Italian Meatball and Cheese Tortellini Soup Recipe - Allrecipes.com
Italian Meatball and Cheese Tortellini Soup Recipe
  • READY IN 45 mins

Italian Meatball and Cheese Tortellini Soup

Recipe by  

"This hearty and delicious soup can warm a cold day."

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Ingredients Edit and Save

Original recipe makes 3 quarts Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

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 More Reviews

May 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.

 
Jul 14, 2009

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

 
Jul 15, 2009

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

 
Jun 13, 2011

Very rich flavor for such a short cooking time. I subbed a quart of homemade tomato puree for half the beef broth, but otherwise made as directed. Makes six substantial portions.

 
Apr 27, 2011

Excellent Soup! Made as directed except used frozen spinach in place of the kale and cut meatballs in half (they were a little big for soup). Only complaint is there was not enough stock for amount of ingredients. Will double the beef stock next batch. Great recipe! Will make again and again!

 
Aug 19, 2010

A very good soup fresh, but doesn't freeze well at all. Turns into a bit ball of meatbally goop. That being said, if you can eat it all over the course of a couple days and are very careful to almost undercook the tortellini, this soup is super good.

 
Feb 10, 2010

I love this soup! The meatballs give it a fantastic flavor and the tortellini is perfect addition (I used the dried Barilla bags found in the pasta isle). I didn't have much time so I just threw everything into the pot to simmer and it came out great. And you can use whatever veggies you have on hand. My whole family (including my picky children) loved it!

 
Sep 03, 2010

My whole family loved this- will definitely make it again! I made a few changes to the recipe- I doubled the tortellini (tortellinis are a family favorite!), I left out the kale, and substituted frozen green peas for the beans. Also, since I used a low sodium beef stock I added about 2 tsp. salt. Even better the second day!

 

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Nutrition

  • Calories
  • 528 kcal
  • 26%
  • Carbohydrates
  • 50.8 g
  • 16%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 30.3 g
  • 61%
  • Sodium
  • 699 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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