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Cheesy Chicken Meatball-and-Tortellini Soup

Rated : 
 by 120 people
Makes: 4 servings View Nutrition Facts


  • 2 teaspoons  olive oil
  • 2 garlic cloves, thinly sliced
  • 1 32 ounce carton low-sodium chicken broth
  • 1 cup  water
  • 1 9 ounce package fresh cheese tortellini
  • 12 prepared chicken meatballs (such as Al Fresco or Aidells)
  • 1 6 ounce package fresh baby spinach
  • 1/4 teaspoon  black pepper, plus more to taste
  • 2 tablespoons  plus 2 tsp grated Parmesan


1. Heat oil in a large heavy saucepan over medium heat. Add garlic and saute until just golden, about 2 minutes. Add broth and water, raise heat to high, cover and bring to a boil.

2. Add tortellini and cook according to package directions. During the last 3 minutes of cooking, add meatballs. In the final minute, add spinach and stir until just wilted. Stir in pepper and divide among four bowls. Sprinkle with cheese and season with additional pepper.

Cheesy Chicken Meatball-and-Tortellini Soup
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What do you think? Rate this recipe!

MarshaPerry3 wrote:

I substituted the meatballs for Ground Buffalo Meat. I rolled up a pound of ground buffalo and added Creole Seasoning. It was a great substitution and gave this a great flavor. It made it more hearty and comforting as well. My husband is very picky and loved it.

2/25/2013 02:14:31 PM Report Abuse
tdschneider71 wrote:

This recipe is delicious and easy to make! I had to substitute a meat-free, soy-free meatballs for the chicken meatballs, still very good!

10/27/2012 02:20:20 PM Report Abuse

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