15 Best Winter Soups #5
#5. Tortellini Meatball Soup
Ingredients
- 8 ounces hamburger
- ¼ cup grated Parmesan Cheese
- 2 tablespoons chopped parsley
- 1 egg
- 1 clove garlic, grated
- ¼ cup diced onion
- ½ teaspoon salt and ½ teaspoon pepper
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small onion, diced
- 7 cups chicken broth
- One 9-ounce bag cheese-filled tortellini, thawed if frozen
- 4 cups baby spinach
- Additional grated Parmesan to top soup with
Soup Toppings
- ¼ cup of shredded cheddar cheese
- ½ cup of sour cream
- 6 slices of cooked crispy bacon
- Fresh basil leaves or parsley
Instructions
- For the meatballs: In a medium bowl, combine the hamburger, Parmesan cheese, parsley, ½ teaspoon salt, ½ teaspoon pepper, ¼ cup onion, egg, and garlic. Mix to combine. Form into 1-inch balls. Place a sauté pan on medium heat, fry the meatballs in the 2 tablespoons of oil until done. Remove the meatballs from the pan.
- In the same pan, sauté the onion, celery, and carrots until softened.
- Add the chicken broth to a large saucepan or Dutch oven, bring to a boil. Place the meatballs, sautéed carrots, celery, and onion in the pan.
- Cook until the meatballs are heated through.
- Add the tortellini to the pan, cook until the tortellini is heated through.
- Add the baby spinach, stir, and cook until the spinach is wilted. Salt and pepper the soup to taste.
- Serve in bowls topped with grated Parmesan cheese.
- Store leftovers in the refrigerator for up to 5 days.
Notes
- I do not recommend freezing this soup once the cheese and cream have been added. This is because it tends to separate. If you plan on freezing, do so without adding these ingredients for up to 3 weeks. Once the soup defrosts and is slowly heated, you can add the cream and cheese.
- The nutrition fact includes all the soup toppings.
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