This easy meatball tortellini soup is hearty and perfect for lunch or dinner! Made with store-bought tortellini and giant homemade meatballs!
Most of the time when I am cooking, I try to make everything from scratch. I guess in many ways I have gotten on the no-preservative wagon.
The other day, however, I was at the grocery store and I found a package of fresh cheese tortellini in the dairy section that made me all warm and fuzzy inside. While I am sure it has some preservatives in it, I definitely wouldn’t feel guilty using it.
In case you were wondering, I feel guilty every time I use store bought salad dressing.
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Meatball Tortellini Soup
This meatball tortellini soup is very easy to make, and very hearty thanks to the massive meatballs. I can guarantee you will go back for second helpings.
The meatballs are from scratch, but you could easily substitute frozen meatballs if you are in a hurry. I can’t guarantee they’re going to be as flavorful as homemade meatballs, but they will do in a pinch.
How to Make Meatball Tortellini Soup
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’s 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.
Looking for more soup recipes? Check out these fall soup recipes!
- Brown meatballs first. This step isn’t in my instructions but browning the meatballs before adding them to the stock gives them a nice deep color. This will add 10-15 minutes to your cook time and you will also need a pan.
- Substitute frozen meatballs. To save time, use frozen meatballs instead of homemade. Add 5 minutes to cooking time.
- Substitute frozen tortellini. I am a big, big fan of fresh tortellini but also keep bags of frozen tortellini in my freezer. If you are using frozen tortellini, adjust your cooking time accordingly. You will need to cook the tortellini for a little bit longer.
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- 2 teaspoons olive oil
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 cup diced white onion (separated in halves)
- 8 cups chicken stock/broth
- 1 pound ground beef
- 1/2 pound ground pork
- 1 large egg, beaten
- 3/4 cup seasoned panko bread crumbs
- 2 cloves minced garlic
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 10-12 ounces fresh tortellini
- 1 tablespoon Italian seasoning
- 2 cups fresh spinach, chopped into large pieces
- additional salt and pepper to taste
- Heat the olive oil in a large pot over medium-high heat. Add the carrots, celery and 1/2 cup diced onion and cook until the onion is translucent. Add the chicken stock and bring to a boil.
- While the stock is warming, make your meatballs. In a large bowl, combine the beef, pork, egg, bread crumbs, garlic and nutmeg, kosher salt and pepper until well mixed. Form mixture into 16 meatballs of equal size. When the stock comes to a boil, drop the meatballs into the pot. Reduce heat to medium and simmer for 20 minutes.
- 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 425 Trans Fat: 1g Net Carbohydrates: 0g Sugar Alcohols: 0g
Looking for more lunch recipes? Try these burrito bowls.
Or this 3-ingredient black bean soup!