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Meatball Tortellini Soup Recipe

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★★★★★

4.9 from 347 reviews

A hearty and comforting Meatball Tortellini Soup featuring flavorful Italian sausage and ground beef meatballs simmered in a savory broth with vegetables, kale, and cheese tortellini. Perfect for a cozy meal that combines rich flavors and satisfying textures.

Ingredients

Scale

Meatballs

  • 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 bread (end slices preferred)
  • 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

Soup Base and Vegetables

  • 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 & pepper to taste
  • Grated parmesan cheese for topping
  • Cheese tortellini (quantity not specified but estimate 9 oz to 12 oz)

Instructions

  1. Soak Bread in Milk: Place the bread slices into a bowl with milk and allow them to soak completely. This softens the bread which will bind the meat mixture effectively.
  2. Mix Meatball Ingredients: In a large bowl, combine the soaked bread and milk mixture with the ground Italian sausage, ground beef, salt, pepper, garlic powder, Italian seasoning (added from context of typical seasoning), crushed Ritz crackers, Worcestershire sauce, a dash of hot sauce, the egg, and sliced green onion. Mix well until evenly combined.
  3. Form Meatballs: Roll the meat mixture into equal-sized meatballs using the palm of your hands to ensure uniform cooking.
  4. Brown Meatballs: Heat oil in a pan over medium heat. Cook the meatballs until browned evenly on all sides, then transfer to a plate lined with paper towels to drain excess oil.
  5. Bake Meatballs: Preheat oven to 350°F (175°C). Place browned meatballs on a baking sheet and bake for 10-15 minutes until they are cooked through but slightly pink in the center.
  6. Sauté Vegetables: In a large stockpot, heat a small amount of olive oil over medium heat. Add diced onions and chopped celery and sauté for 2-3 minutes. Add minced garlic and continue to sauté until the garlic is golden and fragrant.
  7. Add Broth and Ingredients: Pour in the chicken or vegetable broth, diced tomatoes, sliced carrot, and water into the stockpot. Add the baked meatballs and bring to a simmer. Let the soup simmer gently for 20 minutes to develop flavors.
  8. Add Kale and Tortellini: Stir in the chopped kale and cheese tortellini. Simmer until the kale wilts slightly (about 5 minutes) and the tortellini float to the surface indicating they are cooked, around 3-4 minutes.
  9. Serve: Ladle the soup into bowls, top with grated Parmesan cheese, and enjoy your delicious Meatball Tortellini Soup.

Notes

  • If you prefer a spicier soup, increase the hot sauce amount to taste.
  • Use fresh Italian seasoning or substitute with dried mixed Italian herbs.
  • Tortellini quantity is flexible; adjust based on desired heartiness.
  • For a lower-fat version, use lean ground beef and turkey sausage.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.

Keywords: Meatball Soup, Tortellini Soup, Italian Soup, Comfort Food, Hearty Soup, Sausage Meatballs, Easy Dinner Soup

Find it online: https://trendytasterecipes.com/meatball-tortellini-soup-recipe/