Description
This hearty Meatball and Tortellini Soup combines tender cheese tortellini, flavorful mini meatballs, and nutritious baby spinach in a savory tomato and chicken broth base. Easy to prepare and perfect for a comforting family dinner, this one-pot meal brings warmth and satisfying flavors to your table.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 6 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes with juices
Main Ingredients
- 1 pound frozen or fresh cheese tortellini
- 1 pound fully cooked frozen mini meatballs, thawed if frozen
- 3 cups baby spinach, lightly packed
Seasoning & Garnish
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat the oil and sauté onions: Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 4–5 minutes until softened and translucent.
- Add garlic and Italian seasoning: Stir in the minced garlic and dried Italian seasoning, cooking for an additional 30 seconds to release their aromas without burning.
- Add broth and tomatoes: Pour in the low-sodium chicken broth and the diced tomatoes with their juices into the pot, then bring the mixture to a boil over medium-high heat.
- Cook tortellini and meatballs: Add the cheese tortellini and thawed mini meatballs to the boiling soup. Reduce heat to a simmer and cook for 6–8 minutes or according to the tortellini package instructions until the tortellini are tender and the meatballs are heated through.
- Add spinach and season: Stir in the baby spinach and cook for 1–2 minutes until wilted. Season the soup with salt and black pepper to taste.
- Serve with Parmesan: Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve hot and enjoy your comforting meal.
Notes
- You can use homemade or fresh meatballs instead of frozen for a fresher flavor.
- For a creamier version, stir in a splash of heavy cream before serving.
- Spinach can be substituted with kale or Swiss chard for variation.
- Adjust seasoning to taste according to dietary needs.
