Description
This Meatball Tortellini Soup is a comforting and hearty dish featuring tender meatballs, cheesy tortellini, and a flavorful tomato-based broth enriched with fresh spinach and Parmesan cheese. Ready in just 30 minutes, it’s perfect for quick family dinners or meal prepping to warm up your evenings with a satisfying, wholesome meal.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups beef broth
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
Meatballs
- 1 pound frozen cooked meatballs, thawed
Pasta and Vegetables
- 1 package (9 ounces) refrigerated or frozen cheese tortellini
- 2 cups fresh spinach, chopped
Finishing Touches
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- Fresh basil or parsley, chopped, for garnish
- Crusty bread or side salad, for serving (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until softened, about 3 minutes. Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.
- Build the Broth: Pour in the crushed tomatoes, tomato sauce, and beef broth. Add the Italian seasoning and stir well to combine. Bring the mixture to a gentle boil.
- Add Meatballs and Simmer: Carefully add the thawed meatballs to the pot. Reduce the heat to low and simmer uncovered for 15 minutes to allow the flavors to meld.
- Cook the Tortellini: Increase the heat slightly and add the tortellini to the soup. Cook according to the package instructions, typically 5–7 minutes, until tender.
- Incorporate Spinach and Cheese: Stir in the chopped spinach and let it wilt into the soup, about 2 minutes. Add the grated Parmesan cheese and stir until melted. Taste the soup and adjust seasoning with salt and pepper if needed.
- Serve and Garnish: Ladle the soup into bowls. Garnish with extra Parmesan cheese and fresh herbs like basil or parsley. Serve immediately with crusty bread or a side salad for a complete meal.
Notes
- Use frozen cooked meatballs for convenience; fresh meatballs can be browned and added if preferred.
- If you want a spicier version, add red pepper flakes when sautéing the garlic.
- Feel free to swap beef broth for chicken or vegetable broth based on preference.
- Fresh tortellini cooks faster and gives a better texture than frozen; adjust cooking times accordingly.
- For a thicker soup, simmer longer or add a slurry of cornstarch and water.
- This soup stores well in the refrigerator for up to 3 days and can be frozen without the tortellini for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Keywords: Meatball Tortellini Soup, Italian soup, comfort food, quick dinner, tomato soup with meatballs, cheesy tortellini soup
