Slow Cooker Meatball and Tortellini Soup

½ bag of frozen Italian Meatballs (1 pound)
1 bag (1 pound) frozen cheese tortellini
Beef Broth (32 oz.)
1 can (15.5 oz) Cannellini Beans
1 can (14.5 oz.) Italian Diced Tomatoes (has basil, garlic & oregano in it)
1 small yellow onion, finely diced
2-3 cloves garlic, minced
2 stalks celery, finely diced
½ tbsp. Italian Seasoning
Salt & Pepper, to taste
Grated Parmesan Cheese


Directions:
Pour beef broth in slow cooker and add beans (do not drain), diced tomatoes (do not drain), onion, garlic, celery, Italian seasoning and frozen meatballs.
Set slow cooker on low for 6-8 hours.

About 30-45 minutes before you’re ready to eat, add frozen tortellini (or pasta).

Allow to cook thoroughly. Add salt & pepper to taste (I usually add about a tsp. of table salt and ½ tsp of freshly ground black pepper).

Ladle into bowls and top with grated Parmesan cheese.

Shared by Debbie McLean Warner