Creamy Meatball Tortellini Soup

Ingredients:

1/4 cup grated Parmesan cheese (for serving)

Meatballs:

1 lb ground beef (or a mix of beef and pork)

1/4 cup breadcrumbs

1 egg

1/4 cup grated Parmesan cheese

1 tsp garlic powder

Salt and pepper to taste

1 tsp Italian seasoning

Soup Base:

2 tbsp olive oil or butter

1 onion, finely diced

2-3 garlic cloves, minced

2 carrots, sliced

1 cup mushrooms, sliced

1 tbsp tomato paste

1/2 tsp paprika (optional)

4 cups chicken or vegetable broth

1 cup heavy cream

1 package (9 oz) cheese or meat tortellini

1/2 tsp dried basil (or use fresh if available)

1/2 tsp dried oregano

Salt and pepper to taste

Instructions:

  1. Prepare the Meatballs:
    • In a bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix well.
    • Form into small, bite-sized meatballs.
    • Heat olive oil in a large pot over medium heat and brown the meatballs on all sides. Once browned, remove them from the pot and set aside.
  2. Saute the Vegetables:
    • In the same pot, add diced onions and sauté for 3-4 minutes until soft.
    • Add the minced garlic, sliced carrots, and mushrooms, cooking until the mushrooms soften, about 4-5 minutes.
    • Stir in the tomato paste and paprika, cooking for an additional minute.
  3. Create the Soup Base:
    • Pour in the broth, and bring the mixture to a boil.
    • Reduce the heat and let it simmer for 10-15 minutes, allowing the vegetables to become tender.
  4. Add the Tortellini and Meatballs:
    • Gently add the browned meatballs and tortellini to the soup.
    • Simmer for 5-7 minutes, or until the tortellini is cooked through.
  5. Finish with Cream:
    • Stir in the heavy cream and dried herbs (basil, oregano).
    • Taste and adjust seasonings with salt and pepper as needed.
    • Let the soup simmer for another 2-3 minutes until everything is well combined and heated through.
  6. Serve:
    • Ladle the creamy meatball tortellini soup into bowls.
    • Garnish with grated Parmesan cheese and fresh herbs (if using).
    • Serve with crusty bread or garlic toast on the side for a complete meal.

Cooking Tips:

  • You can swap out heavy cream for half-and-half if you prefer a lighter version.
  • Add some spinach or kale at the end of cooking for extra nutrients.
  • For a spicier kick, a pinch of red pepper flakes can be stirred into the soup base.

Storage:

This soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over low heat, stirring occasionally.

Nutritional Information (Estimated per Serving):

  • Calories: 450-500 kcal
  • Protein: 20-25g
  • Fat: 25-30g
  • Carbohydrates: 30-35g

This creamy meatball tortellini soup is perfect for a family dinner or as a make-ahead meal for the week. Its rich, hearty flavors are balanced by the creamy broth and savory meatballs, making it a comforting dish for cooler weather.