Description
A hearty and comforting Meatball and Tortellini Soup featuring flavorful meatballs, tender cheese tortellini, fresh spinach, and a savory tomato broth. This easy-to-make soup combines Italian seasonings with wholesome ingredients for a satisfying meal perfect for any day of the week.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
Main Ingredients
- 1 package (9 oz) refrigerated cheese tortellini
- 20 small cooked meatballs (homemade or frozen)
- 2 cups fresh spinach, chopped
Garnish
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
- Add liquids and seasonings: Pour in beef broth, water, diced tomatoes with their juice, and tomato sauce. Stir in Italian seasoning, salt, black pepper, and optional red pepper flakes. Bring the mixture to a gentle boil.
- Simmer with meatballs and tortellini: Add the cooked meatballs to the pot. Carefully drop the cheese tortellini into the simmering soup. Cook for about 7-8 minutes, or until tortellini are tender and cooked through.
- Finish with spinach and garnish: Stir in chopped fresh spinach and cook for an additional 2 minutes until wilted. Serve the soup hot, sprinkled with grated Parmesan cheese and garnished with fresh basil or parsley.
Notes
- You can use homemade or frozen cooked meatballs depending on convenience.
- Adjust the red pepper flakes to suit your preferred level of spiciness or omit for a milder soup.
- For a vegetarian version, substitute vegetable broth and omit meatballs, or use plant-based meat alternatives.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Ensure tortellini is cooked just until tender to prevent it from becoming mushy.
