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- 1 pound ground beef - 1/2 pound ground pork - 9 oz cheese tortellini - 14.5 oz can diced tomatoes - 1 teaspoon dried oregano - 1 teaspoon dried basil - 2 cups fresh spinach - 1 medium onion, chopped - 2 carrots, diced - 2 celery stalks, diced Italian Meatball Tortellini Soup is filling and warm. The meatballs are the star. I use a mix of ground beef and pork for rich flavor. The cheese tortellini adds a nice touch. You can find it in most stores, in the pasta aisle. Diced tomatoes bring brightness to the soup. They give a nice balance to the savory meatballs. I also add dried oregano and basil. These herbs are classic in Italian cooking. They enhance the soup's aroma and taste. Fresh spinach makes the soup healthy. It wilts quickly and adds color. The chopped onion, carrots, and celery form the base of this dish. These vegetables add sweetness and texture. They create layers of flavor in every bite. Gather these ingredients before you start cooking. Having everything ready makes the process smooth and fun. This soup is sure to please everyone at your table. {{ingredient_image_1}} - Mixing the ingredients In a large mixing bowl, combine the ground beef and ground pork. Add the breadcrumbs, grated Parmesan cheese, and the egg. Mix in minced garlic, oregano, basil, salt, and pepper. Use your hands for the best blend. Make sure everything is well combined. - Rolling into meatballs Take small portions of the mixture and roll them into meatballs. Aim for about 1 inch in diameter. This size cooks well and stays juicy. Once rolled, set them aside on a plate while you prepare the soup. - Sautéing onions, carrots, and celery In a large pot, heat olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté these veggies for about 5 minutes. You want them soft but not brown. This base adds great flavor to your soup. - Adding meatballs and broth Once the veggies are ready, add the meatballs to the pot. Cook them for about 5-7 minutes. Turn them occasionally until they are brown on all sides. Next, pour in the chicken broth. Add the diced tomatoes with their juices. Bring this to a gentle simmer. - Incorporating tortellini and spinach Carefully add the cheese tortellini to the pot. Cook for about 5-7 minutes, or until the pasta is tender. Finally, stir in the fresh spinach. Cook for another 2-3 minutes until the spinach wilts. Adjust the seasoning with salt and pepper as needed. Enjoy this rich and hearty dish! To make tender meatballs, mix the meat just enough. Over-mixing makes them tough. Use a light touch when forming the balls. They should be small, about 1 inch wide. If you run out of breadcrumbs, use crushed crackers or cooked rice. Both options work well to bind without changing taste much. Herbs can boost the taste of your soup. Try adding fresh parsley or thyme for great depth. A pinch of red pepper flakes brings warmth, too. For a cheesy finish, sprinkle grated Parmesan or mozzarella on top. Cheese melts beautifully and adds creaminess. This soup shines with crusty bread or a fresh salad. Both add texture and flavor balance. Serve the soup hot, around 165°F. It’s best when warm, so use a thermometer for accuracy. Garnishing with fresh basil adds a pop of color and taste. Enjoy every spoonful! Pro Tips Use Fresh Herbs: Fresh basil and oregano can elevate the flavor of your soup significantly compared to dried herbs. Brown Meatballs First: Browning the meatballs before adding them to the broth adds depth of flavor to the soup. Customize Vegetables: Feel free to add or substitute your favorite vegetables like zucchini or bell peppers for added nutrition and flavor. Let It Rest: Allow the soup to sit for a few minutes after cooking; this will help the flavors meld together beautifully. {{image_2}} You can easily swap out ingredients in this soup. If you want to change the protein, use ground turkey or chicken. They work well and make the dish lighter. For a fun twist, try using Italian sausage for more flavor. For vegetables, mix it up! You can use bell peppers or zucchini instead of carrots and celery. These veggies add different tastes and textures. Feel free to add any of your favorites to the pot. If you follow a gluten-free diet, use gluten-free breadcrumbs for the meatballs. You can also choose gluten-free tortellini if you want. This way, everyone can enjoy the soup without worry. For a vegetarian option, skip the meat altogether. Use cooked lentils and veggie broth instead. It still tastes great and is packed with nutrients. Add more veggies like mushrooms or kale to keep it hearty. Want some heat? Add red pepper flakes to the soup for a spicy kick. You can also add jalapeños for extra flavor. Adjust the amount to fit your taste. If you prefer a creamy soup, stir in some heavy cream or half-and-half at the end. This makes the soup rich and smooth. You’ll love the new depth of flavor it brings. Store your Italian Meatball Tortellini Soup in an airtight container. Let the soup cool down first. I like to use glass containers. They keep the soup fresh and are easy to clean. Make sure to eat leftovers within 3 to 4 days for the best taste. For freezing, pour the soup into freezer-safe bags. Remove as much air as possible. This helps avoid freezer burn. You can also use sturdy containers. When you want to enjoy it again, thaw the soup in the fridge overnight. Heat it on the stove until it’s warm. Stir well to mix the flavors. In the fridge, the soup lasts about 3 to 4 days. If it smells off or has a strange color, it’s best to throw it out. Always trust your senses; if it looks or smells bad, don’t eat it. You can pair this soup with several tasty side dishes. Here are some ideas: - Crusty garlic bread - A fresh green salad - Warm breadsticks - Parmesan cheese crisps - Grilled cheese sandwiches These sides add flavor and texture. They also make your meal feel more complete. Yes, you can prepare this soup in advance. Here are some best practices: - Cook the soup, then cool it. - Store it in the fridge for up to three days. - You can also freeze it for up to three months. - If freezing, leave out the tortellini. Add it when reheating. This way, your soup stays fresh and tasty. To keep your meatballs intact, follow these tips: - Make sure to mix the meatball ingredients well. - Don’t overwork the meat; this can make them tough. - Roll them gently into small balls. - Brown them in the pot before adding the broth. Using these steps will help your meatballs stay whole and delicious in the soup. This blog post covered how to make a delicious Italian Meatball Tortellini Soup. You learned about the key ingredients, from ground beef to fresh spinach. I shared step-by-step instructions for preparing the meatballs and simmering the soup. You also discovered tips for perfecting the meatballs, storing leftovers, and customizing flavors. In closing, this hearty soup is easy to make and fun to share. Try it today and enjoy a warm bowl of comfort!

Italian Meatball Tortellini Soup

A hearty and flavorful soup featuring meatballs, tortellini, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste Salt and pepper
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups fresh spinach
  • 1 package (9 oz) cheese tortellini
  • for garnish Fresh basil leaves

Instructions
 

  • In a mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix until well combined.
  • Roll the mixture into small meatballs (about 1 inch in diameter) and set aside.
  • In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for about 5 minutes until vegetables are softened.
  • Add the meatballs to the pot and cook for about 5-7 minutes, turning occasionally until they are browned on all sides.
  • Pour in the chicken broth and add the diced tomatoes (with their juices). Bring the mixture to a gentle simmer.
  • Carefully add the tortellini and cook for about 5-7 minutes, or until the pasta is tender.
  • Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
  • Adjust seasoning with salt and pepper to taste.
  • Serve hot, garnished with fresh basil leaves.

Notes

Serve hot and garnish with fresh basil leaves for added flavor.
Keyword Italian, meatballs, soup, tortellini