Description
A comforting and hearty Meatball and Tortellini Soup featuring tender meatballs, cheesy tortellini, and fresh spinach simmered in a flavorful tomato and beef broth base. Perfect for a quick and satisfying meal ready in just 30 minutes.
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 chopped onion and sauté for 2-3 minutes, until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Build the Broth: Pour in beef broth, water, diced tomatoes with their juice, and tomato sauce. Stir to combine all ingredients well. Add Italian seasoning, salt, black pepper, and red pepper flakes if using. Bring the soup to a boil.
- Simmer the Soup: After boiling, reduce heat to low and let the soup simmer uncovered for 10 minutes to develop flavor and blend the ingredients.
- Add Tortellini and Meatballs: Stir in refrigerated cheese tortellini and cooked meatballs. Continue cooking for 7-9 minutes, until the tortellini is tender and cooked through.
- Finish and Serve: Add chopped fresh spinach to the pot and stir until it wilts, about 1-2 minutes. Taste and adjust seasoning if necessary. Ladle the soup into bowls and top each serving with grated Parmesan cheese and fresh basil or parsley. Serve hot and enjoy your comforting soup!
Notes
- If using frozen meatballs, ensure they are fully cooked before adding to the soup.
- For extra heat, increase the red pepper flakes according to your spice preference.
- Fresh basil or parsley adds a bright, fresh flavor and can be omitted or substituted with dried herbs if unavailable.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking the tortellini.
- To make this recipe gluten-free, substitute the tortellini with a gluten-free pasta alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
