MEATBALL AND TORTELLINI SOUP

(slow-cooker recipe)
There is just something so comforting about soup and this one is so easy to throw together.

1/2 bag of frozen Italian Meatballs (1 pound)
1 bag (1 pound) frozen cheese tortellini
4 cups beef broth (32 oz.)
1 can (15.5 oz) Cannellini Beans
1 can (14.5 oz.) Italian Diced Tomatoes (has basil, garlic & oregano in it)
1 small yellow onion, finely diced
2-3 cloves garlic, minced
2 stalks celery, finely diced
1/2 tbsp. Italian Seasoning
Salt & Pepper, to taste
Grated Parmesan Cheese

Pour beef broth in slow cooker and add beans (do not drain), diced tomatoes (do not drain), onion, garlic, celery, Italian seasoning and frozen meatballs.
Set slow cooker on low for 6-8 hours.
About 30-45 minutes before you’re ready to eat, add frozen tortellini (or pasta). Allow to cook thoroughly. Add salt & pepper to taste (I usually add about a tsp. of salt and ½ tsp. black pepper).
Ladle into bowls and top with grated Parmesan cheese.
Serve with Garlic Breadsticks.