Go Back

Italian Meatball Tortellini Soup

All the flavors of Italy in this easy to make soup.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Cuisine Italian
Servings 6 servings

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
  • 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.
Keyword family favorite, healthy, soup