Tortellini Soup with Italian Sausage Meatballs is a comfort soup at its best. Perfect for cold days, but we love it all year round.

This meal definitely feeds mia famiglia very well and on the budget, if I might add.

It’s rich, comforting, satisfying, a pinch spicy and a whole lot tasty. So, I have a question for you, what’s not to like?

You got cheese pasta aka tortellini, spicy meatballs, and magical broth with spinach. Not only that you will like the taste but the fact that it is super easy to prepare.

I do not think you will need more than 30 minutes even if you are going slower to make it.

Also, you can keep it in the fridge for up to 3 days without losing the taste.

However, in that case, I would add a splash of water if needed because it might get thicker.

I have made this one so many times and my family really likes it just the way it is.

Sometimes I would just saute Italian sausage ground meat or if I am feeling extra good I roll meatballs. I explained that part in the recipe below.

Now, if you do not eat meat you could replace it with mushrooms for extra umami. Perhaps a few different kinds just to have options.

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In my recipes, there is always an alternative. Not all of us like or eat everything so I understand it very well.

Mushrooms will always be an excellent meat replacement as well as beans so just experiment.

I hope you try making this tasty Tortellini Soup with Italian Sausage Meatballs. If you do make it, please tag me on social media or Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support! Let’s start this year on a sweet note! Happy Cooking!

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BEEF GOULASH STEW

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CREAM OF MUSHROOM SOUP

Yield: SERVE 6

Tortellini Soup with Italian Sausage Meatballs

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Delicious and easy recipe for Tortellini Soup with Italian Sausage Meatballs

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• 1 tablespoon olive oil
• 1 pound ground Italian sausage,
• 1/2 cup diced onion about 1/2 medium-sized onion
• 2 celery ribs, chopped
• 1 tablespoon minced garlic
• 28 ounces canned tomatoes (crushed or use tomato sauce)
• 32 ounces chicken broth
• salt and pepper to taste
• 1 teaspoon basil
• 1 teaspoon parsley
• 1 pack frozen spinach (I use cream of spinach sometimes) or 2 cups of fresh
• 9 ounces frozen cheese tortellini
• 1/2 cup heavy whipping cream

Instructions

1. I like making smaller meatballs from Italian sausage meat, but you do not have to at all. Also, you can get one in a casing like links, just peel it off. Whatever is easier for you.
2. Brown all the meatballs (or Italian sausage meat) then take them out on the pot. you can brown them in batches or use wide enough pot to fit all.
3. In the same pot, add onion, celery, garlic and cook for 4-5 minutes at medium-high temperature.
4. Add tomato (crushed or sauce), chicken broth and season it to taste. Add herbs and spinach.
5. Cook until boils then add Italian sausage meatballs back in the soup.
6. Add frozen tortellini and cook until the cheese tortellini are cooked. They will start to float.
7. Add heavy cream, but it's not necessary. It tastes just as good without it. Taste and see if you need more seasoning.

Notes

Did you make this recipe?

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I have been making this exact beef goulash stew for about 18 years. Of course, I am eating this very meal my entire life. Beef Goulash is near and dear to my heart.

I made goulash stew before with turkey meat, chicken and pork as well, yet there is something about beef when it is combined with the onion, garlic, and different vegetables, and then slow cooked.

Well, I must say that I absolutely adore slow-cooked meals!

I remember my growing up in Southeastern Europe (Balkan) with each spoon I take. We had a huge pot on the table probably once a week and I loved it.

It was my absolute favorite, the most loved soups around then, a soup that looks much like a stew, and when you dip that homemade bread. Oh, boy, it is like Heaven on Earth. It is also called Krompir Paprikash (Potato Goulash).

Click here for more tasty food from Southeastern Europe Cuisine.

It can be made thick like a sauce, so you would serve it over mashed or boiled potatoes or even rice. However, I assume it is more popular as a soup.

Paprikash: if I have to translate, it originates from the word paprika meaning pepper, and I assume it is called that way because we use Hungarian Paprika in this dish.

Also, you must add potatoes close to the end so they keep their form. I mean the comfort, the flavor. Most of the time, I go for a second plate. It is just so delicious.

Goulash is originated from the medieval Kingdom of Hungary, and now the entire world is enjoying this delightful and satisfying soup!

If you never ate it before this got to go on your must-eat list. Of course, each country or household has its own version, and I am showing you my way of making it.

Yield: Serves 8

Beef Goulash Stew

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An easy and tasty recipe for beef goulash stew

Ingredients

• 1 tablespoon Olive Oil
• 1 lb. Organic Angus Beef /beef for stew, cubed into bite size
• 1/2 onion medium size
• 3 garlic cloves minced or sliced
• 2 Carrots shredded or sliced
• 2 celery ribs, sliced
• 1 tablespoon sweet paprika
• 1/2 cup tomato sauce
• 1/2 tablespoon tomato paste
• 2 cups beef stock low sodium
• 3 cups pure water
• 1 dry Bay leaf
• 1 Rosemary sprig
• 1/2 teaspoon ground black pepper
• Salt to taste
• 2 lbs. Russet potatoes, approximately

Instructions

1. In a large pot with a fitted lid, add oil and heat it.
2. Meanwhile, slice/cube beef and sprinkle a generous amount of salt (about a teaspoon), massage it to coat. Add Beef cubes to the pot and brown each cube on all sides (after the oil is heated, turn the temperature to medium).
3. After the beef is browned on each side, add sliced onion, garlic, carrots, and celery. Mix it very well, and sprinkle with sweet paprika. Keep mixing until the vegetables are somewhat cooked halfway, about 4-5 minutes.
4. Pour in Tomato sauce, add tomato paste and liquid (beef stock and water 1 cup at this time). You might want to add more water as it cooks and liquid evaporates.
5. Lastly, add bay leaf, rosemary, ground black pepper and salt to taste. (remember* some tomato sauces are loaded with sodium, so TASTE it before adding more salt).
6. Allow it to boil, cover, turn the heat on medium LOW and let it cook for 2 hours and 20 minutes. Occasionally check, add more water if needed, and stir. If you want it soupier, add more liquid,
7. 30 minutes before you take it off, peel potatoes and cut into large cubes. Add in the soup, cover and let it cook until tender, about 30 minutes.
8. Pull out herbs before serving, and enjoy it.

Notes

5 days in the fridge, reheat well and eat. Make sure it is in an AIRTIGHT container. You can add other veggies, such as peas, green beans, kale, *kimchi, etc.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 380Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 71mgSodium: 371mgCarbohydrates: 34gFiber: 5gSugar: 5gProtein: 27g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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