Meatball Tortellini Soup Recipe

Introduction

This hearty Meatball Tortellini Soup combines tender homemade meatballs with savory broth, fresh vegetables, and comforting tortellini. It’s a warming and satisfying dish perfect for cozy dinners or when you want a delicious one-pot meal.

Ingredients

• 1 lb Italian sausage
• 1 lb ground beef
• 1/2 tablespoon freshly chopped parsley
• 1/2 tablespoon sliced green onion
• 8 Ritz crackers
• 3 slices bread (preferably end slices)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce
• 1/4 cup milk
• 1 egg
• 1/2 tablespoon garlic powder
• 1/4 tablespoon black pepper
• 1/4 tablespoon salt
• 4 cloves garlic, minced
• 1 celery stalk, chopped
• 1/2 yellow onion, diced
• 7 cups chicken broth or vegetable broth
• 1 cup water
• 1 cup chopped kale
• 1 carrot, sliced
• 14 oz diced tomatoes
• Salt and pepper to taste
• Tortellini (amount to preference)
• Grated Parmesan cheese for topping

Instructions

1. Step 1: Soak the bread in milk by breaking it into pieces and mixing with your fingers until fully absorbed.
2. Step 2: In a large bowl, blend the ground Italian sausage and ground beef together. Add salt, pepper, garlic powder, Italian seasoning, crushed Ritz crackers, Worcestershire sauce, hot sauce, egg, the soaked bread and milk mixture, and sliced green onion. Mix well to combine.
3. Step 3: Roll the mixture into evenly sized meatballs using your palms.
4. Step 4: Heat oil in a pan over medium heat and brown the meatballs on all sides. Once browned, transfer them to a plate lined with napkins to drain excess oil.
5. Step 5: Preheat the oven to 350°F (175°C) and bake the browned meatballs until they are slightly pink in the center, ensuring they are cooked through.
6. Step 6: In a large stockpot, heat a small amount of olive oil over medium heat. Add diced onions and chopped celery, sauté for 2–3 minutes, then add minced garlic. Continue to sauté until the garlic is fragrant and golden.
7. Step 7: Stir in the chicken or vegetable broth, diced tomatoes, sliced carrots, baked meatballs, and water. Bring the soup to a simmer and cook for 20 minutes to develop the flavors.
8. Step 8: Add the chopped kale and tortellini to the soup. Simmer until the kale wilts (about 5 minutes) and the tortellini floats to the top (about 3–4 minutes). Season with salt and pepper to taste.
9. Step 9: Serve the soup hot, topped with grated Parmesan cheese for an extra touch of flavor.

Tips & Variations

• For extra flavor, use spicy Italian sausage or add a pinch of red pepper flakes to the soup.
• Substitute kale with spinach or Swiss chard if preferred.
• If you want a lighter version, use ground turkey instead of beef and sausage.
• Fresh tortellini is best, but frozen works well too—just adjust cooking time accordingly.
• To make the meatballs more tender, avoid overmixing the meat mixture when combining ingredients.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. If soup thickens after cooling, add a splash of broth or water when reheating. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the meatballs ahead of time?

Yes, you can make the meatballs in advance and refrigerate them for up to 24 hours or freeze them. Just thaw completely before adding to the soup.

What type of tortellini works best in this soup?

Cheese or meat-filled tortellini both work well. Fresh tortellini cooks faster and has a tender texture, but frozen tortellini is a convenient and tasty alternative.

Meatball Tortellini Soup Recipe

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★★★★★

4.8 from 74 reviews

This hearty Meatball Tortellini Soup combines tender homemade Italian meatballs with a rich broth, fresh vegetables, and cheesy tortellini, making it a warming and satisfying meal perfect for any day. The soup balances savory flavors with fresh kale and tomatoes, delivering a comforting dish that’s easy to prepare and sure to please the whole family.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 to 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meatballs

• 1 lb Italian sausage
• 1 lb ground beef
• 8 Ritz crackers
• 3 slices bread (end slices preferred)
• 1/4 cup milk
• 1 egg
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce
• 1/2 tablespoon freshly chopped parsley
• 1/2 tablespoon sliced green onion
• 1/2 tablespoon garlic powder
• 1/4 tablespoon black pepper
• 1/4 tablespoon salt

Soup

• 4 cloves garlic, minced
• 1 celery stalk, chopped
• 1/2 yellow onion, diced
• 7 cups chicken broth (or vegetable broth)
• 1 cup water
• 1 cup chopped kale
• 1 carrot, sliced
• 14 oz diced tomatoes
• Salt & pepper to taste
• Grated parmesan cheese (for topping)

Other

• Tortellini (quantity not specified—typically 8 oz fresh or frozen tortellini)
• Olive oil (for sautéing and browning meatballs)

Instructions

1. Soak Bread in Milk: Place the slices of bread into a bowl of milk and allow them to soak thoroughly. Once softened, break the bread apart with your fingers until it becomes a mushy consistency, then set aside to incorporate into the meatball mixture.
2. Mix Meatball Ingredients: In a large bowl, combine the ground sausage and ground beef. Add the soaked bread and milk mixture, crushed Ritz crackers, Worcestershire sauce, hot sauce, egg, sliced green onion, chopped parsley, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
3. Shape Meatballs: Using your hands, roll the meat mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, ensuring consistent cooking later.
4. Brown Meatballs on Stovetop: Heat a small amount of olive oil in a large skillet or pan over medium heat. Add the meatballs in batches, browning them on all sides until a nice crust forms. Remove the meatballs and place them on a napkin-lined plate to drain excess oil.
5. Bake Meatballs: Preheat the oven to 350°F (175°C). Transfer the browned meatballs to a baking sheet and bake for about 10-15 minutes, or until the meatballs are cooked through and only slightly pink in the center, ensuring safety and juiciness.
6. Sauté Vegetables: In a large stockpot, heat a small amount of olive oil over medium heat. Add diced onion and chopped celery, sautéing for 2-3 minutes until they begin to soften. Add the minced garlic and continue cooking until the garlic is fragrant and lightly browned, being careful not to burn it.
7. Add Broth and Simmer: Pour in the chicken broth and water. Stir in the diced tomatoes, sliced carrots, and baked meatballs. Bring the soup to a simmer, then reduce heat to low and cook gently for 20 minutes to meld flavors together.
8. Cook Kale and Tortellini: Add the chopped kale and tortellini to the simmering soup. Continue cooking for about 5 minutes until the kale wilts and the tortellini float to the top, indicating they’re fully cooked (generally 3-4 minutes for fresh tortellini). Adjust salt and pepper to taste.
9. Serve Soup: Ladle the hot soup into bowls and top with grated Parmesan cheese if desired. Serve immediately and enjoy this nourishing and flavorful meal.

Notes

• If preferred, use vegetable broth to make the soup vegetarian-friendly but substitute meatballs accordingly.
• Fresh tortellini is recommended for best texture but frozen can be used; adjust cooking time as needed.
• For a spicier soup, increase the amount of hot sauce or add crushed red pepper flakes.
• Leftover meatballs can be frozen before baking for easy future meal prep.
• Adding extra vegetables like spinach, zucchini, or bell peppers can increase nutritional value.

Keywords: meatball tortellini soup, Italian meatball soup, hearty soup recipe, cozy soup, Italian-American comfort food