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Tortellini Meatball Soup

Hearty Tortellini Meatball Soup for Cozy Evenings

Tortellini Meatball Soup is a quick and comforting dish perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Cooking fat that adds richness; substitute with vegetable oil if desired.
  • 1 medium Onion Provides sweetness and depth; use shallots for a milder flavor.
  • 4 cloves Garlic For aromatic flavor; fresh garlic is preferred, but garlic powder works in a pinch.
  • 1 teaspoon Italian Seasoning A blend that offers traditional Italian flavor; try oregano or basil as alternatives.
  • 1 teaspoon Salt Enhances flavors; adjust to taste, especially with salted broth.
  • 1/2 teaspoon Black Pepper Adds a bit of spice; omit for a milder soup.
  • 8 ounces Mushrooms Contributes umami and texture; substitute with spinach or kale for extra greens.
For the Meatballs and Broth
  • 30 pieces Meatballs A delightful protein source; choose homemade or store-bought, and frozen meatballs are great for speed!
  • 4 cups Chicken Broth The heart of the soup; vegetable broth can make this soup vegetarian-friendly.
  • 2 cups Water Adjusts the consistency of the soup; use additional broth for a richer flavor.
  • 32 ounces Spaghetti Sauce The flavorful base; feel free to use your favorite brand or a homemade version.
For the Noodles and Garnish
  • 24 ounces Tortellini The star of the dish; refrigerated tortellini is best, but any pasta dough can work.
  • 1/2 cup Parmesan Cheese For garnish and extra flavor; substitute with grated mozzarella or omit for a dairy-free option.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 diced onion and sauté for about 3 minutes until it becomes translucent and fragrant.
  2. Stir in 8 ounces of sliced mushrooms and cook for another 3 minutes. Continue stirring frequently until the mushrooms are tender.
  3. Add 4 cloves of minced garlic, 1 teaspoon of Italian seasoning, and a pinch of salt and black pepper. Cook for about 30 seconds.
  4. Pour in 4 cups of chicken broth, 2 cups of water, and 32 ounces of spaghetti sauce. Gently add in 30 meatballs, stirring to combine.
  5. Once boiling, add 24 ounces of cheese-filled tortellini to the pot. Reduce the heat to medium and cook for approximately 7 minutes.
  6. Ladle the soup into bowls and garnish with freshly chopped parsley or basil and a sprinkle of grated Parmesan cheese.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 44gProtein: 18gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 900mgPotassium: 550mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

Use frozen meatballs and jarred spaghetti sauce to cut prep time in half. Customize with spinach, carrots, or bell peppers for a nutrition boost.

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