Introduction

This hearty Meatball Tortellini Soup combines flavorful homemade meatballs with tender tortellini and nutritious vegetables in a rich broth. It’s a comforting, filling dish perfect for cozy nights or anytime you crave a satisfying soup.

A black pan filled with clear broth soup, containing eight browned meatballs placed evenly around the pan, bright orange carrot slices, green leafy kale pieces, yellowish tortellini pasta, and small red tomato chunks visible beneath the surface. The pan rests on a yellow cloth over a white marbled surface. Behind the pan, there are three small white bowls filled with chopped green onions, grated cheese, and extra carrot slices. Fresh green kale leaves are placed to the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Italian sausage
1 lb ground beef
1/2 tablespoon freshly chopped parsley
1/2 tablespoon sliced green onion
8 Ritz crackers
3 slices of bread (end slices work best)
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1/4 cup milk
1 egg
1/2 tablespoon garlic powder
1/4 tablespoon black pepper
1/4 tablespoon salt
4 cloves garlic, minced
1 celery stalk, chopped
1/2 yellow onion, diced
7 cups chicken broth or vegetable broth
1 cup water
1 cup chopped kale
1 carrot, sliced
14 oz diced tomatoes
Salt and pepper to taste
Tortellini (quantity as preferred)
Grated Parmesan cheese for topping

Instructions

Step 1: Soak the bread slices in milk until soft. Use your fingers to mix the bread and milk together, then add this mixture to the ground meat.
Step 2: In a large bowl, combine the Italian sausage and ground beef. Stir in salt, pepper, garlic powder, Italian seasoning, crushed Ritz crackers, Worcestershire sauce, hot sauce, egg, soaked bread mixture, and green onion until well mixed.
Step 3: Shape the mixture into evenly sized meatballs by rolling between your palms.
Step 4: Heat oil in a pan over medium heat. Brown the meatballs on all sides until nicely colored, then transfer them to a plate lined with paper towels.
Step 5: Preheat the oven to 350°F (175°C). Place the browned meatballs on a baking sheet and bake until slightly pink in the center, about 10-15 minutes.
Step 6: In a large stockpot, heat a small amount of olive oil over medium heat. Add diced onions and chopped celery, sauté for 2-3 minutes, then add minced garlic and cook until fragrant and lightly browned.
Step 7: Add chicken broth, diced tomatoes, sliced carrots, and the baked meatballs to the stockpot. Bring to a simmer and cook for 20 minutes to develop flavors.
Step 8: Stir in chopped kale and tortellini. Simmer until the kale is wilted and the tortellini floats to the top—about 5 minutes for kale and 3-4 minutes for tortellini. Adjust salt and pepper to taste.
Step 9: Serve the soup hot, topped with grated Parmesan cheese.

Tips & Variations

Use mild or spicy Italian sausage depending on your heat preference.
For a vegetarian version, substitute meatballs with store-bought vegetarian meatballs or omit them and add extra vegetables.
Fresh herbs like basil or oregano can be added for extra aroma.
If you prefer a thicker soup, puree a portion of the soup before adding tortellini.
Frozen tortellini can be used directly from the freezer without thawing.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze the soup (without tortellini) for up to 2 months and add fresh tortellini when reheating.

How to Serve

A black bowl filled with clear broth soup sits on a mustard yellow cloth over a wooden board, placed on a white marbled surface. Inside the soup, there are three browned meatballs, slices of bright orange carrots, green leafy kale, and pale green tortellini pasta floating throughout. A silver spoon rests on the right side of the wooden board. In the background, fresh green kale leaves are placed to the left of the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made meatballs instead of making my own?

Yes, pre-made meatballs can save time. Just brown them briefly and add them to the soup during simmering to warm through.

What type of tortellini works best in this soup?

Cheese-filled tortellini is a popular choice, but you can use any variety you like, such as spinach or meat-filled. Adjust cooking time based on package instructions.