Meatball soup with cheese tortellini

Indulge in the comforting warmth of Meatball Soup with Cheese Tortellini 🍲🧀. This hearty soup is the perfect blend of savory meatballs, tender cheese-filled tortellini, and a rich, flavorful broth that will leave you feeling cozy and satisfied. Each spoonful is a delightful mix of textures and tastes, making it an ideal dish for those chilly evenings when you crave something substantial and delicious.

The homemade meatballs, seasoned to perfection with garlic, onion, and Parmesan, bring a robust depth of flavor to the soup. Paired with the soft and cheesy tortellini, this soup becomes a filling meal that is both kid-friendly and gourmet enough to impress dinner guests. The addition of fresh spinach not only enhances the nutritional value but also adds a vibrant color to the dish, making it as visually appealing as it is tasty.

Whether you’re serving it as a main course or a starter, this Meatball Soup with Cheese Tortellini is sure to be a crowd-pleaser. It’s easy to prepare, making it a great option for busy weeknights or relaxed weekend dinners. The fresh basil garnish and extra sprinkle of Parmesan cheese at the end add a touch of elegance and elevate the soup to a whole new level of deliciousness. Dive into a bowl of this comforting goodness and savor the homemade flavors that make every meal special.

Meatball Soup with Cheese Tortellini 🍲🧀

Ingredients:

1 lb ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg, beaten
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
8 cups chicken broth
1 can diced tomatoes (14.5 oz)
2 cups baby spinach, chopped
1 package cheese tortellini (9 oz)
Fresh basil, chopped (for garnish)
Grated Parmesan cheese (for serving)

Instructions:

In a bowl, mix ground beef, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Form into small meatballs.
In a large pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.
In the same pot, add chopped onion and minced garlic. Cook until fragrant and translucent.
Pour in the chicken broth and diced tomatoes. Bring to a boil.
Add the meatballs back into the pot. Simmer for 15 minutes.
Stir in the baby spinach and cheese tortellini. Cook until the tortellini are tender, about 5-7 minutes.
Garnish with fresh basil and serve with grated Parmesan cheese. Enjoy!