Meatball Tortellini Soup ~
Veggie meatballs and dairy-free cheese-filled tortellini served in a savory and meatless beef-style broth with carrots, onion, garlic, spinach, tomatoes, and seasonings
This is a simple yet robust and flavorful soup that is quick and easy to make in about 30 minutes or less!
Serve with a side of garlic bread for a dinner the whole family will love!
For convenience and to save on prep time, I like to use frozen veggie meatballs in this recipe.
Once thawed, they can be cut in half and re-rolled into bite-size pieces before heating according to package directions.
Ingredients for Meatball Tortellini Soup:
vegan Italian-style meatballs – I used Gardein
non-dairy cheese-filled tortellini – Kite Hill brand is my current favorite
vegan butter
carrots
yellow onion
garlic
vegan beef-style broth – Better Than Bouillon’s No Beef Base is excellent
diced tomatoes
frozen spinach
Italian seasoning
bay leaf
How to make Meatball Tortellini Soup:
For the meatballs:
Heat meatballs according to package directions.
Set aside.
For the tortellini:
Cook tortellini according to package directions.
Drain and set aside.
For the soup:
Into a large pot over medium heat, add the vegan butter.
When the butter is melted, add carrots and onion. Cook, stirring frequently, for 3 minutes until vegetables are softened.
Add garlic then continue cooking an additional 1 minute.
Add the vegan beef-style broth, diced tomatoes with liquid, spinach, Italian seasoning, and bay leaf.
Bring to a boil for 3 minutes to heat through
To serve:
Spoon desired amount of meatballs and tortellini into soup bowls.
Ladle soup over the top.
Serve hot.
Cheers!
More family-favorite soup recipes:
Chickpea and Pasta Soup with Spinach – Hearty without being heavy. This soup is simple, delicious, and easy to make. A definite kid-favorite in our house!
Sriracha Ramen Soup with Bok Choy and Shiitake Mushrooms – A flavorful and fragrant vegan soup. You’ll never settle for boring ramen again!
Vegan Vegetable and Orzo Soup – A filling and colorful soup loaded with orzo pasta and veggies. Ready to serve in under 30 minutes!
Meatball Tortellini Soup
Ingredients
- 12 frozen vegan Italian-style meatballs thawed and cut in half to make 24 meatballs
- 18 ounces non-dairy cheese-filled tortellini
- 2 tablespoons vegan butter
- 1/2 cup carrots diced
- 1/4 cup yellow onion diced
- 1 tablespoon garlic minced
- 8 cups vegan beef-style broth
- 14 ounces diced tomatoes with liquid
- 10 ounces frozen spinach chopped, thawed and well-drained
- 1 tablespoon Italian seasoning
- 1 bay leaf
Instructions
For the meatballs:
- Heat meatballs according to package directions. Set aside.
For the tortellini:
- Cook tortellini according to package directions. Drain and set aside.
For the soup:
- Into a large pot over medium heat, add the vegan butter. When the butter is melted, add carrots and onion. Cook, stirring frequently, for 3 minutes until vegetables are softened.
- Add garlic then continue cooking an additional 1 minute.
- Add the vegan beef-style broth, diced tomatoes with liquid, spinach, Italian seasoning, and bay leaf. Bring to a boil for 3 minutes to heat through.
To serve:
- Spoon desired amount of meatballs and tortellini into soup bowls.
- Ladle soup over the top.
- Serve hot.
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