Cheese Tortellini and Meatball Soup

Cheese Tortellini and Meatball Soup Recipe

Cheese tortellini and meatball soup is the perfect combination of hearty comfort and Italian-inspired flavors. This dish is quick to prepare, making it a great option for weeknight dinners or cozy weekend meals. Packed with tender meatballs, cheese-filled tortellini, and vibrant vegetables, this soup is sure to become a family favorite. Below, I’ll guide you through each step to make this delightful dish at home.

Ingredients

For the Meatballs

• Ground beef  – 1 lb (450g)
• Breadcrumbs – 1/2 cup
• Parmesan cheese – 1/4 cup, grated
• Egg – 1 large
• Garlic – 2 cloves, minced
• Italian seasoning – 1 teaspoon
• Salt and black pepper – to taste

For the Soup Base

• Olive oil – 2 tablespoons
• Onion – 1 medium, diced
• Carrots – 2, peeled and diced
• Celery stalks – 2, diced
• Garlic – 2 cloves, minced
• Chicken or vegetable stock – 6 cups
• Crushed tomatoes – 1 can (14 oz)
• Bay leaf – 1
• Dried oregano – 1 teaspoon
• Salt and black pepper – to taste

For the Final Touches

• Cheese tortellini – 1 package (10-12 oz), fresh or frozen
• Spinach or kale – 2 cups, roughly chopped
• Fresh basil – for garnish
• Parmesan cheese – for serving

Step-by-Step Instructions

Step 1: Prepare the Meatballs

1. In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper.
2. Mix the ingredients until well combined but do not overwork the mixture to avoid tough meatballs.
3. Form small meatballs (about 1 inch in diameter) and set them on a tray or plate.

Step 2: Sear the Meatballs

1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
2. Add the meatballs in batches and brown them on all sides, about 2-3 minutes per side. They do not need to be cooked through at this stage.
3. Remove the meatballs and set them aside on a plate.

Step 3: Build the Soup Base

1. In the same pot, add more olive oil if needed, and sauté the diced onion, carrots, and celery for 4-5 minutes until softened.
2. Add the minced garlic and cook for an additional minute.
3. Pour in the chicken or vegetable stock and the crushed tomatoes. Stir well to combine.
4. Add the bay leaf, dried oregano, and a pinch of salt and black pepper.

Step 4: Simmer the Soup

1. Bring the soup to a gentle boil, then reduce the heat to a simmer.
2. Return the meatballs to the pot and let the soup simmer for 10-15 minutes or until the meatballs are fully cooked.

Step 5: Add the Tortellini and Greens

1. Add the cheese tortellini to the pot and cook according to package instructions (usually 5-7 minutes).
2. In the last 2-3 minutes of cooking, stir in the chopped spinach or kale until wilted.

Step 6: Finish and Serve

1. Remove the bay leaf from the soup.
2. Taste and adjust the seasoning with salt and black pepper if needed.
3. Serve the soup hot, garnished with fresh basil and a generous sprinkle of Parmesan cheese.

Serving and Storage Tips

• Serving: This soup is delicious on its own or served with crusty bread or a side salad.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: For best results, freeze the soup without the tortellini and greens. Add them when reheating to avoid overcooked, mushy pasta.

Helpful Notes

• Make-Ahead Meatballs: Prepare and freeze the meatballs ahead of time to make assembling the soup even quicker.
• Tortellini Tips: If using frozen tortellini, add an extra 2-3 minutes to the cooking time.
• Vegetarian Option: Replace the meatballs with plant-based meatballs or extra vegetables and use vegetable stock.

Tips from Well-Known Chefs

• Chef Lidia Bastianich: “Don’t overcrowd the pot when browning meatballs. Browning in batches helps them caramelize evenly for the best flavor.”
• Chef Giada De Laurentiis: “A touch of lemon zest or a squeeze of lemon juice at the end can brighten up the flavors and enhance the freshness of the soup.”

Frequently Asked Questions

1. Can I use store-bought meatballs? Yes, pre-made meatballs can save time. Just brown them briefly to enhance their flavor before adding them to the soup.

2. Can I substitute tortellini with another pasta? Absolutely. Small pastas like ditalini or orzo work well, though they won’t have the same cheese-filled richness.

3. How do I make this gluten-free? Use gluten-free tortellini and breadcrumbs to make the meatballs or skip the meatballs and use gluten-free pasta.

4. What can I use instead of crushed tomatoes? Diced tomatoes or tomato sauce can be used; adjust for texture and seasoning as needed.

5. Can I add other vegetables? Yes, zucchini, peas, or bell peppers make great additions to enhance the nutrition.

6. How do I prevent the tortellini from becoming mushy? Add the tortellini toward the end of the cooking process and serve the soup soon after.

7. Can I make this soup in an Instant Pot? Yes, sauté the vegetables and brown the meatballs on the sauté setting, then pressure cook for 5 minutes. Add tortellini after and use the sauté setting again until cooked.

8. What cheese works best for serving? Freshly grated Parmesan or Pecorino Romano adds an extra savory note.

9. How do I thicken the soup if I want a richer texture? Simmer a bit longer or add a slurry of cornstarch and water. Be cautious not to over-thicken, as the tortellini adds body.

10. Can I use spinach and kale together? Yes, a mix of spinach and kale gives a balanced texture and flavor, adding extra nutrients to your soup.

Enjoy making this cheese tortellini and meatball soup for a satisfying, flavorful meal that warms the heart and delights the palate!