Best 8 Meatball Tortellini Soup Recipes

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Indulge in a hearty and comforting meal with our Meatball Tortellini Soup, a delightful fusion of classic Italian flavors. This savory soup combines juicy meatballs, tender tortellini, and a rich, flavorful broth, making it a perfect choice for a cozy dinner or a quick and satisfying lunch. Accompany your soup with a variety of delectable recipes featured in this article, including a refreshing Arugula Salad with Lemon Vinaigrette, a crusty Artisan Bread for dipping, and a tantalizing Chocolate Lava Cake for a sweet ending. Get ready to tantalize your taste buds with this culinary journey, as we guide you through each recipe step by step.

Check out the recipes below so you can choose the best recipe for yourself!

MEATBALL-TORTELLINI SOUP



Meatball-Tortellini Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 ounces ground beef chuck
1/4 cup grated parmesan cheese, plus more for topping
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
1 clove garlic, grated
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 carrots, diced
2 stalks celery, diced
1 quart low-sodium chicken broth
1 9-ounce package refrigerated cheese tortellini
4 cups loosely packed baby spinach (about 3 ounces)

Steps:

  • Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.
  • Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes.
  • Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.

Nutrition Facts : Calories 474 calorie, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 147 milligrams, Sodium 1065 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Protein 27 grams

MEATBALL TORTELLINI SOUP



Meatball Tortellini Soup image

"After our son left home, I had to learn to pare down recipes for just my husband and me," notes Sherry Little of Sherwood, Arkansas. "So I created this hearty soup with fast-cooking frozen meatballs."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 can (14-1/2 ounces) reduced-sodium beef broth
12 frozen fully cooked Italian meatballs (1/2 ounce each)
3/4 cup fresh baby spinach
3/4 cup stewed tomatoes
1 can (11 ounces) Mexicorn, drained
3/4 cup frozen cheese tortellini (about 20)
Dash salt and pepper

Steps:

  • In a large saucepan, bring broth to a boil. Add meatballs. Reduce heat; cover and simmer for 5 minutes. , Add the spinach, tomatoes and corn; cover and simmer for 5 minutes. Add the tortellini, salt and pepper; cover and simmer for 3 minutes or until tortellini is tender.

Nutrition Facts : Calories 278 calories, Fat 13g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 1138mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

MEATBALL AND TORTELLINI SOUP



Meatball and Tortellini Soup image

This soup is a mixture of my mother's recipe and my own adjustments. It is perfect for a cold day and is usually even better the next day. Simply put it back on the stove, add a little water if needed, and warm it up. There is a lot of prep, especially because of making the meatballs homemade, but it is so worth it. My very favorite soup and full of good ingredients! My kids and husband love it too! Serve with Parmesan cheese and toasted bread.

Provided by Leanne Wiechert

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 16

1 pound ground beef
½ pound ground pork
⅛ cup finely chopped onion
½ tablespoon dried parsley
salt and ground black pepper to taste
3 quarts beef broth
1 (8 ounce) can tomato sauce
3 small red potatoes, or more to taste, chopped
1 cup chopped onion
1 cup chopped kale
½ cup trimmed green beans
¾ cup diced carrots
1 tablespoon minced fresh garlic
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 pound frozen cheese tortellini

Steps:

  • Mix beef, pork, onion, and parsley together in a bowl. Season liberally with salt and some black pepper. Roll into small meatballs.
  • Bring beef broth to a boil in a large pot. Pour in tomato sauce. Add meatballs to the boiling soup. Reduce heat to medium and simmer, skimming off oily residue occasionally, about 1 hour. Add potatoes, onion, kale, green beans, carrots, garlic, basil, and Italian seasoning; simmer until vegetables are tender, 30 minutes to 1 hour.
  • Stir in frozen tortellini and continue to cook until heated through, about 10 minutes more.

Nutrition Facts : Calories 432.4 calories, Carbohydrate 42.3 g, Cholesterol 78.3 mg, Fat 16.9 g, Fiber 4.2 g, Protein 28.7 g, SaturatedFat 7.1 g, Sodium 1611.9 mg, Sugar 4.8 g

SAUCY TORTELLINI AND MEATBALL SOUP #A1



Saucy Tortellini and Meatball Soup #A1 image

A.1. Original Sauce Recipe Contest Entry. This delicious soup is thick with vegetables, pasta and meat. It makes a perfect meal for those chilly days when served with a crusty bread for dipping and salad.

Provided by Souxie

Categories     Sauces

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb ground turkey
1/4 cup panko breadcrumbs
1 egg
1/4 teaspoon granulated garlic
4 tablespoons parmesan cheese, grated, divided
2 tablespoons olive oil
1/2 lb Italian sausage, sliced
1 small onion, diced
1/2 cup green pepper, diced
1 small zucchini, diced
2 garlic cloves, minced
1 (32 ounce) container chicken broth
1 (14 1/2 ounce) can chicken broth
2 tablespoons A.1. Original Sauce
1 (8 ounce) package three-cheese tortellini
1 (5 ounce) bag Baby Spinach
3 large roma tomatoes, peeled and chopped

Steps:

  • Heat oven to 350 degrees F. Line a cookie sheet with no-stick aluminum foil or spray with no-stick cooking spray. Set aside.
  • In a large bowl, combine the ground turkey, breadcrumbs, egg, granulated garlic and 2 tablespoons of the Parmesan cheese. Mix well. Form into 1 1/2" meatballs and place on prepared cookie sheet. Bake for 20-25 minutes or until starting to brown. remove from oven and set aside.
  • Meanwhile, place a 4-5 quart Dutch oven over medium high heat. Add the olive oil and sausage. Cook, stirring often, for 4-5 minutes or until sausage is starting to brown. Add the onion, green pepper, zucchini and garlic. Mix well and cook for 6-8 minutes or until vegetables are crisp/tender.
  • Add the chicken broth and A-1 Sauce and bring to a simmer. Add the tortellini and cook for 5-6 minutes.
  • Add the spinach, tomatoes and the cooked meatballs. Mix well and cook another 5-6 minutes or until tortellini is cooked through.
  • Top each serving with remaining Parmesan cheese.

ITALIAN MEATBALL TORTELLINI SOUP



Italian Meatball Tortellini Soup image

This is so easy, so Italian and SO good! I made this to go with paninis. Makes a great lunch, brunch or dinner! My picky husband loves it. Crockpot cooking is great, makes my day so much easier. This recipe is wonderful because you don't have to start it early in the morning. Takes only a little over 2 hrs. Note: I have used...

Provided by Tammy T

Categories     Cream Soups

Time 2h30m

Number Of Ingredients 10

12 oz bag frozen italian meatballs, thawed
19 oz bag frozen cheese tortellini, thawed
2 can(s) 10.5 oz each cream of mushroom soup
2 box 32 oz each chicken broth
1 tsp parsley, dried
1 tsp oregano, dried
2 clove garlic, minced
salt and pepper, to taste
1 1/2 c baby spinach, fresh
shaved parmesan cheese, to taste

Steps:

  • 1. Put the thawed meatballs in a 6 quart crockpot.
  • 2. In a large bowl, mix the other ingredients except the tortellini, baby spinach and parmesan cheese. Don't forget the salt and pepper. Pour the soup mixture over the meatballs. Cover and cook on high for one hour.
  • 3. Then add the tortellini, stir well and cook one more hour.
  • 4. Add the baby spinach, stir and cook another 15 mins or until wilted. ( do not cook this too long or your tortellini will be mushy)
  • 5. To serve: Add a little shaved parmesan in the bottom of your serving bowls. ladle the soup in the bowls and add a little more shaved parmesan cheese on top. Serve and enjoy

EASY TORTELLINI MEATBALL SOUP



EASY TORTELLINI MEATBALL SOUP image

Categories     Soup/Stew     Cheese     Pasta     Tomato     turkey     Christmas     Thanksgiving     Quick & Easy     Dinner     Basil     Sausage     Carrot     Fall     Winter

Yield 4 servings

Number Of Ingredients 15

1 T olive oil
1 T minced garlic
1 yellow onion, diced
1 carrot, diced
15 - 20 frozen turkey meatballs, thawed
8 cups chicken broth
9 oz (1 package/2.5 servings) frozen cheese tortellini
1/4 t red pepper flakes
1/4 t dried thyme
1/4 t Tabasco sauce
2 14.5 ounce cans petite diced tomatoes
1/2 cup shredded Parmesan cheese
1/2 cup of fresh basil, roughly chopped
salt and pepper to taste
French bread

Steps:

  • In a large stock pot, place garlic and olive oil on medium heat, stirring constantly until garlic is browned; about 3 minutes. Add onions and carrots and continue stirring for 4 - 5 minutes or until vegetables become soft. In the meantime, in a medium pot, cook tortellini according to package; set aside. Add chicken broth to carrot onion mixture and bring to a simmer. Place meatballs in a microwave save container to thaw. After thawed, dice into halves or thirds. Add to onion carrot mixture. Add pepper flakes, thyme, Tabasco and tomatoes. Bring to a simmer for 5 minutes or until thoroughly heated; add salt and pepper to taste. Top with parmesan cheese and basil. Serve piping hot with French bread.

EASY MEATBALL TORTELLINI SOUP



Easy Meatball Tortellini Soup image

Delicious soup that is a family favorite. Found it in the newspaper a few years ago. Usually use Progresso Italian bread crumbs. For color I grate one or two carrots into the pot when I pour in the broth. Servings are main-course servings.

Provided by PugGrannie

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 (48 ounce) cans chicken broth
1 lb ground beef, thawed
1 egg
1/2 cup seasoned bread crumbs
1 (10 ounce) package frozen spinach, thawed and drained
1 (16 ounce) package frozen cheese tortellini
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
grated parmesan cheese (optional)

Steps:

  • Pour cans of broth into large soup pot.
  • Cover and heat over medium heat until simmering.
  • Meanwhile, mix ground beef, egg, bread crumbs, salt and pepper.
  • Form into 3/4" balls.
  • Drop into simmering broth and cook through, about 5 minutes.
  • Add frozen tortellini and cook another 7 minutes.
  • Add spinach and heat a few more minutes.
  • If you'd like, top with grated Parmesan.

Nutrition Facts : Calories 538.5, Fat 21.2, SaturatedFat 8.4, Cholesterol 114.3, Sodium 2429, Carbohydrate 46.6, Fiber 3.5, Sugar 3.1, Protein 38.5

PRESSURE COOKER CHEESE TORTELLINI AND MEATBALL SOUP RECIPE - (4/5)



Pressure Cooker Cheese Tortellini and Meatball Soup Recipe - (4/5) image

Provided by kathya5084

Number Of Ingredients 12

2 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 1/3 cup sliced celery (around 6 to 7 trimmed celery hearts)
8 cups chicken stock or broth
38 to 40 frozen meatballs (around 20 ounces, I use Farmrich Italian)
1 8 ounce bag dried cheese-stuffed tortellini
2 1/2 cups chopped kale or spinach
1 tablespoon minced garlic or 2 garlic cloves, minced
1 1/2 tablespoon lemon juice
1 1/3 teaspoon sugar
1 1/3 teaspoon dried basil
1/2 cup heavy cream

Steps:

  • With the cookers lid off, heat oil on HIGH or "BROWN" until sizzling. Place onion in cooker and saute until translucent, about 5 min. Add celery, chicken stock, meatballs, tortellini, kale, garlic, lemon juice, sugar and basil. Securely lock pressure cooker and set for 5 minutes on HIGH. Perform a QUICK RELEASE to release pressure. Stir in heavy cream and add salt and pepper to taste ( I didn't think it needed any) Serve with crusty rolls and a salad.

Tips:

  • Use high-quality ingredients: Fresh vegetables, herbs, and spices make all the difference in the flavor of your soup. Choose the best quality ingredients you can find.
  • Brown your meatballs: Browning the meatballs before adding them to the soup gives them a richer flavor and helps them hold their shape.
  • Use a variety of vegetables: This recipe calls for carrots, celery, and onion, but you can also add other vegetables like zucchini, broccoli, or spinach.
  • Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use homemade chicken broth, beef broth, or vegetable broth.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a pinch of red pepper flakes or a squeeze of lemon juice.
  • Let the soup simmer: Simmering the soup for at least 30 minutes allows the flavors to meld and develop.

Conclusion:

This meatball tortellini soup is a hearty, flavorful, and satisfying meal that's perfect for a cold winter day. It's also a great way to use up leftover meatballs or tortellini. With a few simple ingredients and a little bit of time, you can easily make this soup at home. So next time you're looking for a quick and easy meal, give this meatball tortellini soup a try. You won't be disappointed!

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