There are so many fabulous Italian foods it’s hard to choose a favorite! Lasagna? Spaghetti & meatballs? Fettuccine Alfredo? Chicken Piccata? Veal Scallopini? Pork Marsala? So many, many delicious options to choose from.
Let’s face it, when it’s cold outside nothing hits the spot like a hot, steaming bowl of homemade soup paired with a crusty loaf of French bread. What if that soup incorporates all the wonderful flavors of your favorite Italian dishes? What if I told you that you can make a truly delicious soup with just a few simple ingredients and making it is almost as easy as opening a can?
Skip the processed, bland canned soups and instead make this flavorful, Italian inspired soup for dinner tonight! Pair it with a freshly baked loaf of homemade bread and you have the perfect winter meal!
Start by heating a couple tablespoons olive oil in a large stockpot and add diced onion. Cook onions until translucent and soft, about 5 minutes.
Add garlic and cook until fragrant, about 1 minute.
Add crushed tomatoes, beef broth, water, Worcestershire, frozen meatballs, peas, and carrots.
Stir in mushrooms.
Stir in spices; oregano, basil, rosemary, garlic powder and pepper.
Bring soup to a simmer and cook for about 10 minutes to heat meatballs all the way through.
Add tortellini and cook according to package directions until al dente; 7-9 minutes.
Stir in spinach leaves and stir until wilted; about 2-3 minutes.
Season soup with additional salt if needed.
Ladle soup into bowls and top each bowl with a sprinkle of parmesan cheese to serve.
This is by far one of the easiest and tastiest soups I have made! It’s packed with flavor and the meatballs and cheese tortellini make it a hearty filling meal. This soup is definitely one you should try. Your whole family will LOVE it!!!
Italian Meatball Tortellini Soup
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 28 oz crushed tomatoes
- 1 lb frozen Italian meatballs
- 1 cup frozen peas and carrots
- 2 cans beef broth
- 2 cans water
- 6½ oz can sliced mushrooms
- 1 tbsp Worcestershire sauce
- 1 tsp oregano
- 1 tsp dried basil
- 1 tsp rosemary
- 1 tsp garlic powder
- ½ tsp pepper
- 1 tsp salt
- 8 oz cheese tortellini
- handful spinach leaves
- 8 tbsp grated parmesan cheese, for garnish
Instructions
- In a large stock pot heat olive oil and add onion. Cook onion until translucent and soft, about 5 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Add crushed tomatoes, beef broth, water, Worcestershire, frozen meatballs, peas, carrots, mushrooms, oregano, basil, rosemary, garlic powder and pepper. Stir to combine.
- Bring soup to a simmer and cook for about 10 minutes to heat meatballs all the way through.
- Add tortellini and cook according to package directions until al dente; 7-9 minutes.
- Stir in spinach leaves and stir until wilted; about 2 minutes.
- Season soup with additional salt to taste.
- Ladle soup into bowls and top each bowl with a sprinkle of parmesan cheese to serve.
Did You Make This?
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