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Crock Pot Meatballs and Tortellini

A comforting, one-pot meal featuring succulent meatballs, cheesy tortellini, and a creamy sauce, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the main dish
  • 1 bag 24 ounces Italian style meatballs, frozen Use frozen or homemade cooked meatballs.
  • 4 cups chicken broth Vegetable broth can be substituted for vegetarian version.
  • 1 can 10.5 ounces cream of chicken soup Can use homemade cream soup for better flavor.
  • 1/3 cup sundried tomatoes Chop if desired.
  • 2 cloves garlic, minced Fresh garlic recommended.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes Adjust for spice preference.
  • 28 ounces refrigerated cheese tortellini Other pasta shapes can be used.
  • 1 cup heavy cream Can substitute with half-and-half or whole milk.
  • 1 cup shredded mozzarella cheese Use fresh for best results.
  • 1/4 cup fresh grated Parmesan cheese
  • to taste Fresh basil for garnish Optional for serving.

Method
 

Preparation
  1. Place the frozen meatballs at the bottom of your Crock Pot.
  2. Add the chicken broth, cream of chicken soup, and sundried tomatoes.
  3. Sprinkle in the minced garlic, garlic powder, onion powder, Italian seasoning, and red pepper flakes.
  4. Stir everything together until well mixed.
Cooking
  1. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  2. About 30 minutes before serving, gently stir in the cheese tortellini and heavy cream.
  3. Top with mozzarella and Parmesan cheese, then cover and cook until the tortellini is tender and the cheese is melty.
  4. Serve hot and enjoy!

Notes

Pair with garlic bread or a crisp salad. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to 3 months.