Easy Meatball Tortellini Soup
Warm, comforting, and incredibly easy to make, this Easy Meatball Tortellini Soup is the ultimate one-pot meal for busy weeknights or cozy family dinners. Featuring tender, homemade beef meatballs seasoned with garlic and Italian herbs, this hearty soup is brimming with cheese-filled tortellini, nutrient-packed fresh spinach, and a flavorful tomato-chicken broth. Ready in just 45 minutes, this recipe highlights simple yet wholesome ingredients, including Parmesan, diced tomatoes, and aromatic garlic, for a rich, savory flavor profile. Perfect for serving with crusty bread, a sprinkle of fresh parsley, and extra Parmesan on top, this satisfying soup is guaranteed to become a family favorite. Plus, it’s ideal for meal prep or freezing, making it a go-to option for a delicious, stress-free dinner.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.25 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 large Egg
- 0.5 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 28 ounces Diced tomatoes
- 6 cups Chicken broth
- 10 ounces Cheese tortellini (fresh or frozen)
- 4 cups Fresh spinach
- 2 tablespoons Fresh parsley, chopped (optional)
- to taste Grated Parmesan cheese for serving (optional)
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and black pepper. Mix until fully combined.
Roll the meat mixture into small, bite-sized meatballs and set aside.
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the meatballs in batches and cook until browned on all sides, about 5 minutes. Remove the meatballs and set aside on a plate. (They do not need to be fully cooked as they will finish cooking in the soup.)
In the same pot, add the diced onion and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the diced tomatoes and chicken broth. Bring the mixture to a boil.
Once boiling, add the browned meatballs back to the pot. Reduce the heat to a simmer and cook for 10 minutes, allowing the flavors to meld together and the meatballs to cook through.
Add the tortellini to the pot and cook according to the package instructions, typically 5-7 minutes.
Stir in the fresh spinach and cook for 1-2 minutes, or until wilted.
Taste the soup and adjust seasoning with salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 7902 mg | 344% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 35.9 g | ||
| Protein | 155.8 g | 312% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1185 mg | 91% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 4572 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
