Italian Meatball and Cheese Tortellini Soup


This hearty and delicious soup can warm a cold day.

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
3 quarts


  • 2 tablespoons butter

  • 1 onion, diced

  • 1 tablespoon minced fresh garlic

  • 2 quarts beef stock

  • 1 (12 ounce) can diced tomatoes

  • ½ cup green beans

  • ½ cup diced carrot

  • ½ cup chopped kale

  • 1 tablespoon Italian seasoning

  • 1 bay leaf

  • 1 pound frozen, cooked Italian-style meatballs - thawed

  • 1 pound fresh cheese tortellini

  • 2 tablespoons grated Parmesan cheese


  1. Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot; add the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and tortellini; return to a boil and cook another 5 minutes. Ladle into bowls and top each with about 1 teaspoon Parmesan cheese to serve.

Nutrition Facts (per serving)

528 Calories
22g Fat
51g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 528
% Daily Value *
Total Fat 22g 28%
Saturated Fat 10g 50%
Cholesterol 107mg 36%
Sodium 699mg 30%
Total Carbohydrate 51g 18%
Dietary Fiber 5g 17%
Total Sugars 9g
Protein 30g
Vitamin C 34mg 170%
Calcium 124mg 10%
Iron 4mg 23%
Potassium 586mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.