Italian Meatball and Cheese Tortellini Soup31 Reviews
- Prep: 20 min
- Cook: 25 min
- Ready In: 45 min
“This hearty and delicious soup can warm a cold day.” - by GourmetGirly
Original recipe yields 3 quarts
- 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.
Amount Per Serving (6 total)
- 528 cal
- 22.1 g
- 50.8 g
Based on a 2,000 calorie diet
Reviews (31)Rate This Recipe
" 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 homema..." See morede 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."
"Make you use tortellini that you like because this was really good but i didn'y like my brand of tortellini..." See more"
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