Description
Meatball Soup with Cheese Tortellini is a hearty, comforting soup loaded with tender meatballs, cheesy tortellini, and vegetables simmered in a rich tomato broth — a cozy one-pot meal perfect for chilly nights.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian-style meatballs (homemade or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 6 cups beef or chicken broth
- 1 (8-ounce) can tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups fresh spinach (optional)
- 1 (9-ounce) package refrigerated cheese tortellini
- ¼ cup grated Parmesan cheese (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add meatballs and cook until browned on all sides (if using frozen meatballs, brown slightly to add flavor). Remove and set aside.
- In the same pot, sauté onion for 3–4 minutes until soft. Add garlic and cook for 30 seconds until fragrant.
- Stir in diced tomatoes, tomato sauce, broth, Italian seasoning, basil, salt, and pepper. Bring to a gentle boil.
- Return meatballs to the pot and reduce heat to low. Simmer uncovered for 15–20 minutes to allow flavors to blend.
- Add tortellini and cook for 7–8 minutes (or according to package directions) until tender.
- Stir in fresh spinach just before serving, letting it wilt in the hot soup.
- Taste and adjust seasoning if needed. Serve hot, garnished with Parmesan cheese and fresh parsley.
Notes
- Use mini meatballs for a more bite-sized, spoon-friendly version.
- Substitute beef broth with chicken broth for a lighter flavor.
- Leftovers can be refrigerated for up to 3 days — add a splash of broth when reheating to loosen the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Main Course
- Method: Simmering
- Cuisine: Italian-American