Meatball and Tortellini Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty soup combining homemade or store-bought meatballs, cheese tortellini, and spinach in a tomato broth with cream. Comforting and filling, this pasta soup delivers familiar flavors in an easy one-pot form. A weeknight favorite.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon Olive oil
- 1 medium onion (chopped)
- 1 clove garlic (minced)
- 1 (14.5-ounce) can beef broth
- 1 (28-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1/2 teaspoon dried oregano
- 1//2 teaspoon salt
- 12-16 frozen Johnsonville Italian meatballs
- 1 (9-ounce) package refrigerated tortellini
- 2 leaves handfuls baby spinach
- 1/3 cup heavy cream (optional)
At a glance
PER SERVING · TIME 27M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 22m
- Sodium
- 2042mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 381mg
- Calcium
- 220mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2042MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.