How to Make Italian Meatball and Cheese Tortellini Soup - A Step-by-Step Guide

There's nothing quite like a hearty, warming bowl of Italian meatball and cheese tortellini soup. This timeless classic combines savory meatballs, tender cheese-filled tortellini, and a rich, flavorful broth to create a dish that is both satisfying and comforting.

Perfect for a chilly evening or a cozy family dinner, this soup is a crowd-pleaser that will have everyone coming back for seconds. It's a recipe that has been passed down through generations and holds a special place in the ...

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Ingredients

  • 2 tablespoons butter
  • 1 onion, diced
  • 1 tablespoon minced fresh garlic
  • 2 quarts beef stock
  • 1 (12 ounce) can diced tomatoes
  • ½ cup green beans
  • ½ cup diced carrot
  • ½ cup chopped kale
  • 1 tablespoon Italian seasoning
  • 1 bay leaf
  • 1 pound frozen, cooked Italian-style meatballs - thawed
  • 1 pound fresh cheese tortellini
  • 2 tablespoons grated Parmesan cheese

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 3 quarts

  • Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot; add the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and tortellini; return to a boil and cook another 5 minutes. Ladle into bowls and top each with about 1 teaspoon Parmesan cheese to serve.
  • Nutrition

    528 cal.

    • Total Fat: 22g
    • Saturated Fat: 10g
    • Cholesterol: 107mg
    • Sodium: 699mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 5g
    • Total Sugars: 9g
    • Protein: 30g
    • Vitamin C: 34mg
    • Calcium: 124mg
    • Iron: 4mg
    • Potassium: 586mg