Reasons to love this soup:
What are the ingredients needed for creamy meatball soup?
How to make this comforting soup:
What to serve with this fall soup?
Tips and tricks to make the best tortellini and meatball soup:
Storage and freezing instructions:
Other recipes you may like:
Recipe

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Name: Creamy Meatball Tortellini Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian, American
Ingredients: 2 tablespoons olive oil; 2 stalks celery, diced; 2 large carrots, diced; 1 yellow onion, diced; 2 cloves garlic, minced; 1 6oz. can tomato paste; 1 tablespoon italian seasoning; 1 teaspoon salt; 4 cups chicken broth; 2 cups water; 2 cups cooked meatballs (homemade or frozen); 1 12 oz. package tortellini; 1 1/2 cup heavy cream; 3 cups baby spinach; 1/2 cup fresh grated parmesan cheese (optional)

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It is no secret that my family loves pasta, so I am always trying to come up with new ways for us to enjoy it. One of our favorites is tortellini; last time we were at Costco I bought a massive package and am still coming up with ways to use it all up! This soup is the perfect way to welcome the chilly fall weather we have been having the last few days!

a large bowl of meatball tortellini soup is shown with parmesan sprinkled on top and sliced bread in the background

Reasons to love this soup:

It is quick and easy to make
The broth is so flavorful and creamy
You can use frozen meatballs to cut down on prep time
It is the ultimate comfort food for fall

What are the ingredients needed for creamy meatball soup?

the ingredients needed to make this delicious fall soup are :

olive oil - for frying the veggies
onion - i like to use a yellow cooking onion
carrots - dice them small to make sure they cook on time
celery - for flavor
tomato paste - for a rich tomato flavor that also helps thicken the soup
italian seasoning - added flavor
salt - use as much or as little as you'd like
chicken broth - this is the bulk of the soup broth
water - the tortellini will absorb some liquid as they cook
meatballs - use my homemade recipe or frozen for a quick and easy approach
tortellini - the star of this soup; I used the tricolored cheese ones from the grocery store but you can use your favorite
heavy cream - to add creaminess to the soup
spinach - I prefer baby spinach

a top down view of all the ingredeitns needed to make the soup

How to make this comforting soup:

One pot and 30 minutes is all you need to make this!

Step one: fry the onion, carrot and celery in a large pot until tender

step two: add the garlic, tomato paste, and spices and cook an additional minute

step three: add the broth, water, and meatballs and bring to a boil

a view of raw onion, celery and carrot in the soup pot

One

a view of cooked onion, celery and carrot in the soup pot

Two

a view of onion, celery and carrot in the soup pot with seasonings and tomato paste on top

Three

a view of onion, celery and carrot in the soup pot mixed with tomato paste

Four

a view of the soup pot with meatballs and broth added

Five

a view of the soup pot after meatballs and broth have been boiled together

Six

step four: add tortellini and allow to cook until al dente

step five: stir in heavy cream

step six: add spinach and allow to wilt

a view of the soup right after tortellini are added

One

a view of the soup after tortellini have been cooked

Two

a view of the soup after the heavy cream is poured in

Three

a view of the soup after the heavy cream has been mixed into the rest of the broth

Four

a view of the soup right after spinach is added

Five

a view of the soup after spinach has wilted

Six

What to serve with this fall soup?

We like to pair this soup with a nice loaf of crusty bread to make sure we get every last bit of delicious broth! You can also pair with a salad, or enjoy the soup on its own! It is hearty enough to be a stand alone meal.

a bowl of cremay tortellini meatball soup with bread being dipped in

Tips and tricks to make the best tortellini and meatball soup:

use homemade meatballs if you can - they can be made in advance but they really help to flavor this soup nicely
make sure your veggies are tender before serving the soup; nothing is worse than crunchy veggies in a soup!
cut your veggies small so they cook quickly
use a high quality chicken broth for the best flavor; you can use homemade if you wish but you may need to use additional water to help thin the soup to the desired consistency

a steaming meatball and a tortellini on a spoon with the rest of the soup and soup pot in the background

Storage and freezing instructions:

This tortellini soup makes great leftovers, the broth will thicken as the noodles absorb the liquid so the following day it is even creamier! It lasts in a covered container in the fridge for 2-3 days. It is best enjoyed within a few days of making but can be frozen for up to three months. Allow it to thaw overnight before reheating in the microwave or stove - the tortellini may get a bit mushier but it will taste delicious - you can add some extra broth when reheating to make it soup again.

Other recipes you may like:

Creamy Meatball Tortellini Soup

This comforting creamy soup is full of tortellini and meatballs with just the right amount of vegetables to make it a complete meal. Pair with a loaf of crusty bread for a perfect weeknight dinner!

☆ ☆ ☆ ☆ ☆

(5 stars from 1 rating)

By: Natalie Kollee

Yield: 6 Servings

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Total Time: 35 Minutes

Cuisine: Italian, American

Ingredients

2 tablespoons olive oil
2 stalks celery, diced
2 large carrots, diced
1 yellow onion, diced
2 cloves garlic, minced
1 6oz. can tomato paste
1 tablespoon italian seasoning
1 teaspoon salt
4 cups chicken broth
2 cups water
2 cups cooked meatballs (homemade or frozen)
1 12 oz. package tortellini
1 1/2 cup heavy cream
3 cups baby spinach
1/2 cup fresh grated parmesan cheese (optional)

Directions

cooked onion celery and carrot in a soup pot

1 Cook The Veggies

In a large pot, heat oil over medium high heat and add celery, carrot, and onion, and cook, stirring frequently, until onion is translucent, about 5 minutes