Description
Cheesy Meatball Tortellini Soup is a comforting and hearty dish combining tender homemade meatballs, creamy cheese-filled tortellini, and a rich tomato and chicken broth. This soup is perfect for cozy nights, offering a balanced blend of savory flavors accented with Italian herbs and finished with fresh Parmesan and parsley.
Ingredients
Scale
Meatballs
- 1 lb lean ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 egg
- Salt and pepper to taste
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Soup Add-ins
- 12 oz fresh or frozen cheese tortellini
- 1/4 cup grated Parmesan cheese (for finishing)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the Meatballs: In a mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, egg, salt, and pepper. Mix well until all ingredients are evenly incorporated. Roll the mixture into small, even meatballs to ensure they cook uniformly. Brown the meatballs in a skillet over medium heat until they develop a nice crust, about 4-5 minutes per side. Remove and set aside.
- Build the Broth Base: In a large pot, heat olive oil over medium heat. Add finely chopped onions and minced garlic and sauté until softened and fragrant, about 3-4 minutes. Pour in the chicken broth and marinara sauce, stirring well to combine. Add Italian seasoning and season with salt and pepper to taste. Bring the broth to a gentle simmer.
- Simmer and Combine: Add the browned meatballs back into the pot along with the cheese tortellini. Let the soup simmer gently, ensuring it does not boil aggressively, until the meatballs are cooked through and tortellini is tender, about 10 to 15 minutes. Stir occasionally to prevent sticking.
- Finish with Cheese and Herbs: Just before serving, stir in freshly grated Parmesan cheese and chopped parsley to add creaminess and brightness to the soup. Adjust seasoning as needed.
Notes
- Use fresh tortellini for quicker cooking and silkier texture.
- Brown meatballs in batches to avoid overcrowding and ensure even searing.
- Simmer the soup gently after adding tortellini to prevent the pasta from becoming mushy.
- Taste the broth before serving and adjust salt and pepper as needed.
- Prepare meatballs in advance and freeze to save time on busy days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: cheesy meatball soup, tortellini soup, Italian soup recipe, comfort food soup, meatball tortellini soup
