Description
This comforting Spring Meatball Soup combines tender leftover meatballs with fresh vegetables, white beans, spinach & ricotta tortellini, and a flavorful tomato sauce in a hearty chicken stock base. Enhanced with lemon zest and fresh dill, this vibrant soup offers a perfect balance of protein, greens, and warming broth—ideal for using up leftovers while creating a nutritious and satisfying meal.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 2 carrots, finely chopped
- 400g can white beans, drained and rinsed
- 1 litre good-quality chicken stock
Meatballs and Sauce
- 20 leftover meatballs (prepared previously or store-bought)
- 200g leftover tomato sauce
Vegetables & Pasta
- 200g frozen peas
- 250g spinach & ricotta tortellini
- 200g spinach
Finishing Touches
- 1 lemon, zested and cut into wedges
- Small handful of dill, finely chopped
- Parmesan, for grating
- Crusty bread, to serve
Instructions
- Heat the oil and sauté carrots: Warm 1 tablespoon of olive oil in a deep saucepan over medium heat. Add the finely chopped carrots and cook for 4-5 minutes until they start to soften and develop some color.
- Add beans and stock: Stir in the drained white beans and pour in 1 litre of good-quality chicken stock. Bring the mixture to a gentle simmer.
- Add meatballs, sauce, and peas: Add the 20 leftover meatballs, 200g of leftover tomato sauce, and 200g of frozen peas to the simmering broth. Allow everything to bubble gently for a few minutes so the flavors meld and ingredients heat through.
- Cook tortellini and spinach: Stir in 250g of spinach & ricotta tortellini. Cook for 2 minutes, stirring occasionally, and as the tortellini start to float to the surface, mix in 200g of fresh spinach to wilt into the soup.
- Season and finish: Season the soup with salt, pepper, and the zest of 1 lemon for brightness. Sprinkle over the finely chopped dill for a fresh herbal note.
- Serve: Ladle the soup into bowls and offer grated parmesan on top along with crusty bread and lemon wedges on the side for squeezing.
Notes
- You can prepare the meatballs and tomato sauce ahead of time or use store-bought for convenience.
- Adjust the seasoning with salt and pepper according to your taste preferences.
- The spinach can be replaced with kale or Swiss chard for variation.
- For a vegetarian version, substitute chicken stock with vegetable stock and omit the meatballs.
- Serve with crusty bread to soak up the flavorful broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: spring soup, meatballs, tortellini soup, leftover meatball recipe, tomato sauce soup, Italian soup, easy weeknight soup
