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–+ servings
Cheesy Meatball Tortellini Soup

Cheesy Meatball Tortellini Soup

This Cheesy Meatball Tortellini Soup is a cozy dinner fix that brings family together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 teaspoons olive oil can substitute with vegetable oil
  • 1 medium onion diced; yellow or white onions work well
  • 1 tablespoon garlic minced; use fresh for best results
For the Broth
  • 28 ounces petite diced tomatoes canned, undrained
  • 15 ounces tomato sauce can substitute with crushed tomatoes
  • 1 tablespoon Italian seasoning can replace with oregano or basil
  • 4 cups beef broth can use vegetable broth for vegetarian option
For the Meatballs
  • 20 ounces Italian mini meatballs thawed; substitute with turkey, chicken, or plant-based meat
For the Tortellini
  • 20 ounces fresh refrigerated cheese tortellini main carbohydrate; may use dried tortellini with adjusted cooking time
For Garnishing
  • 0.5 cup Parmesan cheese plus extra for garnish; can substitute with Pecorino Romano
  • Kosher salt to taste
  • ground black pepper to taste

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 teaspoons of olive oil over medium-high heat until shimmering. Add 1 diced onion and sauté for 2-3 minutes until it turns translucent and fragrant.
  2. Stir in 1 tablespoon of minced garlic and cook for another minute until lightly golden.
  3. Pour in 1 can of undrained petite diced tomatoes, 1 can of tomato sauce, and 4 cups of beef broth along with 1 tablespoon of Italian seasoning. Stir well and gently add the thawed meatballs.
  4. Bring the mixture to a boil, then lower to a gentle simmer for about 20 minutes, stirring occasionally.
  5. Add 20 ounces of fresh cheese tortellini to the simmering broth and cook for 5-7 minutes, or until they float and are tender.
  6. Stir in ½ cup of grated Parmesan cheese until melted and creamy. Season with kosher salt and ground black pepper as needed.
  7. Ladle the soup into bowls, garnishing with extra Parmesan and fresh herbs.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. If freezing, do not add tortellini before freezing. Add cooked tortellini during reheating.

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