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Meatball Tortellini Soup Recipe

Meatball tortellini soup recipe with Parmesan cheese and basil
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A comforting one pot meal featuring tender homemade meatballs and cheese tortellini in a rich, savory broth. This family friendly soup comes together in just 40 minutes for the ultimate cozy dinner.

Ingredients

Scale

For the Meatballs:

  • 1 lb ground beef (85/15 blend recommended)
  • 1/3 cup breadcrumbs (Panko works well)
  • 1/4 cup freshly grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Soup Base:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups beef broth
  • 1 (24-ounce) jar marinara sauce
  • 1 teaspoon dried oregano
  • 1 bay leaf (optional)
  • 1 (9-ounce) package refrigerated cheese tortellini
  • 3 cups fresh spinach, roughly chopped
  • Salt and freshly ground black pepper, to taste
  • Extra grated Parmesan cheese and crusty bread for serving

Instructions

  1. Prepare the Meatballs: In a medium bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, parsley, Italian seasoning, salt, and pepper. Mix gently but thoroughly. Form into 1-inch meatballs (about 20-25).
  2. Brown the Meatballs: Heat olive oil in a large Dutch oven over medium-high heat. Brown meatballs in batches for 5-7 minutes per batch, then remove and set aside.
  3. Sauté the Aromatics: In the same pot, add onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  4. Build the Soup Broth: Pour in beef broth and marinara sauce, scraping up browned bits. Stir in oregano and add bay leaf. Bring to a gentle boil.
  5. Simmer and Add Tortellini: Return meatballs to pot. Cover and simmer for 10 minutes. Add tortellini and simmer uncovered for 5-7 minutes until tender.
  6. The Final Touches: Stir in spinach and cook for 1-2 minutes until wilted. Remove bay leaf. Season with salt and pepper to taste.

Notes

For best results when freezing, omit the tortellini and add fresh when reheating. The tortellini can become mushy if frozen and thawed. Store soup in refrigerator for 3-4 days. Reheat gently on stovetop, adding extra broth if needed.

Nutrition

Find it online: https://www.stacksipsnack.com/meatball-tortellini-soup-recipe/