It's no secret that I love my crockpot. I use it all year long, but in the cooler months it's perfect for making soups, stews and chilis. This recipe is one I've had for at least a year but have only made once before. Joe and I didn't love it in its original form, which just called for ravioli - it was too boring. When I made it this time around I substituted cheese tortellini for the ravioli and added mini meatballs. It came out hearty and delicious - perfect for a cold nigh - and it was even better the next day. The original recipe can be found here, my modifications are reflected in the below recipe.
Meatball Tortellini Soup
Ingredients:
2 cups sliced carrots
1 onion, chopped
2 cloves garlic, minced
2 (14 oz.) cans vegetable broth
2 (14 oz.) cans Italian style diced tomatoes, undrained
18 oz. can cannellini beans, rinsed and drained
1 tsp. dried basil leaves
1/8 tsp. pepper
Half of a large bag of frozen mini meatballs
2 cups sliced carrots
1 onion, chopped
2 cloves garlic, minced
2 (14 oz.) cans vegetable broth
2 (14 oz.) cans Italian style diced tomatoes, undrained
18 oz. can cannellini beans, rinsed and drained
1 tsp. dried basil leaves
1/8 tsp. pepper
Half of a large bag of frozen mini meatballs
9 0z. package frozen cheese tortellini
1/2 cup grated Parmesan cheese
1/2 cup grated Parmesan cheese
Preparation:
Combine all ingredients except tortellini and Parmesan cheese in 3-4 quart slow cooker. Cover crockpot and cook on low for 6 hours until carrots are tender. Increase heat to high and stir in tortellini. Cover crockpot and cook for 15-20 minutes until tortellini are tender. Sprinkle with cheese and serve.
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