Meatball Tortellini Soup
Meatball Tortellini Soup is a comforting bowl of warmth, perfect for chilly days. This hearty dish features tender meatballs in a rich chicken broth, swimming alongside plump tortellini and vibrant vegetables. With its simple preparation and delightful flavors, this soup is ideal for busy weeknights or cozy family gatherings. Each spoonful evokes memories of laughter and togetherness, making it a true crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 lb ground beef or turkey
- 1 tsp Italian seasoning
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 2 cups fresh or frozen tortellini
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 cups spinach or kale
Instructions
- In a bowl, mix ground meat, Italian seasoning, garlic, salt, and pepper until just combined. Roll into 1-inch meatballs.
- Heat olive oil in a large pot over medium heat and brown meatballs on all sides (about 5 minutes). Remove from pot.
- In the same pot, sauté carrots and celery for about 5 minutes until softened.
- Add chicken broth and scrape up any browned bits from the bottom. Bring to a gentle boil.
- Stir in tortellini and cook according to package instructions (3-5 minutes).
- Return meatballs to the pot along with spinach or kale; simmer for another 2 minutes.
- Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Substitute turkey meatballs for beef for a lighter option. Add crushed red pepper flakes for extra heat. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.