Hearty Spinach Tortellini Meatball Soup with Parmesan and Pesto

Ingredients

- 4 cups chicken broth
- 1 lb frozen meatballs
- 1 package (9 oz) spinach tortellini
- 1/2 cup pesto alla Genovese
- 2 cups baby spinach
- 3 cups vegetable broth
- 1 can (15 oz) white beans, drained and rinsed
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped

Instructions

1. Prepare the Base:
In a large pot, combine the chicken broth and vegetable broth. Bring to a gentle boil over medium-high heat. This should take about PT5M (5 minutes).

2. Cook the Meatballs:
Add the frozen meatballs to the boiling broth. Reduce the heat to a simmer and cook for approximately PT10M (10 minutes), until the meatballs are heated through.

3. Add Spinach Tortellini:
Gently add the spinach tortellini to the pot. Let the mixture simmer for PT8M (8 minutes), or until the tortellini is tender but not mushy.

4. Introduce Baby Spinach and White Beans:
Stir in the baby spinach and drained white beans. Continue to simmer the soup for PT3M (3 minutes), until the spinach is wilted.

5. Incorporate Pesto:
Mix in the pesto alla Genovese, stirring well to ensure it is evenly distributed throughout the soup.

6. Finish with Parmesan and Parsley:
Just before serving, sprinkle the grated Parmesan cheese over the soup. Garish with fresh parsley for an added burst of flavor and color.

Total Time

PT26M
26 minutes

Type of Dish

Dinner

Keywords

Soup, Easy Dinner, Italian-Inspired, Spinach Tortellini, Hearty Meals, Meatball Soup, Family Dinner, Vegetable Broth, Comfort Food, Nutritious Meal

Recipe Yield

Feeds 4 adults

Calories

Total: 1,800 calories

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