CROCK POT ITALIAN MEATBALL AND TORTELLINI SOUP

We celebrated a co- worker’s 70^th birthday this week at work by throwing her a surprise luncheon. The theme this time was Italian food. So of course we had several different red sauces, white sauces,meatballs, pastas, and grilled chicken. We had salad, bread sticks, fruit, and a very large birthday cake. I had wanted to make something in the crock pot,so I decided this soup looked interesting. Since everything was already cooked I put it in the crock pot at work about 7:00 am and it was ready for our luncheon at noon.Everyone else seemed to have the same idea as me. We had several crock pots setup throughout the unit heating up the different sauces. Can you just imagine what our unit smelled like? Our visitors wanted to stay for lunch it smelled so good! Since we were expecting a large crowd, I decided to make a recipe and a half of the soup. It was so good that unfortunately there was none left to take home. So this is one recipe I know that will be great for large crowds or for a quick and easy family dinner with leftovers!

 

 CROCK POT MEATBALL AND TORTELLINI SOUP

INGREDIENTS:
16 oz. Bag of Italian Meatballs

16 oz. Bag of cheese Tortellini

32. oz. beef broth

1 15.5 oz can of Cannellini Beans

1 can of Italian diced tomatoes

1 small yellow onion diced

2 stalks of celery diced

2-3 cloves of minced garlic

½ tsp. of Italian Seasoning

Salt and pepper to taste

Grated Parmesan cheese

 DIRECTIONS:

Pour the broth in the crock pot. Then add the beans,onions, celery, garlic, diced tomatoes, Italian seasoning, and meatballs. I quartered my meatballs because they were so large. Cover and cook on low for 6-8 hours on low or on high for 4 hours. About 45 minutes before eating, add the tortellini and cook until done. Add salt and pepper to taste. Then spoon into bowls and top with parmesan cheese.