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Meatball and Tortellini Soup

Meatball and Tortellini Soup

The ultimate comfort food, Meatball and Tortellini Soup is rich, hearty, and incredibly satisfying. Filled with juicy meatballs, tender tortellini, and a savory broth, it's perfect for a cozy meal any night of the week. Make it tonight for a warm hug in a bowl!
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Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon Olive oil
  • 1 Onion medium, chopped
  • 1 Garlic clove, minced
  • 1 Beef broth (14.5-ounce) can
  • 1 Diced tomatoes (28-ounce) can
  • 1 Tomato sauce (8-ounce) can
  • 1/2 Dried oregano teaspoon
  • 1/2 Salt teaspoon
  • 12-16 Italian meatballs frozen Johnsonville
  • 1 Tortellini (9-ounce) package refrigerated
  • 2 Baby spinach leaves, handfuls
  • 1/3 Heavy cream cup, optional

Equipment

  • Dutch Oven

Method
 

  1. Heat olive oil in a Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and cook 1 minute.
  3. Add beef broth, diced tomatoes, tomato sauce, dried oregano, salt, and meatballs. Simmer for 15 minutes.
  4. Add tortellini and simmer just until barely al dente.
  5. Stir in spinach leaves and heavy cream. Taste for seasoning and add more salt if desired.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: You can freeze this soup for up to 2 months. Make sure to leave out the cream when freezing.
  • Pairing: Serve with crusty bread or a fresh salad for a complete meal.
  • Variations: Add more vegetables like carrots or bell peppers for a nutritional boost.