Meatball Tortellini Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
9 cups
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Calories
448 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Meatball Tortellini Soup
Description
In this soup, diced onions and minced garlic are sautéed in olive oil to build flavor before combining diced tomatoes, tomato sauce, Italian seasoning, beef broth, and thawed mini Italian meatballs. The mixture simmers uncovered to develop a rich base. Cheese tortellini is added last, cooking briefly until tender but not overdone. Parmesan cheese enriches the broth, creating a creamy note despite the tomato base.
The soup's texture is thick, almost stew-like, requiring occasional stirring and potential addition of extra broth to reach desired consistency. The frozen mini meatballs are well-sized for spoonfuls, complementing tender pasta and the herbal hints of Italian seasoning. Garnishes of Parmesan and fresh herbs add freshness and depth.
Serve the soup hot, ideal for a comforting meal that delivers protein, pasta, and vegetable components in one pot. It can be a hearty lunch or dinner, especially on cooler days. Adjust salt and pepper to taste after cheese is stirred in.
Frozen mini meatballs and fresh refrigerated tortellini work best but dry or frozen tortellini can be used with adjusted cooking times and extra broth to compensate for absorption.
Ingredients
- 2 teaspoons olive oil
- 1 small onion diced (about 1 cup
- 1 tablespoon garlic minced
- 1 (28 ounce) diced tomato not drained, petite, canned
- 1 (15 ounce) tomato sauce canned
- 1 tablespoon Italian seasoning
- 4 cups beef broth (or more to thin the soup if desired)
- 1 (20 ounce) mini meatballs thawed, frozen, Italian style, package
- 20 ounces cheese tortellini pasta fresh, refrigerated
- ½ cup Parmesan Cheese plus additional for garnish, shredded
- kosher salt to taste
- ground black pepper to taste
- basil for garnish, chopped fresh; or parsley
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the onion and cook until it's starting to soften, about 2-3 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Stir in the diced tomatoes, tomato sauce, Italian seasoning, beef broth, and meatballs. Bring to a boil; reduce the heat to low and simmer (uncovered) for 20 minutes.
- Add the tortellini and cook just until tender, about 5-7 more minutes. Stir in Parmesan cheese. Taste and season with salt and pepper, if necessary.
- Serve soup immediately. Ladle into bowls and garnish with additional Parmesan cheese and fresh herbs, if desired.
Notes
- The soup is quite thick; add extra beef broth to thin it to your preferred consistency.
- Frozen Italian mini meatballs are recommended for their size and flavor compatibility.
- Refrigerated fresh cheese tortellini provides quicker cooking and texture; adjust cooking time and broth if using dry or frozen tortellini.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9cups
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 448kcal | 22% |
| Carbohydrates | 38g | 13% |
| Protein | 26g | 52% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 74mg | 25% |
| Sodium | 1155mg | 48% |
| Potassium | 685mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 13mg | 14% |
| Calcium | 215mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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