Italian Meatball and Cheese Tortellini Soup

Italian Meatball and Cheese Tortellini Soup

35 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
GourmetGirly
Recipe by  GourmetGirly

“This hearty and delicious soup can warm a cold day.”

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Ingredients

Adjust Servings

Original recipe yields 3 quarts

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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 (35)

Rate This Recipe
Sarah Jo
40

Sarah Jo

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
14

Tahmee

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

Ricardo
13

Ricardo

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

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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