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.
They always seem to have a great selection. I especially like to change up the tortellini flavor when making Pesto Tortellini Skewers.
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.
Frozen spinach is another thing I always keep on hand and you can find several bags in my freezer. I love to add it to soup but also use it in my Baked Rigatoni Dish and this Bolognese sauce.
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. Here’s how to cook frozen meatballs.
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Meatball Tortellini Soup Recipe
Ingredients
- 8 ounces Ground Turkey (or Ground Chicken or Lean Ground Beef)
- 1 small Egg beaten
- 1/4 cup Grated Parmesan Cheese
- 1/4 cup Italian breadcrumbs
- 4 cups Vegetable Broth or Stock (Chicken or Beef Broth can also be used)
- 2 cups Chopped Frozen Spinach
- 10-ounce package Fresh Cheese Tortellini or other flavor of your choosing
- Salt and Pepper to taste
Instructions
- In a small bowl, combine the ground turkey, egg, Parmesan, and bread crumbs. Roll into small meatballs and set aside on a plate.
- In a large soup pot, heat the broth on medium high heat until it comes to a boil. Reduce heat to medium and add meatballs to the pot. Let them simmer for 5 minutes then add spinach and stir well.
- Cook the broth for another 10 minutes then add tortellini to the pot. Reduce heat so that soup is brought to a simmer. Cook for about 5 more minutes or until tortellini are tender and meatballs are cooked through. Add a cup or two of water if necessary depending how thick you like the soup.
- Season with salt and pepper to taste. Serve in bowls.