READY IN 45 mins

Italian Meatball and Cheese Tortellini Soup

Read Reviews (31)

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

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 25 mins
READY IN 45 mins

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.

—Sarah Jo

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Jul 14, 2009

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

—Tahmee

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42 Ratings

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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!

—Ricardo

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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.

—LIZCANCOOK

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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.

—qtpieinluv

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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!

—sctaylor25

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Mar 09, 2011

A very delicious soup! My family loved it. Will definately make again. Simple yet elegant. A nice soup to serve for company!

—Shelley

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Mar 01, 2011

Oh my gosh--this was delicious. I was a little hesitant when it was first made, but boy oh boy was this tasty.

—Nutmeg~n~Pepper

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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.

Nutritional Information

Italian Meatball and Cheese Tortellini Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 528
Calories from Fat: 199

% Daily Value *
Total Fat 22.1g 34 %
Saturated Fat 9.9g 50 %
Cholesterol 107mg 36 %
Sodium 699mg 28 %
** Potassium 586mg 16 %
Total Carbohydrates 50.8g 16 %
Dietary Fiber 4.7g 19 %
Protein 30.3g 61 %
** Sugars 8.8g
Vitamin A 84 %
Vitamin C 57 %
Calcium 16 %
Iron 42 %
** Thiamin 3 %
** Niacin 50 %
** Vitamin B6 13 %
** Magnesium 9 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.