Meatball Tortellini Soup: A Delicious & Easy Recipe

Meatball Tortellini Soup: Is there anything more comforting on a chilly evening? Imagine sinking your spoon into a warm bowl filled with tender, savory meatballs, plump cheese-filled tortellini, and a rich, flavorful broth. This isn’t just soup; it’s a hug in a bowl!

While the exact origins of Meatball Tortellini Soup are a bit murky, it’s a delightful fusion of Italian-American comfort food. Meatballs, a staple in Italian cuisine, found their way into countless dishes in America, and the addition of cheese tortellini elevates this soup to a truly satisfying meal. It’s a testament to the beautiful blending of culinary traditions.

People adore this soup for so many reasons. The combination of textures is simply divine – the soft tortellini, the slightly chewy meatballs, and the smooth, comforting broth. The taste is a symphony of savory flavors, with the richness of the meat complementing the cheesy goodness of the tortellini. But perhaps the best part? It’s incredibly easy to make! Perfect for a weeknight dinner or a cozy weekend lunch, this Meatball Tortellini Soup is sure to become a family favorite. Get ready to experience a bowl of pure deliciousness!

this Recipe

Ingredients:

• For the Meatballs:
• 1 pound ground beef (80/20 blend recommended for flavor)
• 1/2 pound ground Italian sausage (sweet or hot, your preference!)
• 1/2 cup breadcrumbs (Italian seasoned preferred)
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1 tablespoon dried Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup milk
• 1 tablespoon olive oil (for browning)
• For the Soup:
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups chicken broth (low sodium recommended)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a little kick!)
• Salt and pepper to taste
• 9 ounces cheese tortellini (fresh or frozen)
• 1 cup chopped fresh spinach
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving)

Making the Meatballs:

Okay, let’s get started with the meatballs! These are the heart of the soup, and trust me, homemade makes all the difference. Don’t be intimidated; it’s easier than you think!

1. Combine the Ingredients: In a large bowl, gently combine the ground beef, Italian sausage, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, pepper, and milk. I like to use my hands for this, but be careful not to overmix! Overmixing can lead to tough meatballs, and nobody wants that.
2. Form the Meatballs: Using a spoon or a small cookie scoop, form the mixture into small meatballs, about 1 inch in diameter. I find that a cookie scoop helps keep them uniform in size, which means they’ll cook evenly. Place the meatballs on a plate or baking sheet lined with parchment paper. This prevents them from sticking.
3. Brown the Meatballs: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches, being careful not to overcrowd the pan. Brown the meatballs on all sides, about 2-3 minutes per side. You don’t need to cook them all the way through at this point; you just want to get a nice sear on them. Browning adds a ton of flavor! Remove the browned meatballs from the skillet and set them aside. They’ll finish cooking in the soup later.

Building the Soup Base:

Now that the meatballs are prepped, let’s move on to the soup base. This is where all the delicious flavors come together to create that comforting, hearty broth.

1. Sauté the Vegetables: In the same skillet you used to brown the meatballs (don’t worry about cleaning it; those browned bits add flavor!), add the remaining olive oil. Heat over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. This step is important because it builds a flavorful foundation for the soup.
2. Add the Garlic: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic cooking is one of my favorite things!
3. Add the Liquids and Seasonings: Pour in the chicken broth, crushed tomatoes, and tomato sauce. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
4. Simmer the Soup: Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. This is a great time to relax and let the soup do its thing!

Combining Everything and Finishing Touches:

Almost there! Now it’s time to bring the meatballs and tortellini into the mix and finish off this delicious soup.

1. Add the Meatballs: Gently add the browned meatballs to the simmering soup. Make sure they are submerged in the liquid. Continue to simmer for another 15-20 minutes, or until the meatballs are cooked through. You can check for doneness by cutting one open; it should be cooked all the way through with no pink remaining.
2. Add the Tortellini: Add the cheese tortellini to the soup and cook according to the package directions, usually about 3-5 minutes. Be careful not to overcook the tortellini, as they can become mushy. I prefer to use fresh tortellini, but frozen works just as well.
3. Add the Spinach: Stir in the chopped fresh spinach and cook until wilted, about 1-2 minutes. Spinach adds a nice pop of color and some extra nutrients!
4. Taste and Adjust: Taste the soup and adjust the seasoning as needed. You might want to add a little more salt, pepper, or Italian seasoning.
5. Serve and Garnish: Ladle the Meatball Tortellini Soup into bowls and garnish with fresh parsley and grated Parmesan cheese. A sprinkle of red pepper flakes is also a nice touch if you like a little heat.

Tips and Variations:

Here are a few extra tips and ideas to customize this recipe to your liking:

• Meatball Variations: Feel free to experiment with different types of ground meat in the meatballs. Ground turkey or chicken would also work well. You can also add other ingredients to the meatball mixture, such as chopped onions, bell peppers, or herbs.
• Vegetable Additions: Add other vegetables to the soup, such as zucchini, yellow squash, or green beans.
• Spice it Up: If you like a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
• Creamy Soup: For a creamier soup, stir in a splash of heavy cream or half-and-half at the end.
• Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop even more as it sits!
• Freezing: Meatball Tortellini Soup freezes well. Let it cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating. Note that the tortellini may become a bit softer after freezing and thawing.

Enjoy!

I hope you enjoy this Meatball Tortellini Soup as much as I do! It’s the perfect comfort food for a chilly day. Let me know in the comments if you try it and what you think!

Conclusion:

This Meatball Tortellini Soup isn’t just another recipe; it’s a warm hug in a bowl, a comforting symphony of flavors that will have you craving it again and again. I truly believe this is a must-try because it’s quick enough for a weeknight meal but impressive enough to serve to guests. The combination of savory meatballs, cheesy tortellini, and a rich, flavorful broth creates a truly unforgettable experience. It’s the kind of dish that brings everyone to the table with smiles, and that’s what cooking is all about, right?

But beyond the deliciousness, what makes this soup so special is its versatility. Feel free to get creative and make it your own! For a heartier meal, consider adding some chopped vegetables like carrots, celery, or spinach directly into the broth while it simmers. A handful of kale tossed in during the last few minutes of cooking adds a boost of nutrients and a lovely earthy note.

If you’re looking to spice things up, a pinch of red pepper flakes or a dash of hot sauce will do the trick. For a creamier texture, stir in a dollop of ricotta cheese or a swirl of heavy cream just before serving. And for those who prefer a lighter option, you can easily substitute ground turkey or chicken for the beef in the meatballs. You can even use pre-made meatballs to save time!

Serving suggestions? I love to serve this soup with a crusty loaf of bread for dipping – perfect for soaking up all that delicious broth. A sprinkle of freshly grated Parmesan cheese and a few fresh basil leaves add a touch of elegance. It also pairs beautifully with a simple side salad. For a complete meal, consider serving it with a grilled cheese sandwich for the kids (and the adults who are kids at heart!).

I’ve poured my heart into perfecting this recipe, and I’m so excited for you to try it. I’m confident that this Meatball Tortellini Soup will become a family favorite in your home, just as it has in mine. It’s more than just a soup; it’s a memory in the making.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create some magic in the kitchen. I promise you won’t regret it.

And most importantly, I want to hear about your experience! Did you make any variations? What did your family think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear how this recipe has brought joy to your table. Happy cooking! I hope you enjoy this recipe as much as I do. Don’t forget to rate the recipe once you’ve tried it! Your feedback helps me create even more delicious and easy-to-follow recipes for you. Let me know if you have any questions, I’m always here to help!