Description
A comforting dish featuring meatballs and tortellini cooked slowly in a rich broth, perfect for weeknight dinners.
Ingredients
Scale
- 1 pound meatballs (frozen or homemade)
- 20 ounces cheese tortellini (frozen or fresh)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup marinara sauce
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In the crock pot, combine the meatballs, chicken broth, marinara sauce, and Italian seasoning.
- Cover and cook on low for 4-6 hours or high for 2-3 hours.
- About 30 minutes before serving, stir in the cheese tortellini.
- Just before serving, mix in the heavy cream and Parmesan cheese, then season generously with salt and pepper.
- Serve hot, garnished with fresh parsley for a pop of color.
Notes
Store leftovers in an airtight container in the fridge for about 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg