Slow Cooker Creamy Meatballs with Tortellini
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My daughter, who is on the autism spectrum, absolutely loves meals made with frozen meatballs. I have to admit, they are not usually my first choice, so I am always happy when I find a recipe that feels like a win for both of us. These Slow Cooker Creamy Meatballs with Tortellini turned out to be exactly that. It is easy, comforting, and packed with flavor in a way that made both of us happy.
One of the best things about this recipe is how simple it is to put together. The meatballs cook right in the sauce in the slow cooker, which gives them plenty of flavor while keeping dinner nice and easy. Later, you stir in the refrigerated cheese tortellini along with some heavy cream, and after about 30 more minutes, dinner is ready. I also love that there is no need to boil the tortellini separately, which makes this recipe even easier. To finish it off, you can sprinkle some shredded mozzarella cheese over the top for an extra creamy and delicious touch.
Ingredients for Slow Cooker Creamy Meatballs with Tortellini
- CHICKEN BROTH
- CONDENSED CREAM OF CHICKEN SOUP
- GARLIC
- ONION POWDER
- ITALIAN SEASONING
- GARLIC POWDER
- FROZEN ITALIAN-STYLE MEATBALLS
- REFRIGERATED CHEESE TORTELLINI
- HEAVY CREAM
- MOZZARELLA CHEESE, OPTIONAL
Instructions for Slow Cooker Creamy Meatballs with Tortellini
Start by adding the cream of chicken soup, chicken broth, and all of the seasonings to the slow cooker. Stir everything together until the sauce is smooth and well combined.
Next, add in the frozen meatballs and stir until they are evenly coated in the sauce. Cover the slow cooker and cook on low for 5 to 6 hours or on high for 2 to 3 hours, until the meatballs are heated through and full of flavor.
Once the meatballs are ready, stir in the refrigerated tortellini and the heavy cream. Mix until everything is well combined, then cover and cook for another 15 to 30 minutes, just until the tortellini is tender and cooked through.
If you would like, sprinkle some shredded mozzarella cheese over the top at the end and cover for a few minutes until the cheese is melted. Serve warm. This recipe makes 6 to 8 servings.
Frequently Asked Questions
Can I use a different kind of tortellini?
Yes. Cheese tortellini works great, but you could also use spinach or another refrigerated tortellini variety if you prefer.
Do I have to thaw the meatballs first?
No. The frozen meatballs can go straight into the slow cooker, which makes this recipe especially easy.
Can I use homemade meatballs instead of frozen?
Yes. Fully cooked homemade meatballs should work well in this recipe. Just add them in the same way you would the frozen meatballs.
Can I use frozen tortellini instead of refrigerated?
You can, but it may need a little more cooking time. Keep an eye on it and cook until the tortellini is tender.
What does the heavy cream do in the recipe?
The heavy cream makes the sauce richer and creamier. It helps give the dish that smooth, comforting texture.
Can I add vegetables to this dish?
Yes. Spinach, peas, or even chopped mushrooms could be added if you want to include a vegetable.
Can I make this recipe ahead of time?
This recipe is best served soon after the tortellini is added and cooked. If it sits too long, the tortellini can become too soft.
Can I use a different soup instead of cream of chicken?
Yes. Cream of mushroom or cream of celery soup could work as substitutes, though the flavor will be a little different.
What can I serve with this recipe?
This dish goes well with a green salad, garlic bread, or a simple vegetable side.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop until warmed through.
Tips and Tricks
- Use frozen fully cooked meatballs. This keeps the recipe quick and easy since there is no extra prep needed before adding them to the slow cooker.
- Add the tortellini near the end. Tortellini cooks quickly, so waiting until the last 15 to 30 minutes helps keep it from getting too soft.
- Use refrigerated tortellini for the best texture. Refrigerated tortellini tends to cook up tender and works especially well in this recipe.
- Stir in the cream gently. Adding the heavy cream near the end helps keep the sauce rich and creamy without cooking it too long.
- Do not overcook after adding the tortellini. Once the tortellini is tender, it is ready to serve. Leaving it too long in the slow cooker can make it overly soft.
- Add cheese at the end for extra flavor. A sprinkle of shredded mozzarella on top makes the dish even creamier and adds a nice finishing touch.
- Serve it with a simple side. A green salad or some garlic bread pairs really well with this hearty pasta dish.
- Try adding spinach for extra color. A handful of fresh spinach stirred in at the end is an easy way to add a little extra goodness.
- Reheat leftovers gently. Warm leftovers slowly so the sauce stays creamy and the tortellini does not get too mushy.
For more recipes like this, try:
- Slow Cooker Hawaiian Meatballs
- Crock Pot Swedish Meatballs
- Slow Cooker Teriyaki Meatballs
- Easy Smoked BBQ Meatballs
Slow Cooker Creamy Meatballs with Tortellini
Real Mom Kitchen
Equipment
Ingredients
- 24 oz frozen Italian style meatballs
- 4 cups chicken broth
- 10 ¾ oz can condensed cream of chicken soup
- 2 cloves garlic minced
- ½ tsp onion powder
- ½ tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp crushed red pepper optional
- 28 oz refrigerated cheese tortellini
- 1 cup heavy cream
- 1 cup mozzarella cheese shredded (optional)
Instructions
- In the slow cooker, add the cream of chicken soup, chicken broth, and all the spices. Mix together until combined.
- Add in the frozen meatballs and stir to comebine well with the sauce. Cover and cook on low for 5-6 hours or on high for 2-3 hours.
- Mix in the tortellini along with the heavy cream until well combined. Cover and cook for another 15-30 moinutes until the tortellini is fully cooked. If desired you cn sprinkle with some shredded mozzarella cheese and cover until the cheese is melted. Serves 6-8.
Nutrition
This recipe is adapted from Country Cook.
