Description
This hearty Tortellini Meatball Soup is a flavorful Italian-inspired dish featuring tender cheese-filled tortellini and savory meatballs with mushrooms simmered in a rich spaghetti sauce broth. Perfect as a comforting main dish, it combines easily accessible ingredients for a satisfying meal ready in just 40 minutes.
Ingredients
Sauté Base
- 1 tbsp olive oil
- ½ large onion, diced
- 2 tsp garlic, minced
- 8 oz mushrooms, sliced
- 2 tsp Italian Seasoning
- 1 tsp salt
- ½ tsp black pepper
Soup Ingredients
- 30 cooked meatballs (fresh or frozen)
- 4 cups chicken broth
- 2 cups water
- 32 oz spaghetti sauce (your favorite flavor)
- 24 oz refrigerated cheese-filled tortellini
- Parmesan cheese, for garnish
Instructions
- Prepare the sauté base: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté until tender, about 3 minutes. Add sliced mushrooms and cook while stirring frequently for another 3 minutes. Incorporate minced garlic, Italian seasoning, salt, and black pepper, cooking until fragrant, about 30 seconds.
- Combine main soup ingredients: Add cooked meatballs, chicken broth, water, and spaghetti sauce to the pot. Bring the mixture to a rolling boil. If using frozen meatballs, allow additional time for the broth to come to a boil.
- Add tortellini and cook: Once boiling, add the cheese-filled tortellini and cook until al dente, approximately 7 minutes. Stir occasionally to prevent sticking.
- Serve and garnish: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and optionally chopped parsley or basil. Serve warm and enjoy!
Notes
- MAKE AHEAD: If making ahead, do not add tortellini to the soup. Omit the 2 cups of water from the recipe and cook tortellini separately until al dente. Drain and store separately from the soup base. Combine and reheat just before serving.
- The soup can be refrigerated for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
