Description
This Meatball and Tortellini Soup is a hearty and comforting one-pot meal packed with juicy meatballs, cheesy tortellini, and a rich tomato broth. Ready in just 30 minutes, it’s the perfect weeknight dinner for cozy nights!
Ingredients
- 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)
- 1 package (9 oz) refrigerated cheese tortellini
- 20 small cooked meatballs (homemade or frozen)
- 2 cups fresh spinach, chopped
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
1. 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.
2. Build the Broth:
- Pour in beef broth, water, diced tomatoes, and tomato sauce. Stir to combine.
- Add Italian seasoning, salt, black pepper, and red pepper flakes (if using).
- Bring the soup to a boil, then reduce heat to low and let it simmer for 10 minutes.
3. Add the Pasta & Meatballs:
- Stir in tortellini and meatballs.
- Cook for 7-9 minutes, or until the tortellini is tender.
4. Finish & Serve:
- Stir in chopped spinach and let it wilt for 1-2 minutes.
- Taste and adjust seasoning if needed.
- Ladle into bowls and top with grated Parmesan and fresh basil or parsley.
- Serve hot and enjoy!
Notes
- Make It Creamy: Stir in ½ cup heavy cream for a richer broth.
- Spice It Up: Add extra red pepper flakes or a pinch of cayenne.
- Vegetarian Option: Swap beef broth for vegetable broth and use plant-based meatballs.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Soup, One-Pot Meals
- Method: Stovetop
- Cuisine: Italian-Inspired
