Description
This hearty Meatball and Tortellini Soup combines tender cheese tortellini, flavorful meatballs, and a rich tomato-based broth enhanced with aromatic herbs and fresh spinach. Perfect for a cozy weeknight dinner, this soup is easy to prepare, packed with savory flavors, and creates a comforting meal that satisfies the whole family.
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 the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for about 30 seconds until it is fragrant but not browned.
- Build the Broth: Pour in the beef broth and water, then add the diced tomatoes with their juice and tomato sauce. Stir everything together to combine. Season the mixture with Italian seasoning, salt, black pepper, and red pepper flakes if using. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10 minutes to meld the flavors.
- Add the Pasta & Meatballs: Stir in the refrigerated cheese tortellini and the cooked meatballs. Let the soup cook for 7 to 9 minutes, or until the tortellini becomes tender and cooked through.
- Finish & Serve: Add the chopped fresh spinach to the pot and stir, allowing it to wilt for 1 to 2 minutes. Taste and adjust the seasoning with additional salt or pepper if needed. Ladle the soup into bowls and top each serving with grated Parmesan cheese and fresh basil or parsley. Serve hot and enjoy your comforting meal.
Notes
- You can use homemade or store-bought meatballs depending on your preference and time.
- If you prefer a spicier soup, increase the amount of red pepper flakes.
- For a vegetarian version, substitute the beef broth with vegetable broth and use vegetarian meatballs or omit the meatballs entirely.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Fresh basil or parsley adds a bright, fresh flavor, but you can substitute with dried herbs if fresh is unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
