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Italian Meatball and Cheese Tortellini Soup

Italian Meatball and Cheese Tortellini Soup

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GourmetGirly

This hearty and delicious soup can warm a cold day.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 699 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot; add the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and tortellini; return to a boil and cook another 5 minutes. Ladle into bowls and top each with about 1 teaspoon Parmesan cheese to serve.
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Reviews

Sarah Jo
41
5/20/2009

I've been making this soup for years, glad to see someone posted it so others will know of it's greatness. Wonderful soup, not only quick but filling. Only difference when I make it is I used homemade beef stock and omit the beans/double the kale. This increases well to feed whoever shows up, just add more broth and throw in more veggies. Best with a homemade crusty bread or beer bread. NOTE: You can use almost any kind of meatballs you like. I prefer an italian-seasoned meatball that I've made myself with ground chuck and sausage.

Tahmee
16
7/14/2009

Make you use tortellini that you like because this was really good but i didn'y like my brand of tortellini

Ricardo
13
7/15/2009

Excellent recipe. Used Olive Oil instead of butter, omitted the carrots, and used chicken stock instead of beef. Fantastic! Definitely a keeper!