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Meatball and Cheese Tortellini Soup recipe

Meatball and Cheese Tortellini Soup recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef soup

A highly substantial meal, which is perfect for the cold winter days. Cooked meatballs are simmered with tomatoes, green beans, carrots, kale and cheese tortellini in a beef stock.

51 people made this

IngredientsServes: 6

  • 30g butter
  • 1 onion, diced
  • 1 tablespoon finely chopped fresh garlic
  • 2 litres beef stock
  • 350g tinned chopped tomatoes
  • 125g green beans
  • 65g diced carrot
  • 35g chopped kale
  • 1 tablespoon Italian herb seasoning
  • 1 bay leaf
  • 450g meatballs, cooked
  • 450g fresh cheese tortellini
  • 2 tablespoons grated Parmesan cheese

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes.
  2. Pour the beef stock into the pot; add the tomatoes, green beans, carrots, kale, Italian herb seasoning and bay leaf.
  3. Bring the mixture to the boil. Stir in the meatballs and tortellini; return to the boil and cook another 5 minutes.
  4. Ladle into bowls and top each with about 1 teaspoon Parmesan cheese to serve.

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Reviews & ratingsAverage global rating:(85)

Reviews in English (63)

by Sarah Jo

I've been making this soup for years, glad to see someone posted it so others will know of it's greatness. Wonderful soup, not only quick but filling. Only difference when I make it is I used homemade beef stock and omit the beans/double the kale. This increases well to feed whoever shows up, just add more broth and throw in more veggies. Best with a homemade crusty bread or beer bread. NOTE: You can use almost any kind of meatballs you like. I prefer an italian-seasoned meatball that I've made myself with ground chuck and sausage.-19 May 2009

by Ricardo

Excellent recipe. Used Olive Oil instead of butter, omitted the carrots, and used chicken stock instead of beef. Fantastic! Definitely a keeper!-14 Jul 2009

Italian Meatball Tortelini

This Italian Meatball Tortellini is the perfect dinner recipe for lovers of spaghetti and meatballs. Saucy, cheesy, and full of fantastic meatballs!

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In a medium-sized mixing bowl, combine the hamburger and Italian sausage.
Sprinkle with salt and pepper, and add the bread crumbs. Mix well.

Spray a large frying pan with cooking spray to avoid sticking, if necessary, set aside.

Roll the meatballs into a size according to your preference. We actually prefer smaller meatballs, so the pound of meat used will produce well over 100 of them. Three little dogs in our house may have a lot to do with the size.

As the meatballs cook, shake the pan back and forth on occasion to loosen them, and move them around for even cooking. Using a utensil may result in damaged meatballs.

Once the meatballs are cooked throughout, pour them onto a flat or shallow platter lined with paper towels to absorb and excess grease, especially produced if Italian sausage was added. Set meatballs aside, or refrigerate if not making the entire soup until later, or the next day.


Step 1

With the cookers lid off, heat oil on HIGH or "BROWN" until sizzling.
Place onion in cooker and saute until translucent, about 5 min.
Add celery, chicken stock, meatballs, tortellini, kale, garlic, lemon juice, sugar and basil.
Securely lock pressure cooker and set for 5 minutes on HIGH.
Perform a QUICK RELEASE to release pressure. Stir in heavy cream and add salt and pepper to taste ( I didn't think it needed any) Serve with crusty rolls and a salad.

If using Impossible burger, follow same instructions as ground beef in Steps 2 and 4, cooking until heated through, 4-7 minutes.

If using ground chicken, follow same instructions as ground beef in Steps 2 and 4, cooking until chicken reaches minimum internal temperature, 7-9 minutes.


Prepare the Ingredients

Stem and coarsely chop kale. Peel shallot and cut into ¼" dice.

Sear the Meatballs

In a mixing bowl, combine ground beef, garlic salt, panko, and half the Parmesan (reserve remaining for garnish). Form ground beef mixture into 12-16 evenly-sized meatballs. Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add meatballs to hot pan and roll occasionally until browned all over, 3-4 minutes. Remove from burner.

Start the Soup

Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add shallot to hot pot. Stir occasionally until softened, 2-3 minutes. Add kale and a pinch of salt and pepper. Stir occasionally until wilted, 3-4 minutes.

Finish the Soup

Add meatballs (leaving any excess grease in pan), 2 cups water, and demi-glace to hot pot. Bring to a simmer. Once simmering, add tortellini. Cover, and cook until tortellini is al dente and meatballs reach a minimum internal temperature of 160 degrees, 4-7 minutes. Remove from burner.

Finish the Dish

Plate dish as pictured on front of card, garnishing soup with remaining Parmesan and red pepper flakes (to taste). Bon appétit!

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Start by heating olive oil in a large pot and then adding carrots, celery, and onion to it. That trifecta is my favorite soup starter. Then add the chicken stock and let it come to a boil.

While the stock is heating up, it&rsquos time to make your meatballs. In a large bowl, combine the meatball ingredients until well mixed and then form the meatballs. I almost always use my hands and wing it for a rustic looking meatball. When the stock comes to a boil, drop the meatballs into the pot to cook. Then reduce the heat and simmer.

After 20 minutes, drop in the tortellini and cook according to package directions (4-5 minutes usually.) Then add the spinach and Italian seasoning, stir and adjust seasoning, adding salt and pepper as needed.

The prep is simple and speedy. You can keep it easily to enjoy again later. So, spinach tortellini meatball soup presents a wonderful option for a convenient dinner or simple lunch.

This is actually another approach to my sausage tortellini soup.

More hearty SOUP RECIPES here!

In the mood for Ramen? Make some!

With the spinach tortellini and spinach leaves added to the broth, enjoy a Florentine-style soup. The meatballs in the broth help deepen the flavors, while the tomatoes bring that satisfaction you find in a plate of lasagna or spaghetti.

This is also one of my favorite soups to make because it is just SO easy and quick. You can use a jar of your favorite spaghetti sauce and pre-made meatballs. Spinach tortellini are easy to find in the market.

Usually the fresh tortellini pasta shows up in or around the deli area. You can use the frozen tortellini found in the freezer section, but the fresh stuff is best.

What broth is best for spinach tortellini meatball soup?

Nowadays, you can find a variety of broths in boxes, cans, and even freshly made in the deli section. For this recipe, I suggest chicken broth, and low sodium varieties are fine too. You get plenty of sodium in the meatballs and the tomato sauce, so you won&rsquot miss it in the broth.

However, this recipe will work just as well with beef or vegetable broths as well. You might have those handy in the cabinet so don&rsquot feel like you have to run to the store if you don&rsquot have chicken broth.

What kind of tomato sauce should I use?

If you want to keep it super simple, get your favorite jar of pasta sauce. There are so many varieties and everyone has a preference. For the recipe, I recommend one that is richly flavored with garlic and herbs.

If you like mushrooms, then go ahead and use a tomato sauce with mushrooms in it. Mushrooms work really well with spinach so it doesn&rsquot throw anything off at all. Mushrooms always make spaghetti better!

What about the meatballs in spinach tortellini and meatball soup?

I have a few meatball recipes that can work well. You could do my Traegar smoked meatballs or my mini meatballs . You can also go with store-bought frozen meatballs if you want to keep things short and sweet.

What kind of tortellini should I use for this meatball soup?

Fresh tortellini is best for this application, but you can use frozen in a pinch. I like to use a cheese and spinach filled tortellini in this soup to bring together the broth and spinach.

If you are feeling really frisky, you could make your own tortellini. I have a great pasta recipe here that I use for ravioli that would work well, or here&rsquos a great tortellini tutorial and recipe from The Culinary Ginger that details how tortellini is made along with her own dough recipe.

For the filling, I&rsquod recommend this spinach and ricotta filling from Italian Food Forever. Looks incredible!

Getting the most out of the tomato broth

Yes, you can just add pre-made spaghetti sauce and the chicken stock together and call it good. That works just fine, and is actually what I end up doing about 75% of the time, but if you want to give it a little extra love, start the soup by sauting the onions, garlic, and tomatoes with some Italian herbs on high heat.

Then, add the sauce first and simmer it for about 20 minutes to reduce it a bit. The tomato sauce will lose some water content and the flavors intensify. Adding the stock brings it all together.

Fresh spinach leaves are best

For the spinach you can add to the soup, I recommend using fresh spinach leaves and not a package of frozen spinach.

If you must use frozen spinach, then thaw and drain it first. Otherwise it will water down the stock too much. The whole idea is to create those concentrated flavors similar to lasagna.

The goal is to get the spinach tortellini meatball soup to remind you of a great pasta dish like lasagna.

Add in some grilled spinach if you want to add a little wood-fired flavor to the mix.

Storing your meatball soup

This soup freezes well, but only if you omit the tortellini. I highly recommend adding only as much tortellini as your family will eat in one sitting.

Frozen pasta tends to get mushy and gross in the reheating process, and that&rsquos the last thing you want in a big bowl of soup.

What to serve with spinach tortellini meatball soup?

Here are some classic sides that go perfect with your spinach tortellini meatball soup:

Easy Baked Tortellini and Meatballs

If your family is anything like mine, then a consistent dinner favorite is always pasta. Both my husband and son are big-time pasta lovers, and if they had it their way, they would eat it for dinner every night of the week. One of their favorites that they are always asking for is tortellini. Tortellini is typically available in both the refrigerator and freezer section of the grocery store, so I try to stock up when I can. Whenever they’re ready for delicious, easy casserole recipes , I will make this Easy Baked Tortellini and Meatballs.

This simple pasta just takes a few minutes to prep before sliding it into the oven. In addition to store-bought tortellini, this recipe also uses frozen, store-bought Italian meatballs. If you have a favorite meatball recipe, feel free to use it. However, when I need something quick and easy, using refrigerated pasta and frozen meatballs becomes a big time-saver.

I typically start by defrosting the meatballs in the microwave for a couple minutes, just to get them to thaw a bit. I defrost these right in the baking dish. To the defrosted meatballs, I’ll add the tortellini, and a jar of marinara sauce and a can of diced tomatoes. Simply stir these together to coat the pasta and meatballs evenly in the sauce and tomatoes.

In a separate bowl, I then stir together the ricotta cheese, Italian herbs and garlic salt. Then in small dollops, add the ricotta mixture to the top of the pasta. Just before putting this delicious pasta in the oven, I then add plenty of mozzarella cheese for the ultimate cheesy topping. The cheese bakes beautifully and becomes slightly golden, covering the delicious pasta and meatballs below it.

This pasta takes about 30 minutes to bake. Just enough time to heat the pasta and meatballs through and melt all the cheeses together. Serve with a sprinkling of shredded Parmesan cheese for even more cheesy goodness!

Plate up a big helping for everyone at the table. This hearty pasta dish is perfect for gathering your entire family and enjoying a meal together. Simple. Easy. Delicious!

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