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Cheesy Meatball Tortellini Soup

Cheesy Meatball Tortellini Soup
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Cheesy Meatball Tortellini Soup is a hearty and comforting one-pot meal that combines tender homemade meatballs, creamy cheese-filled tortellini, and savory broth with fresh greens and melted cheese. Perfect for quick weeknight dinners or cozy chilly nights, this soup is customizable, family-friendly, and full of rich flavors that satisfy both the soul and appetite.

Ingredients

Scale

Meatballs

  • 1 lb ground beef or turkey
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste
  • 2 tbsp olive oil (for browning)

Soup Base

  • 4 cups chicken or beef broth
  • 1 can (14 oz) crushed tomatoes
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste

Pasta and Greens

  • 9 oz cheese tortellini
  • 2 cups fresh spinach or kale

Garnishes

  • 1/2 cup shredded mozzarella or grated Parmesan cheese
  • Optional: chopped fresh parsley or basil for topping

Instructions

  1. Prepare the Meatballs: In a mixing bowl, combine ground beef or turkey with minced garlic, finely chopped onion, Italian seasoning, salt, and pepper. Mix well and form into small, bite-sized meatballs to ensure even cooking and tenderness.
  2. Brown the Meatballs: Heat olive oil in a large pot over medium heat. Add the meatballs in batches to avoid overcrowding and cook until browned on all sides but not fully cooked through. This seals in juices and adds a flavorful crust.
  3. Sauté Aromatics and Add Broth: Remove the browned meatballs and set aside. In the same pot, sauté the chopped onions and garlic until fragrant and translucent. Pour in the chicken or beef broth and crushed tomatoes, stir well, then return the meatballs to the pot to simmer gently.
  4. Cook the Tortellini and Greens: Add the cheese tortellini directly to the simmering soup and cook according to package instructions until tender. Near the end of cooking, stir in fresh spinach or kale and allow it to wilt, adding vibrant color and extra nutrients.
  5. Finish with Cheese and Seasoning: Taste the soup and adjust salt and pepper as needed. Just before serving, sprinkle shredded mozzarella or Parmesan cheese on top, allowing it to melt into the hot soup for a rich, cheesy finish.

Notes

  • Make meatballs uniform in size using a small spoon or cookie scoop for even cooking.
  • Brown meatballs in batches to avoid steaming and to get a nice crust.
  • Use fresh herbs like basil or oregano when possible to boost flavor beyond dried Italian seasoning.
  • Add tortellini last to prevent overcooking and keep the pasta tender.
  • Simmer the soup gently on low heat to meld flavors without breaking down ingredients.
  • Store leftovers in airtight containers refrigerated for up to 3 days; flavors deepen overnight.
  • Freeze soup without cheese and add fresh cheese when reheating for best texture.
  • Reheat gently on stove with occasional stirring; add broth or water if soup thickens too much.

Nutrition

Keywords: meatball soup, tortellini soup, cheesy soup, comfort food, one-pot meal, quick dinner, family-friendly, Italian soup

Find it online: https://recipesemilly.com/cheesy-meatball-tortellini-soup/