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- 1 pound ground beef or turkey - 1/2 cup fresh breadcrumbs - 1/4 cup finely grated Parmesan cheese These main ingredients form the heart of the soup. I love using ground beef for its rich flavor, but ground turkey works well too. The fresh breadcrumbs help keep meatballs moist and add texture. Don't skip the Parmesan cheese; it gives a great taste boost. - 1 cup heavy cream - 1 can (15 oz) diced tomatoes, undrained Heavy cream makes the soup creamy and rich. It balances the flavors perfectly. The diced tomatoes add a nice touch of acidity and sweetness. Make sure to use the juice from the can; it adds depth to the broth. - 2 cups fresh baby spinach - 2 cloves garlic, minced - 1 teaspoon Italian seasoning blend Fresh baby spinach brings color and nutrients to the dish. Garlic adds a punch of flavor, while the Italian seasoning blend ties everything together. You can adjust the seasonings to suit your taste. Don't be afraid to add more garlic if you love it! {{ingredient_image_2}} How do I combine the ingredients for the meatballs? In a large bowl, mix the ground beef or turkey, breadcrumbs, and Parmesan cheese. Add the beaten egg, minced garlic, and Italian seasoning. Season with salt and pepper. Use your hands to blend everything well. How do I shape the meatballs? Take small amounts of the mixture. Roll them into balls about 1 inch wide. Place the meatballs on a plate or parchment paper. Set them aside to rest. This helps them hold their shape when cooking. What is the browning technique for the meatballs? Heat olive oil in a large pot over medium heat. Add the meatballs in batches. Do not overcrowd the pot. Brown each meatball for about 5 to 7 minutes. Turn them to cook evenly on all sides. How do I remove excess oil? Once browned, take the meatballs out of the pot. Place them on a paper towel-lined plate. This will soak up any extra oil, keeping your soup lighter. How do I simmer the broth and tomatoes? In the same pot, pour in the chicken broth and bring it to a gentle simmer. Add the diced tomatoes with their juice. Return the browned meatballs back to the pot. Let the soup simmer for about 10 minutes. This allows the flavors to blend well. How do I cook the tortellini and add cream? Stir in the cheese tortellini. Cook according to the package instructions, usually about 3 to 5 minutes. Once the tortellini is tender, lower the heat. Slowly stir in the heavy cream and add fresh baby spinach. Cook just until the spinach wilts, around 2 minutes. - Optimal cooking time: Cook meatballs for 5 to 7 minutes. They should be browned on all sides. This gives them a nice crust and locks in flavor. - How to avoid dry meatballs: Mix the meat gently and avoid overworking it. Also, the breadcrumbs and egg keep them moist. - Suggested seasoning adjustments: Add more Italian seasoning if you like bold flavors. A pinch of crushed red pepper gives a nice kick. - Best practices for simmering: Simmer the soup on low heat for at least 10 minutes. This helps the flavors meld together perfectly. - Ideal garnishes: Fresh basil leaves add freshness and color. A sprinkle of extra Parmesan cheese makes it look fancy and taste better. - Side dishes to pair with: Serve with crusty bread for dipping. A simple green salad also complements the soup well, adding brightness to your meal. Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables can elevate the flavor of your soup significantly. Opt for fresh spinach and basil for a vibrant taste. Perfect Meatball Size: Keep your meatballs uniform in size for even cooking. Aim for about 1 inch in diameter to ensure they cook through properly. Customize the Creaminess: Adjust the amount of heavy cream to your preference. For a lighter soup, reduce the cream or substitute with half-and-half. Flavor Boosting Simmer: Allow the soup to simmer longer if you have the time, as this melds the flavors beautifully and enhances the overall taste. {{image_4}} For a twist, you can use ground chicken or ground pork instead of beef or turkey. Both options add a nice flavor. Ground chicken keeps the soup light, while pork gives it a rich taste. If you want a vegetarian option, try using lentils or chickpeas. They provide protein and make the soup hearty. Add seasonal veggies to boost nutrition and flavor. Carrots, zucchini, and bell peppers work well. You can even substitute spinach with kale. Kale holds up well in soup and adds a nice texture. Just chop it into smaller pieces before adding it to the pot. You can enhance the flavor by adding spices or herbs. A pinch of red pepper flakes gives a nice kick. Fresh herbs like oregano or thyme add depth. You can also experiment with different broth types. Use vegetable broth for a lighter taste or beef broth for a richer base. Each choice changes the soup's character, making it fun to try new combinations. To keep your Creamy Italian Meatball & Tortellini Soup fresh, place it in the fridge. Use airtight containers to prevent spills and keep odors out. Let the soup cool first, then transfer it to the container. It can last for about three to four days in the refrigerator. For long-term storage, you can freeze the soup. Portion it into freezer-safe bags or containers. Leave some space at the top for expansion. The soup will stay fresh for up to three months in the freezer. To thaw, move it to the fridge overnight before reheating. You can also thaw it in the microwave, but check it often. To make leftovers taste fresh, add new ingredients like fresh spinach or herbs. This brightens the flavors. When reheating, use a pot on the stove over low heat. Stir often to prevent sticking. You can also microwave it, but use a microwave-safe bowl and cover it loosely to avoid splatters. Enjoy your warm bowl of soup! Yes, you can make this soup ahead of time. It tastes even better the next day. Store it in an airtight container in the fridge for up to three days. To reheat, pour the soup into a pot over low heat. Stir gently until warmed through. Avoid bringing it to a boil to keep the cream from separating. Absolutely! You can use frozen tortellini. Just add it directly to the simmering soup without thawing. You may need to cook it a bit longer, usually around 5 to 7 minutes. Check the package for exact cooking times. This saves time and effort, making your soup easy to prepare. If you want a lighter option, try using half-and-half instead of heavy cream. You can also use coconut milk for a dairy-free choice. For a low-calorie version, blend silken tofu with a little broth. This gives a creamy texture without the fat. Each option brings its unique flavor, so experiment to find your favorite! This blog covered how to make a tasty meatball soup. We explored main ingredients, cooking steps, and tips to improve flavor. I also shared ways to store leftovers and variations for your soup. Meatball soup is comforting and fun to make. Don’t hesitate to try different proteins and vegetables. Experimenting can lead to your perfect bowl. I hope you enjoy making this dish and sharing it with others. Happy cooking!

Creamy Italian Meatball & Tortellini Soup

A rich and hearty soup featuring meatballs, cheese tortellini, and fresh spinach in a creamy broth.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 450 kcal

Ingredients
  

  • 1 pound ground beef or ground turkey
  • 0.5 cup fresh breadcrumbs
  • 0.25 cup finely grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning blend
  • to taste Salt and freshly ground black pepper
  • 6 cups chicken broth (preferably low-sodium)
  • 1 cup heavy cream
  • 1 package (9 oz) refrigerated cheese tortellini
  • 2 cups fresh baby spinach
  • 1 can (15 oz) diced tomatoes, undrained
  • 1 tablespoon extra virgin olive oil
  • for garnish Fresh basil leaves

Instructions
 

  • In a large mixing bowl, combine the ground meat (beef or turkey), breadcrumbs, grated Parmesan cheese, beaten egg, minced garlic, and Italian seasoning. Season with salt and pepper. Use your hands to mix until everything is evenly incorporated.
  • Form the mixture into small meatballs, approximately 1 inch in diameter. Place them on a plate or parchment paper and set them aside.
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Carefully add the meatballs in batches, ensuring not to overcrowd the pan. Brown each meatball on all sides, approximately 5 to 7 minutes total. Once browned, remove the meatballs from the pot and place them on a paper towel-lined plate to drain excess oil.
  • In the same pot, pour in the chicken broth and bring it to a gentle simmer. Stir in the diced tomatoes (including their juice) and return the browned meatballs to the pot.
  • Let the soup simmer for about 10 minutes, allowing the flavors to blend beautifully.
  • Stir in the tortellini and cook according to the package instructions, typically about 3 to 5 minutes, or until tender.
  • Once the tortellini is cooked, reduce the heat to low and gently stir in the heavy cream. Add the fresh baby spinach and cook just until it wilts, about 2 minutes.
  • Taste the soup and adjust the seasoning with additional salt and pepper if desired.
  • Serve the soup hot, garnished with fresh basil leaves and a generous sprinkle of additional grated Parmesan cheese, if desired.

Notes

Ladle the soup into large, deep bowls and garnish with a sprinkle of freshly chopped basil on top, along with extra grated Parmesan for added flavor. Serve alongside crusty bread slices for a delightful dipping experience!
Keyword creamy, Italian, meatballs, soup, tortellini