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Hearty Tortellini Meatball Soup Ready in Just 30 Minutes

A quick and comforting Tortellini Meatball Soup that's perfect for busy dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds richness and helps sauté the aromatics.
  • ½ large Onion, diced Provides a sweet and savory base flavor.
  • 2 teaspoons Garlic, minced Adds depth and enhances overall flavor.
  • 2 teaspoons Italian Seasoning A blend of herbs that brings an aromatic Italian profile.
  • 1 teaspoon Salt Enhances flavors; adjust according to taste.
  • ½ teaspoon Black Pepper Adds a subtle heat; adjust for preference.
  • 8 oz Mushrooms, sliced Introduces earthy notes and texture.
  • 4 cups Chicken Broth The soup base, providing richness; can substitute with vegetable broth for a vegetarian option.
  • 2 cups Water Dilutes the broth to desired consistency.
  • 32 oz Spaghetti Sauce Forms the main flavor base; can substitute with homemade marinara.
For the Meatballs
  • 30 pieces Meatballs, cooked The protein component; can use homemade or store-bought.
For the Tortellini
  • 24 oz Tortellini, refrigerated, cheese-filled The star of the soup, adding heartiness.
For Garnish
  • Parmesan Cheese For garnish, adds creaminess and flavor.

Equipment

  • soup pot

Method
 

Step-by-Step Instructions
  1. In a large soup pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering for about 1-2 minutes. Add ½ large diced onion to the pot, sautéing for approximately 3 minutes until the onion is tender and translucent.
  2. Stir in 8 ounces of sliced mushrooms and continue cooking for another 3 minutes.
  3. Add 2 teaspoons of minced garlic, 2 teaspoons of Italian seasoning, 1 teaspoon of salt, and ½ teaspoon of black pepper to the pot. Cook for an additional 30 seconds.
  4. Pour in 4 cups of chicken broth, 2 cups of water, and 32 ounces of spaghetti sauce. Gently introduce 30 cooked meatballs to the soup mixture. Bring everything to a boil.
  5. Once boiling, add 24 ounces of refrigerated cheese tortellini to the pot, stirring gently. Cook according to package instructions for about 7 minutes.
  6. Ladle the soup into bowls, garnishing with freshly chopped parsley, basil, and grated Parmesan cheese.

Notes

Use fresh vegetables and quality broth for the best flavors. Adjust the thickness of the soup to your preference.