Crockpot Tortellini Soup is a delicious combo of meatballs, veggies, and pasta in a comforting broth. You’ll love this Italian meatball tortellini soup recipe!
Crockpot Tortellini Soup
This easy meatball tortellini soup is the definition of “set it and forget it” cooking.
Spend a few minutes prepping the ground beef and carrots, then toss everything into the crockpot and be on your way!
All you have left to do is add the pasta during the last hour of cooking so that it’s perfectly tender without falling apart.
If you love this crock pot tortellini soup recipe, try this scrumptious chicken alfredo version that you make on the stovetop.
Tips for Making Meatball Tortellini Soup
- Switch up the meat.
The meatballs in this crock pot tortellini soup are made from ground beef. If you want a leaner option, try ground turkey or chicken instead.
Or for a spicy kick, you can use ground hot Italian sausage!
- Add more flavor.
Mix your favorite spices into the ground beef before you roll it into balls. A blend of Italian seasoning, garlic powder, and onion powder are my go-to spices.
- Make it creamy.
During the last 30 minutes or so of cooking, stir some cream cheese or heavy cream into the crockpot tortellini soup.
Stir well, let it sit, then stir again before serving so it’s nice and silky.
- Want to use fresh pasta?
Make your own if you’re feeling ambitious, or simply grab a package of fresh (not frozen) tortellini from the refrigerated section of the store.
All you need to do is stir in the pasta closer to serving time — roughly 15 to 20 minutes beforehand should be perfect.
A simple side salad or crusty bread is all you really need alongside this tortellini meatball soup!
Crock Pot Tortellini Soup FAQ
Roasted garlic, tomato and basil, vodka sauce — there are so many varieties to choose from!
Grab your favorite jarred sauce, or whip up a batch of my simply homemade marinara instead. There are so many ways to play with the flavor in this crock pot tortellini soup recipe.
You sure can! Simmer everything in a large pot on low for about an hour, then stir in the pasta during the last 20 minutes or so.
Cannellini beans, pinto beans, or chickpeas will add fiber and make the crockpot tortellini soup even more filling.
Storing and Reheating Tortellini Meatball Soup
Once cooled, transfer leftovers to an airtight container and enjoy within 3 days for best results.
Reheat in the microwave or on the stove until both the meat and pasta are warmed through to the center.
With love, from our simple kitchen to yours.
Other Crockpot Soups
Crockpot Tortellini Soup
- 1 pound lean ground beef
- 1 cup frozen onions and peppers
- 2 cloves garlic minced
- 4 cups beef stock
- 1 teaspoon sugar
- 1 cup spaghetti sauce
- 2 carrots, sliced
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 19 ounce bag frozen cheese tortellini
- Roll your pound of lean ground beef into small meatballs.
- In to your slow cooker add in the onions and pepper, garlic, beef stock, sugar, spaghetti sauce, sliced carrots, garlic salt and pepper.
- Stir to combine and add in the meatballs.
- Cook on low 4-6 hours or high 4 hours.
- About 45 minutes before you are ready to serve add in the tortellini.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2021, updated and republished August 2023
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