This soup is wonderfully versatile and forgiving. You can use homemade or frozen meatballs, fresh or frozen tortellini, and easily add vegetables like spinach or kale for extra color and nutrition. It’s a great make-ahead meal, as the flavors deepen over time, and leftovers reheat beautifully. Serve it with crusty bread or garlic toast for a complete, comforting meal. Cheese Tortellini and Meatball Soup is the kind of recipe that feels like a hug in a bowl, simple, nourishing, and full of comforting, home-style flavor.
Ingredients
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon black pepper
4 cups chicken or beef broth
1 can (15 oz) diced tomatoes
12–16 fully cooked meatballs
1 package (9–12 oz) cheese tortellini
Salt, to taste
Optional: fresh spinach or kale, grated Parmesan for serving
Instructions
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened. Stir in the garlic, Italian seasoning, and black pepper, cooking briefly until fragrant. Add the broth and diced tomatoes, bringing the soup to a gentle boil. Add the meatballs and reduce heat to a simmer. Cook for 10 minutes. Stir in the tortellini and cook according to package directions, usually 5–7 minutes, until tender. Add optional spinach or kale during the last few minutes if using. Taste and adjust salt as needed. Serve hot, topped with grated Parmesan if desired.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
