Cozy Crockpot Meatballs and Tortellini Soup

Craving a warm, comforting soup? Try this Cozy Crockpot Meatballs and Tortellini Soup. After making this many times, I’ve discovered the trick to keeping the tortellini from sticking together is to add them in the last hour of cooking. The result is a hearty, delicious soup that’s perfect for chilly winter nights. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Air Fryer Bacon-Wrapped Jalapeño Poppers and Crock Pot Beef and Broccoli Ramen.

What You'll Need for Cozy Crockpot Meatballs and Tortellini Soup

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb frozen meatballs
• 1 bag (9 oz) refrigerated cheese tortellini
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• Optional: Fresh parsley, chopped
• Optional: Grated Parmesan cheese
• Optional: Crusty bread, for serving

How to Make Cozy Crockpot Meatballs and Tortellini Soup

1. Step 1: Place meatballs, onion, carrots, celery, and garlic in the crockpot. Pour in chicken broth, diced tomatoes, basil, oregano, salt, and pepper. Stir to combine.
2. Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. Step 3: About an hour before serving, add tortellini to the crockpot. Stir gently to combine. Cover and continue cooking.
4. Step 4: Ladle soup into bowls. Top with grated Parmesan cheese and fresh parsley. Serve with crusty bread on the side.

Storing & Reheating Cozy Crockpot Meatballs and Tortellini Soup

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Freezing Cozy Crockpot Meatballs and Tortellini Soup

Freeze leftovers in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For a vegetarian version, you can omit the meatballs and add more vegetables like spinach or kale.
• Best substitution: You can substitute the tortellini for any type of pasta or even rice.
• Make-ahead: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
• Scaling: This recipe can be easily doubled or halved depending on how many servings you need.
• Troubleshooting: If your soup is too thick, you can thin it out with a little bit of water or additional chicken broth. If it's too thin, you can thicken it up by mixing in a cornstarch and water slurry.

Cozy Crockpot Meatballs and Tortellini Soup

⏱

Prep

10 min

🍳

Cook

6-8 hours

⏳

Total

6-8 hours

🍽

Serves

6 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 1 lb frozen meatballs
• 1 bag (9 oz) refrigerated cheese tortellini
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced

Seasonings

• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese

Optional Toppings

• Fresh parsley, chopped
• Grated Parmesan cheese
• Crusty bread, for serving

Instructions

1. Step 1: Place meatballs, onion, carrots, celery, and garlic in the crockpot. Pour in chicken broth, diced tomatoes, basil, oregano, salt, and pepper. Stir to combine.
2. Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. Step 3: About an hour before serving, add tortellini to the crockpot. Stir gently to combine. Cover and continue cooking.
4. Step 4: Ladle soup into bowls. Top with grated Parmesan cheese and fresh parsley. Serve with crusty bread on the side.

Notes

• Chef tip: For a vegetarian version, you can omit the meatballs and add more vegetables like spinach or kale.
• Best substitution: You can substitute the tortellini for any type of pasta or even rice.
• Make-ahead: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.
• Scaling: This recipe can be easily doubled or halved depending on how many servings you need.
• Troubleshooting: If your soup is too thick, you can thin it out with a little bit of water or additional chicken broth. If it's too thin, you can thicken it up by mixing in a cornstarch and water slurry.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze leftovers in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
• Make ahead: This soup can be made up to 2 days ahead. Store in the fridge until ready to serve.

Nutrition Per Serving

• Calories: 450
• Protein: 25g
• Fat: 18g
• Carbs: 45g
• Fiber: 3g
• Sugar: 6g
• Sodium: 1200mg
• Cholesterol: 70mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Cozy Crockpot Meatballs and Tortellini Soup FAQs

A Warm Final Note

I can’t wait for you to try Cozy Crockpot Meatballs and Tortellini Soup and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!