Italian Wedding Soup With Tortellini Recipe

Recipe By Slurrp

Italian Wedding Soup with Tortellini is a hearty and flavorful soup that combines tender meatballs, cheese-filled tortellini, and fresh vegetables. This classic Italian dish is made with a savory broth, aromatic herbs, and a touch of Parmesan cheese. It is a comforting and satisfying meal that is perfect for chilly nights or when you need a quick and easy dinner option. Serve it with crusty bread for a complete meal.

4.4
23 Rating -
Rate
Non Vegdiet
1hr 30minstotal
15minsPrep
1hr 15minsCook
1hr 30m.total
15m.Prep
1hr 15m.Cook
Italian Wedding Soup With Tortellini
plan
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ingredients serve

Ingredients for Italian Wedding Soup With Tortellini Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1/2 Carrots, Diced
  • 1/2 Celery Stalks, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 1.50 cup Chicken Broth
  • 1/2 cup Water
  • 1/4 teaspoon Italian Seasoning
  • 1/4 pound Ground Beef
  • 0.13 cup Breadcrumbs
  • 0.06 cup Grated Parmesan Cheese
  • 1/4 Egg
  • 1/2 tablespoon Chopped Fresh Parsley
  • As required Salt And Pepper To Taste
  • 2 ounce Cheese Tortellini
  • 1/2 cup Fresh Spinach, Chopped
  • as needed Grated Parmesan Cheese For Serving

Directions: Italian Wedding Soup With Tortellini Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery and cook until softened.
  • STEP 2.Add garlic and cook for another minute. Add chicken broth, water, and Italian seasoning. Bring to a boil.
  • STEP 3.Meanwhile, in a separate bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, parsley, salt, and pepper. Shape into small meatballs.
  • STEP 4.Add meatballs to the boiling broth and cook for about 10 minutes or until cooked through. Add tortellini and cook for an additional 5 minutes.
  • STEP 5.Stir in spinach and cook until wilted. Season with salt and pepper to taste. Serve hot with grated Parmesan cheese on top.

Cooking Tips

  • You can use store-bought or homemade tortellini for this recipe.
  • Feel free to add other vegetables like peas or zucchini for extra flavor and nutrition.
  • If you prefer a thicker soup, you can add a slurry of cornstarch and water to the broth.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • Serve the soup with crusty bread or a side salad for a complete meal.

Storage and Serving

  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave before serving.
  • Serve hot with grated Parmesan cheese on top.
  • Pair with crusty bread or a side salad for a complete meal.
Nutrition
value
688
calories per serving
41 g Fat55 g Protein25 g Carbs7 g FiberOther

Current Totals

  • Fat
    41g
  • Protein
    55g
  • Carbs
    25g
  • Fiber
    7g

MacroNutrients

  • Carbs
    25g
  • Protein
    55g
  • Fiber
    7g

Fats

  • Fat
    41g

Vitamins & Minerals

  • Calcium
    190mg
  • Iron
    8mg
  • Vitamin A
    1923mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    17mg
  • Vitamin B6
    1mg
  • Vitamin B9
    100mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    31mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    126mg
  • Manganese
    < 1mg
  • Phosphorus
    628mg
  • Selenium
    67mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp