Tortellini Soup with Meatballs

A tasty alternative to regular chicken noodle soup. You can add other veggies to this also, for example some chopped spinach. The chicken-apple sausage give it a unique flavor. Yummy and makes a great, filling dinner. This can be frozen.

Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hrs 10 mins
10 servings



  • extra-virgin olive oil

  • 1 clove garlic, smashed

  • 2 large carrots, chopped

  • 2 ribs celery, sliced

  • 1 bay leaf

  • 4 sprigs fresh thyme

  • 3 quarts low-sodium chicken broth

  • 5 parsley stems

  • 1 tablespoon grated Parmesan cheese, or to taste

  • kosher salt to taste

  • ground black pepper to taste


  • olive oil

  • 1 medium onion, diced

  • 6 links chicken-apple sausage. meat removed from casings

  • 1 egg

  • ¼ cup fresh parsley leaves, or to taste

  • ¼ cup grated Parmesan cheese

  • 1 teaspoon fresh thyme leaves

  • kosher salt to taste

  • 1 pinch freshly ground black pepper to taste

  • 2 pounds frozen tortellini

  • 2 tablespoons chopped fresh parsley, or as desired

  • 2 tablespoons olive oil, or as desired

  • ¼ cup grated Parmesan cheese, or to taste


  1. Set a large stockpot over medium heat. Add extra-virgin olive oil, garlic, carrots, celery, bay leaf, and thyme. Gently cook and stir until fragrant, 5 to 7 minutes. Pour in chicken broth and add parsley stems. Add Parmesan cheese, kosher salt, and pepper. Bring soup to a boil, about 5 minutes. Reduce heat and allow to simmer while you make the meatballs.

  2. Heat 1 tablespoon olive oil in a saute pan over medium heat. Add onion and cook until softened and browned, about 10 minutes.

  3. Transfer cooked onion to the bowl of a food processor. Add sausage, egg, parsley, Parmesan cheese, and thyme. Season meatball mixture with salt and pepper.

  4. Add remaining olive oil to the skillet and warm over medium heat until just smoking. Use a small scoop to drop meatball mixture onto the skillet. Cook meatballs, turning frequently, until golden brown, 10 to 15 minutes.

  5. Drop frozen tortellini into simmering soup and cook until they float, 3 to 5 minutes. Add browned meatballs to soup and return to a simmer. Season with salt and pepper. Serve soup in shallow bowls with a shower of Parmesan cheese, olive oil, and parsley.

Cook's Note:

You can use 2 cups dried tortellini in place of frozen. Dried parsley is ok if you don't have fresh.

Nutrition Facts (per serving)

532 Calories
27g Fat
49g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 532
% Daily Value *
Total Fat 27g 34%
Saturated Fat 9g 43%
Cholesterol 128mg 43%
Sodium 848mg 37%
Total Carbohydrate 49g 18%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 27g
Vitamin C 37mg 184%
Calcium 143mg 11%
Iron 4mg 20%
Potassium 357mg 8%

* 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.

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