Meatball Tortellini Soup
Prep time
Cook time
Total time
A hot bowl of meatballs, pasta, cheese and spinach simmering in broth. Comfort food for less than 500 calories per bowl!
Recipe type: Soup
Serves: 4
  • 8 oz. ground chuck or beef
  • ¼ cup grated parmesan cheese
  • ¼ cup chopped fresh parsley or 2-3 tsp. dried parsley, divided
  • 1 egg, beaten
  • 1 clove garlic, minced or pressed
  • salt and pepper
  • 1 Tb. olive oil
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 qt. (32 oz.) low sodium chicken broth
  • 9 oz. package refrigerated cheese tortellini
  • 4 cups loose baby spinach (3 oz.) - or more (I added about 4 -5 handfuls to add more spinach to the soup)
  1. In a medium bowl: mix the beef, cheese, half the parsley, egg, ½ tsp. salt and pepper.
  2. Add oil to pot or dutch oven. Heat over medium-high heat. Scoop in your meatballs with a small cookie scoop or spoon. Let them brown on one side about 2- 3 minutes. Turn over. Brown on the over side 3-4 minutes. Put on a plate to use later.
  3. While the pot is still hot, add the carrots and celery. Cook about 5 minutes.
  4. Pour in the chicken broth. Scrape the bottom of the pan to get the yummy beef goodness off the bottom.
  5. Boil the mixture. Add back the meatballs, rest of the parsley and salt to taste. Cook 2-5 minutes or until meatballs are done.
  6. Drop in the tortellini pasta and cook about 4 minutes. They will float to the top when they are done - which is pretty quickly.
  7. Fold the spinach into the soup and stir to let it wilt - about 1 minute.
  8. Top with salt, pepper and any extra parmesan cheese.
Recipe by Whisk Together at