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Meatball Tortellini Soup

  • < 5 minutes prep time
  • 20 cook time
  • Serves 4
  • Share:
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  • Ingredients

    • 1/4 cup grated parmesan cheese, plus more for topping
    • 1/4 cup chopped fresh parsley
    • Kosher salt and freshly ground pepper
    • 2 tablespoons extra-virgin olive oil
    • 2 carrots, diced
    • 2 stalks celery, diced
    • 1-quart low-sodium chicken broth
    • 1 9-ounce package refrigerated cheese tortellini
    • 4 cups loosely packed baby spinach (about 3 ounces)
  • Directions

    1. Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the carrots and celery to the pot; cook, stirring until just softened, about 5 minutes.
    2. Add the broth and 3 cups water; bring to a boil.
    3. Add the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt.
    4. Add the tortellini and cook until they float to the top, about 4 minutes.
    5. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan