Tortellini and Meatball Soup
Servings: 4
Equipment
- 1 all in one slow cooker if you don't have an all in one slow cooker- you can use a pan and a slow cooker.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 organic onion sliced
- 2 organic carrots chopped
- 14 oz Meatballs I like the frozen Raise America
- 1 tsp pink Himalayan salt
- 1 tsp organic garlic powder
- 1 tsp organic Italian seasoning
- ½ tsp organic black pepper
- ½ tsp organic onion powder
- 32 oz beef broth
- 14.5 oz organic diced fire roasted tomatoes
- 18 oz Cheese Tortellini I like La Pasta Brand
Instructions
- Heat an all in one slow cooker (If you don't have an all in one see the notes below) heat on the sear mode to 350℉.
- Add in the 2 tbsp extra virgin olive oil, 1 organic onion chopped, 2 organic carrots chopped 14 oz Meatballs1 tsp pink Himalayan salt, 1 tsp organic garlic powder, 1 tsp organic Italian seasoning, ½ tsp organic black pepper½ tsp organic onion powder. Let sear stirring frequently until the onions become translucent and carrots soften.
- Turn to slow cooker mode and then high.
- Pour in the 32 oz beef broth and 14.5 oz organic diced fire roasted tomatoes. Stir well.
- Place the lid on and let cook for 3 ½ hours on high or 7½ hours on low.
- Add in the 18 oz Cheese Tortelliniand let cook another 20-30 minutes. If your slow cooker is on low, turn it to high for the last 20-30 minutes.
- Give it another good stir before serving.
- Use a ladle to dish out.
Notes
If you do not have an all in one cooker, use a pan over medium heat to saute the vegetables. Add in the 2 tbsp. of extra virgin olive oil, onions, carrots, meatballs and spices just like above. Let sear continuously stirring until the onions caramelize.
Transfer to the slow cooker.
This soup freezes well! Bring to room temperature and then transfer to a freezer safe container. I like to use Ball jars. Be sure to leave an inch at the top. Store in the freezer for up to 2 months.
To thaw, place in the refrigerator the night before you will use.