Description
A hearty and comforting Meatball and Tortellini Soup featuring tender tortellini, savory meatballs, and fresh spinach simmered in a flavorful tomato and beef broth, perfect for a quick 30-minute meal.
Ingredients
Scale
Soup Base
- 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)
Main Ingredients
- 1 package (9 oz) refrigerated cheese tortellini
- 20 small cooked meatballs (homemade or frozen)
- 2 cups fresh spinach, chopped
Garnish
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until it softens and becomes translucent. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Build the Broth: Pour in the beef broth, water, diced tomatoes with their juice, and tomato sauce into the pot. Stir to combine all ingredients. Add Italian seasoning, salt, black pepper, and red pepper flakes if using. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 10 minutes to meld the flavors.
- Add the Pasta & Meatballs: Stir in the refrigerated cheese tortellini and cooked meatballs. Continue cooking for 7-9 minutes or until the tortellini are tender and cooked through.
- Finish & Serve: Stir in the chopped fresh spinach and allow it to wilt for 1-2 minutes in the hot soup. Taste the soup and adjust seasoning if necessary. Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil or parsley. Serve hot and enjoy this delicious, comforting meal.
Notes
- You can use homemade or store-bought meatballs; if using frozen, no need to thaw before adding.
- Adjust the amount of red pepper flakes according to your spice preference or omit for a milder soup.
- For a vegetarian version, substitute vegetable broth and use vegetarian meatballs or omit meatballs entirely.
- Fresh spinach can be substituted with kale or Swiss chard for variation.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
