Meatball Tortellini Soup

By Muhammad Faizan

Meatball Tortellini Soup

Description

This comforting Meatball Tortellini Soup combines savory Italian meatballs, tender cheese tortellini, and a rich tomato broth for a satisfying meal that’s ready in under 30 minutes. Perfect for busy weeknights or cozy weekends, it pairs beautifully with garlic bread and a sprinkle of Parmesan.

Ingredients

Servings: 6

  • 1 tbsp olive oil

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 1 (28 oz) can crushed tomatoes

  • 4 cups beef or chicken broth

  • 1 cup water (optional, to adjust consistency)

  • 1 tsp Italian seasoning

  • ½ tsp crushed red pepper flakes (optional)

  • 1 bag (about 12–16 oz) frozen or fresh Italian meatballs

  • 1 (9 oz) package refrigerated cheese tortellini

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

  • Shredded Parmesan cheese, for serving

Instructions

  1. Sauté Aromatics:
    Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 3–4 minutes. Stir in garlic and cook for another 30 seconds.

  2. Add Broth and Tomatoes:
    Pour in crushed tomatoes, broth, and water (if using). Stir in Italian seasoning, red pepper flakes, salt, and pepper.

  3. Add Meatballs:
    Stir in meatballs and bring the soup to a gentle boil. Reduce heat to medium and let simmer for 10 minutes (15 if meatballs are frozen).

  4. Add Tortellini:
    Stir in the tortellini and cook according to package instructions (usually 5–7 minutes), until tender.

  5. Serve:
    Ladle into bowls and top with shredded Parmesan cheese and chopped parsley. Serve with garlic bread or a green salad.

Notes

  • Use frozen, homemade, or store-bought meatballs — all work great.

  • Swap cheese tortellini for spinach or beef tortellini for variety.

  • For a creamy version, add ½ cup heavy cream or half-and-half near the end of cooking.

  • Leftovers store well for up to 3 days in the fridge; reheat gently on the stove.

Tips

  • Add a handful of fresh spinach or kale for extra nutrients.

  • To thicken the broth, simmer uncovered for a few extra minutes.

  • Freeze the soup (without tortellini) for up to 3 months; add fresh tortellini when reheating.

Nutritional Information (per serving)

(Approximate values)

  • Calories: 420 kcal

  • Protein: 24 g

  • Carbohydrates: 35 g

  • Fat: 20 g

  • Fiber: 3 g

  • Sodium: 950 mg

Health Benefits

  • Protein-rich: Meatballs and tortellini provide muscle-building protein.

  • Comforting and filling: Great for cold days or post-workout recovery.

  • Versatile: Can be made with lean turkey meatballs or low-sodium broth for a lighter version.

  • Vegetable-friendly: Easily add spinach, carrots, or zucchini for extra vitamins.

Q & A

Q1: Can I make this soup vegetarian?
A1: Yes! Substitute the meatballs with plant-based ones and use vegetable broth.

Q2: Can I use dried tortellini?
A2: You can, but increase cooking time by 5–8 minutes and add more broth if needed.

Q3: How do I make it spicy?
A3: Add extra crushed red pepper flakes or a splash of hot sauce.

Q4: Can I cook this in a slow cooker?
A4: Yes. Add all ingredients except tortellini and cook on LOW for 4–6 hours. Add tortellini in the last 30 minutes.

Q5: What can I serve with it?
A5: Garlic bread, Caesar salad, or roasted vegetables complement it perfectly.

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