Meatball Tortellini Soup is an easy one -pot meal that will warm you up on a chilly night. It’s the perfect week night meal!
Refrigerated tortellini is a staple in my kitchen. It is rare that I would not have at least two packages in my refrigerator at any given time.
They are perfect to make quick comfort food. I often make Creamy Pesto Tortellini or Sausage and Mushroom Tortellini for dinner but when my family wants a nice pot of hearty soup, this recipe fits in perfectly!
What ingredients are used to make Meatball Tortellini Soup?
The nice thing about making this soup is that you do not have to pre-make the meatballs. I just shape them and drop them in the broth.
Don’t worry if they crumble a bit as that will give the broth good flavor.
Typically I use ground turkey in this recipe but you could also use chicken or beef. Just make sure to use a leaner cut of ground beef because you don’t want a lot of grease floating around in the soup.
There are so many flavors of tortellini and you can use your heart’s desire. My family likes the traditional cheese tortellini but sometimes I like to change things up and buy various flavors from Trader Joes.
The broth you use is also up to you. Typically, I use chicken or vegetable broth for this recipe.
But if you are making the meatballs with ground beef, you could also go with beef broth or stock. I keep homemade stock in my freezer but my grocery store has wonderful pre –made broths and stocks.
How do you store the leftovers?
I store the leftover soup in my refrigerator in an air tight container. The broth will evaporate and the soup gets pretty thick but you can add a bit of water when reheating.
I don’t advise making this soup and storing in the freezer because the tortellini can get a bit mushy when reheating.
But if you want to make it in advance and freeze, you can cook the broth, meatballs and spinach and freeze that. The fresh tortellini would get added at the end when you reheat everything.
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