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- 1 pound ground beef - 1/2 pound ground Italian sausage - 6 cups chicken broth - 2 cups cheese tortellini - 2 cups fresh broccoli florets - 1 cup carrots, peeled and diced - 1 cup frozen peas - 1/4 cup grated Parmesan cheese - 1 teaspoon Italian seasoning - 1 cup heavy cream Gather these ingredients to make your soup. The beef and sausage give a rich flavor. The chicken broth forms a warm base for the soup. Cheese tortellini adds a fun twist and makes it filling. Next, we add vegetables for freshness and color. Broccoli florets bring a nice crunch. Carrots add sweetness, and frozen peas provide bright green pops throughout. Finally, we have the flavor enhancers. Grated Parmesan cheese adds depth and creaminess. Italian seasoning gives that classic flavor we love in Italian dishes. Heavy cream finishes the soup with a silky texture. Using fresh ingredients makes a huge difference. Each bite should be a delight. Enjoy the process of gathering and preparing these components. It sets the stage for a delicious meal. {{ingredient_image_2}} - Combining the meat mixture: Start by taking a large mixing bowl. Add 1 pound of ground beef and 1/2 pound of ground Italian sausage. Next, mix in 1/2 cup of breadcrumbs and 1/4 cup of grated Parmesan cheese. Crack in 1 large egg and add 2 cloves of finely minced garlic. Sprinkle in 1 teaspoon of Italian seasoning, along with salt and pepper to taste. Use your hands to mix until everything is well combined. - Forming the meatballs: Once the mixture is ready, form it into small meatballs. Aim for about 1 inch in diameter. This size helps them cook evenly. Place the meatballs on a plate for the next steps. - Browning the meatballs in the pot: Heat a large pot over medium heat. Drizzle in a bit of olive oil to coat the bottom. Once the oil is hot, add the meatballs in batches. Brown them on all sides for about 5 to 7 minutes. This step adds great flavor. - Setting aside once browned: After the meatballs are browned, remove them from the pot and set them aside on another plate. This helps keep them juicy and tasty for the soup. - Adding broth and vegetables: In the same pot, pour in 6 cups of chicken broth. Scrape up any tasty bits left from the meatballs. Bring the broth to a gentle simmer. Next, add 2 cups of fresh broccoli florets, 1 cup of diced carrots, and 1 cup of frozen peas. - Cooking until vegetables soften: Cook the vegetables for about 5 to 7 minutes. You want them to soften but not become mushy. This mix adds color and nutrition to your soup. To make meatballs that are juicy and tender, focus on mixing. Combine the ground beef and Italian sausage gently. Overmixing makes them tough. Add breadcrumbs for texture and moisture. You can also use oats or crushed crackers as a binder if you’re out of breadcrumbs. Add heavy cream at the end to keep it silky. Stir it in just before serving. If your soup is too thick, add more chicken broth. You can also adjust the creaminess by using half-and-half instead of heavy cream for a lighter option. Balance the flavors by tasting as you cook. If the soup is too salty, add a pinch of sugar to counter it. Fresh herbs like basil or parsley brighten the dish. Add them just before serving for the best flavor boost. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs enhance the flavor of your soup significantly. Opt for fresh broccoli and basil for a vibrant taste. Customize Your Meatballs: Feel free to experiment with different types of ground meat or add extra spices to tailor the meatballs to your preference. Perfect Tortellini Cooking: Follow the package instructions carefully for tortellini to ensure they are cooked perfectly without becoming mushy. Adjusting Creaminess: For a lighter soup, you can substitute half and half for heavy cream, maintaining a rich flavor while reducing calories. {{image_4}} If you want to switch up the meat, you can use turkey or chicken instead of beef and sausage. Ground turkey is leaner and still full of flavor. Chicken offers a great taste too. You can also try vegetarian options. Meat substitutes like lentils or chickpeas work well. They add protein and texture without meat. While cheese tortellini is delicious, you can explore other pasta types. Try using small shells or ditalini for a different shape. If you need gluten-free options, look for gluten-free tortellini. Many brands offer great taste and texture. You can also use rice or quinoa for a grainy twist. Seasonal veggies can change your soup’s flavor. In spring, add asparagus or peas. In summer, zucchini or fresh tomatoes shine. In fall, consider butternut squash or sweet potatoes. You can also boost nutrition by adding more greens, like spinach or kale. These swaps keep your soup fresh and exciting every time you make it. To keep your soup fresh, place it in the fridge right away. Use airtight containers for best results. This helps maintain flavor and prevents spills. Make sure the soup cools before sealing. I recommend glass or BPA-free plastic containers. They are easy to clean and safe for reheating. If you want to save some for later, freeze it. First, let the soup cool completely. Then, pour it into freezer-friendly bags or containers. Remove as much air as possible to prevent freezer burn. When you're ready to eat, thaw it overnight in the fridge. Reheat it on the stove over low heat. Stir often to keep it smooth and creamy. In the fridge, your soup will last about three to four days. Always check for signs of spoilage before eating. If you see mold, or if it smells off, throw it away. If the soup looks fine but has been in the fridge for a while, it's better to be safe and not eat it. Yes, you can make this soup ahead of time. Here are some tips for meal prepping: - Cook the meatballs: Prepare and brown your meatballs. They can stay fresh in the fridge for up to three days. - Prep the broth: Make the broth and add the cooked meatballs. Store it separately from the vegetables and tortellini. - Add veggies and tortellini later: Keep the veggies and tortellini separate until you’re ready to eat. This keeps them fresh and firm. - Reheat gently: When ready to serve, heat the broth and add the tortellini and veggies. This keeps everything tasty and fresh. Pair this soup with these tasty side dishes: - Garlic bread: A warm, buttery slice complements the soup well. - Salad: A fresh green salad adds crunch and color. - Parmesan cheese: Sprinkle extra cheese on top for rich flavor. - Basil leaves: Fresh basil leaves give a nice aroma and taste. Yes, you can use dry tortellini. Here’s what to know: - Cooking time: Dry tortellini takes about 8-10 minutes to cook. Check the package for exact times. - Add to the broth: Add the dry tortellini to the broth with the veggies. Make sure to stir it well. - Adjust liquid: You may need to add a little more broth or water since dry tortellini absorbs more liquid. Enjoy your cooking! This blog post covered making a delicious Creamy Italian Meatball Tortellini Soup. We explored key ingredients like ground beef, sausage, and fresh veggies. I shared step-by-step instructions for prepping and cooking meatballs, plus tips to enhance flavor and creaminess. You can customize this soup with different proteins and veggies. In my final thoughts, this recipe is easy and tasty. It’s perfect for meals at home or for sharing. Happy cooking!

Creamy Italian Meatball Tortellini Soup

A delicious and hearty soup featuring meatballs, tortellini, and fresh vegetables in a creamy broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 1 pound ground beef
  • 0.5 pound ground Italian sausage
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, finely minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and freshly ground pepper
  • 6 cups chicken broth
  • 2 cups fresh broccoli florets
  • 1 cup carrots, peeled and diced
  • 1 cup frozen peas
  • 2 cups cheese tortellini
  • 1 cup heavy cream
  • for garnish Fresh basil leaves

Instructions
 

  • In a large mixing bowl, thoroughly combine the ground beef, ground Italian sausage, breadcrumbs, grated Parmesan cheese, large egg, minced garlic, Italian seasoning, and a generous pinch of salt and pepper. Use your hands to mix until all ingredients are well integrated, then form the mixture into small meatballs, about 1 inch in diameter.
  • Heat a large pot over medium heat and drizzle in a small amount of olive oil. Once hot, add the meatballs in batches, browning them on all sides for about 5-7 minutes. Remove the browned meatballs from the pot and set them aside on a plate.
  • In the same pot, pour in the chicken broth, scraping up any flavorful bits left from browning the meatballs. Bring the broth to a gentle simmer. Next, add the fresh broccoli florets, diced carrots, and frozen peas. Cook for approximately 5-7 minutes or until the vegetables begin to soften.
  • Carefully add the browned meatballs back into the pot. Then, introduce the cheese tortellini, cooking according to the package instructions—usually about 3-5 minutes until they are tender and floating.
  • Once the tortellini are prepared, lower the heat and stir in the heavy cream, mixing until well combined. Allow the soup to warm through for an additional 2-3 minutes, ensuring it does not come to a boil.
  • Taste the soup and adjust the seasoning if needed, adding more salt or pepper to suit your taste. Ladle the soup into bowls and garnish each serving with fresh basil leaves for an aromatic finish.

Notes

Adjust seasoning to taste and garnish with fresh basil for added flavor.
Keyword creamy, Italian, meatballs, soup, tortellini