Meatball and Tortellini Soup

    45 minutes

    Can you think of anything more warming and hearty than meatball and tortellini soup on a cold winter's day? Very easy to make with fresh pasta and pre-made meatballs.

    51 people made this

    Serves: 6 

    • 2 tablespoons butter
    • 1 onion, diced
    • 1 tablespoon minced fresh garlic
    • 8 cups (2 litres) beef stock
    • 375g tinned diced tomatoes
    • 1/2 cup green beans
    • 1/2 cup diced carrot
    • 1/2 cup chopped kale
    • 1 tablespoon Italian herbs
    • 1 bay leaf
    • 500g cooked meatballs
    • 500g fresh cheese tortellini
    • 2 tablespoons grated Parmesan cheese

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot; add the tomatoes, green beans, carrot, kale, Italian herbs and bay leaf. Bring the mixture to a boil.
    2. Stir in the meatballs and tortellini; return to a boil and cook another 5 minutes. Ladle into bowls and top each with about 1 teaspoon Parmesan cheese to serve.

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    Reviews in English (63)


    I've been making this soup for years, glad to see someone posted it so others will know of it's greatness. Wonderful soup, not only quick but filling. Only difference when I make it is I used homemade beef stock and omit the beans/double the kale. This increases well to feed whoever shows up, just add more broth and throw in more veggies. Best with a homemade crusty bread or beer bread. NOTE: You can use almost any kind of meatballs you like. I prefer an italian-seasoned meatball that I've made myself with ground chuck and sausage.  -  19 May 2009  (Review from Allrecipes USA and Canada)


    Make you use tortellini that you like because this was really good but i didn'y like my brand of tortellini  -  13 Jul 2009  (Review from Allrecipes USA and Canada)


    Excellent recipe. Used Olive Oil instead of butter, omitted the carrots, and used chicken stock instead of beef. Fantastic! Definitely a keeper!  -  14 Jul 2009  (Review from Allrecipes USA and Canada)