This hearty, one-pot-wonder is so delicious and belly warming, I make it all winter long! It’s a winning combination of fresh veggies, some store-bought ingredients and a really simple meatball recipe that is so easy to whip up! Plus, this recipe makes a big pot of soup that can be enjoyed for multiple meals, making weekday dinner prep a breeze!
From start to finish, this soup just takes a little over an hour, and most of that time is spent simmering. And since this entire meal is made using just one big pot and one mixing bowl, you be spending more time in the evening getting cozy and relaxed instead of cleaning up a huge mess in the kitchen!
Here’s what you need for the soup:
One great thing about this soup is that I don’t have to worry about getting all my cuts perfect. I think it’s best a little rustic. Just give it all a quick chop and throw it in!
You will need a really big pot to cook this soup. It might seem disproportionate at first, but later once the meatballs and the tortellinis are all in, it will fill up all of that space.
Make the soup.
Start by sautéing the mirepoix, or the carrots, celery and onion. These are going to create the foundation for your flavors. After about 5 minutes, add the garlic and dried oregano. Sauté only a minute or 2 more because the garlic burns easily.
Add the canned tomatoes and broth and a generous amount of salt. Bring this to a boil, then turn it to a simmer and continue to simmer for 30 minutes while you make your meatballs.
Here’s what you need for the meatballs
Typically, I add other ingredients to flavor my meatballs, such as herbs or spices. But because the meatballs are going to cook in the soup, they are going to absorb all of those flavors we put into it before. So there really isn’t any need to add anything else.
Make the meatballs.
You could use whatever ground meat you prefer. I like chicken and my husband doesn’t eat beef so ground chicken is what I usually go for. Plus it’s mild, so it’s like a blank canvas that absorbs all the other flavors.
Just mix all the ingredients together and set it aside.
Use a cookie scoop for the meatballs.
A spring-loaded scoop really comes in handy here! It measures out uniform meatballs and you don’t have to get your hands dirty! Simply scoop the meatball mixture, using the side of the bowl to flatten out the surface and pack it in nice and tight, then release the ball directly into the soup. I recommend using a scoop that measures somewhere between 1 and 2 fluid ounces. You can find one at most stores that have a kitchen section (Walmart, Target, etc…,) or here is a link to one you can order online.
Before you add the meatballs to the pot, make sure the broth is seasoned properly. Give it a quick taste and add more salt if needed.
Once the meatballs are in, simmer for 20 minutes to cook them through. If you check the temperature with a probe thermometer, make sure to actually remove one of the meatballs from the pot, not temp it while it is in the soup.
Add store-bought tortellinis.
I always find these in the refrigerated section at the grocery store. Use any flavor you like. I’ve used a variety of fillings such as cheese, spinach, chicken, etc…
Simmer for roughly 8 minutes, until the tortellini are tender and cooked through.
Finally, finish with a sprinkle of fresh parsley and serve!
Other recipes to try:
Easy Meatball and Tortellini Soup
Ingredients
For the soup:
- 1/2 large yellow onion diced
- 3 medium carrots diced
- 3 celery stalks diced
- 4 garlic cloves minced
- 1 tsp oregano
- 2 cans diced tomatoes
- 8-10 cups low sodium chicken broth
- 1 tbsp kosher salt
- 12 ounces store-bought tortellini any flavor
- 2 tbsp chopped parsley
For the meatballs:
- 1 lb ground chicken or other meat
- 1/2 cup parmesan cheese shredded
- 1/4 cup panko breadcrumbs
- 3/4 tsp kosher salt
Instructions
Make the soup.
- In a large pot or dutch oven, sauté the onion, celery and carrot for about 5 minutes over medium heat with a pinch of salt.Add the garlic and oregano and continue to sauté for an additional 2 minutes. Add tomatoes and broth and 1 tbsp of salt. Bring to boil then reduce to simmer. Simmer for 30 minutes.
Make the meatballs.
- Mix together the ground meat, salt, parmesan and panko. Set aside until the soup is finished simmering. Use a small cookie scoop (any size between 1 and 2 ounces) to scoop the meatball mixture directly from the bowl and drop them into the soup. Once they are all in, simmer the meatball soup for 20 minutes.
Finish the soup.
- Add the tortellini and simmer for another 8 minutes. Finish with fresh chopped parsley.