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Tuscan Meatball Soup With Creamy Tomato Broth & Tortellini

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A cozy, creamy Italian soup filled with mini meatballs, cheesy tortellini, and fresh veggies in a flavorful herbed broth — perfect for chilly nights and hearty meals.

Ingredients

Scale

For the Meatballs:

  • 1 lb ground beef or turkey
  • 1/3 cup breadcrumbs
  • 1/4 cup grated Parmesan
  • 1 egg
  • 1 garlic clove, minced
  • 1 tsp Italian seasoning
  • Salt & pepper

For the Soup:

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 6 cups chicken broth
  • 1 bay leaf
  • 9 oz cheese tortellini
  • 1/2 cup heavy cream or half-and-half
  • 2 cups baby spinach (optional)
  • Salt & pepper to taste
  • Grated Parmesan & parsley for garnish

Instructions

  1. Mix meatball ingredients and roll into 1-inch balls.
  2. Brown meatballs in a large pot; set aside.
  3. In same pot, sauté onion, carrot, celery, and garlic. Stir in tomato paste and seasoning.
  4. Add broth and bay leaf. Return meatballs and simmer for 15–20 minutes.
  5. Add tortellini, cream, and spinach. Simmer until pasta is tender.
  6. Season to taste. Serve hot with toppings.

Notes

  • Make ahead and reheat gently for best results.
  • Freeze soup base without pasta and add tortellini fresh when serving.

Find it online: https://5dailyrecipes.com/tuscan-meatball-soup-with-creamy-tomato-broth-tortellini/