Ingredients
For the soup:
1 lb frozen or homemade meatballs
1 small onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
8 cups chicken broth
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
To finish:
2 cups cheese tortellini (fresh or frozen)
3 cups fresh spinach
Optional garnish:
Grated parmesan cheese
Fresh parsley
Cracked black pepper
Instructions
1. Add meatballs, onion, carrots, celery, garlic, chicken broth, Italian seasoning, salt, and pepper to the slow cooker.
2. Stir gently to combine.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
4. Add tortellini during the last 30 minutes of cooking.
5. Stir in spinach and cook until just wilted, about 5 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot with parmesan and parsley.
Notes
• Frozen meatballs work perfectly for easy prep.
• Add tortellini at the end to keep them tender.
• Leftovers taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
Keywords: slow cooker italian wedding soup, meatball spinach tortellini soup, crockpot italian soup