Description
A comforting and hearty soup that combines savory meatballs, cheesy tortellini, and fresh spinach in a flavorful broth, topped with Parmesan and basil.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 cups (1.9 L) chicken broth
- 1 can (14.5 oz / 410 g) diced tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 package (12 oz / 340 g) refrigerated cheese tortellini
- 1 pound (450 g) frozen fully cooked meatballs
- 3 cups (90 g) fresh spinach, chopped
- 1/2 cup (50 g) grated Parmesan cheese
- fresh basil for garnish
Instructions
- Saute Aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook until softened. Stir in garlic.
- Add Broth and Tomatoes: Pour in chicken broth and diced tomatoes. Season with Italian seasoning, salt, pepper, and red pepper flakes. Bring to a boil.
- Cook Meatballs: Add meatballs to the simmering broth and cook for 10 minutes.
- Cook Tortellini: Stir in tortellini and cook until tender, usually 4–6 minutes.
- Add Spinach and Cheese: Mix in chopped spinach until wilted. Remove from heat and stir in Parmesan cheese.
- Serve: Garnish with fresh basil and serve hot.
Notes
- For a richer flavor, brown the meatballs before adding to the soup.
- You can use mini meatballs for easier serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 5 g
- Sodium: 1320 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
