Recipe for Meatball Tortellini Soup

I made a delicious soup the other night, if I do say so myself, and several people asked me to post the recipe, so I’ve decided to post it here as it’s easier to add images, etc.


Who doesn’t think fall is the perfect time for soups???

So, here it is! () Put on your cutest apron….I love to get mine at Anthropologie, and start cooking!

1 lb lean ground beef–actually I don’t know if you need this much, so adjust to how many meatballs you want……maybe you will want more!
1/4 cup fresh grated parmesan cheese, plus more for topping.
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 large egg, lightly beaten
1-2 TBSP flour or less
1 clove garlic, grated
Kosher salt and freshly ground pepper
1/2 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
2 carrots, diced
1 Onion, diced
2 stalks celery, diced
1 quart low-sodium chicken broth
1 9 -ounce package refrigerated cheese tortellini or spinach and cheese stuffed tortellini
4 cups loosely packed baby spinach (about 3 ounces)

Combine the beef, parmesan, 2 tablespoons parsley, the flour, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into small meatballs that are bite size.

Is there anything better than fresh parsley and basil mixed together?? We stack it on the knife to make it easy to transfer to the soup! Be generous with the fresh herbs !

Heat the olive oil in a large soup pot. Add the meatballs and cook, turning, until they seem cooked….about 3 to 4 minutes; remove to a plate. Set aside.
Add the carrots, onion and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt and cayenne pepper IF YOU LIKE IT WITH A KICK. Simmer until the meatballs are just cooked through, about 2 minutes.

Add the tortellini and cook about 5-6 minutes until the tortellini begins to float on top. Add the spinach and stir until it starts to wilt. Reduce the heat and serve! Add some more parmesan to the top and more pepper if you like!

I like things very peppery and spicy so I really just add seasoning until I get it where I like it but I tried to create measurements in case you don’t do that.
If you make this and use anything else or have substitutions, please let me know! I always serve with kettle cooked crisps!
Here’s how content your husband or yourself will look and feel after being served this delicious soup! Ha!!!

One thought on “Recipe for Meatball Tortellini Soup

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