Italian Meatball & Tortellini Soup

Susie Proplesch


I came up with this recipe a couple of years ago. I make lots of soups and a meatball one sounded interesting. My family loves it, and it is very easy to make. Enjoy!


★★★★★ 1 vote

10 - 12
30 Min
4 Hr


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1 lb
bulk italian sausage
2 lb
extra lean ground beef
2 - 15oz can(s)
canellini beans or navy beans
2 - 15oz can(s)
petite diced tomatoes
1 - 16oz pkg
frozen italian blend vegetables
1 19oz pkg
frozen cheese-filled tortellini
1 medium
onion, finely diced
2 tsp
fresh minced garlic
1 1/2 tsp
dried parsley flakes
1 1/2 tsp
dried italian seasoning
2 Tbsp
beef soup base ( i use l. b. jamisons)
8 c

How to Make Italian Meatball & Tortellini Soup


  • 1Thoroughly mix ground beef and italian sausage together and shape into bite-sized meatballs. Fry meatballs in large skillet, turning frequently, until browned. Drain fat from meatballs.
  • 2You may cook this soup in a large crockpot, or in a large kettle on top of the stove.
  • 3Place the meatballs, beans, tomatoes, diced onion, minced garlic, beef base, italian seasoning, parsley, and water into crockpot, on high heat. (If using a kettle on the stove, cook on medium heat)
  • 4When soup is simmering in the crockpot (about 2-3 hours), add in the tortellini and the italian vegetables. Soup will need to be brought back up to a good simmer before serving. (If using a kettle, add tortellini and italian vegetables after soup has boiled for about 15 minutes. Return soup to a boil, reduce heat, and let simmer for about another 30 minutes before serving.)
  • 5I serve this hearty soup with a nice heated loaf of Italian or French bread, warmed hard rolls, or sometimes garlic toast.

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About Italian Meatball & Tortellini Soup

Course/Dish: Beef, Beef Soups, Vegetable Soup
Regional Style: Italian
Other Tags: Quick & Easy, Healthy
Hashtags: #Meatballs, #hearty

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