12 ounces frozen meatballs
- 9 ounces fresh or frozen tortellini
- 1 cup fresh or frozen kale
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 4 cups beef or chicken broth
- 1 large carrot, peeled and 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 to taste)
- 1/2 teaspoon black pepper
Instructions
Slow Cooker
- Add all ingredients except the tortellini and kale. Stir to combine.
- Cook on HIGH 3–4 hours or LOW 6–8 hours.
- Stir in tortellini and kale, cover, and cook 5–10 minutes more until heated through.
Instant Pot
- Add all ingredients except the tortellini and kale.
- Close the lid and seal the valve. Cook on high pressure for 25 minutes, then quick release.
- Stir in tortellini and kale, turn the pot off, cover, and let sit 5–10 minutes to finish cooking.
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