Creamy Italian Meatball Soup
This delightful Creamy Italian Meatball Soup combines mini meatballs and tender tortellini in a rich, velvety broth perfect for cozy evenings.
Ingredients
For the Soup
- 1 lb Mini meatballs
- 9 oz Tortellini Choose your favorite type
- 4 cups Chicken or vegetable broth Both work beautifully
- 1 cup Heavy cream
- 1 tbsp Italian seasoning
- 2 cloves Fresh garlic, minced
- 1 medium Onion, chopped
- 3 cups Fresh spinach Consider swapping with kale for added nutrition
- 1/2 cup Parmesan cheese For serving
- to taste Salt and pepper
Instructions
Cooking
- In a large pot, heat and cook the mini meatballs until they’re perfectly browned.
- Add the chopped onion and minced garlic, cooking them until softened and aromatic.
- Pour in the broth and bring the mixture to a gentle boil.
- Stir in the tortellini and Italian seasoning, allowing the tortellini to become tender, which should take just a few minutes.
- Reduce the heat, then add the heavy cream and spinach, stirring until the spinach wilts.
- Season with salt and pepper to elevate the flavors.
- Serve hot, and don’t forget to sprinkle freshly grated parmesan cheese on top.
Notes
For best flavor, consider searing the mini meatballs in olive oil before adding them to the soup. Experiment with adding red pepper flakes for heat or fresh lemon juice for brightness. Can be served with garlic bread or a simple green salad.