Spring Meatball & Tortellini Soup

Name: Spring Meatball & Tortellini Soup
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 4
Ingredients: 20 leftover meatballs; 250 g spinach & ricotta tortellini; 400 g can white beans drained and rinsed; 1 l litre good-quality chicken stock; 200 g leftover tomato sauce; 200 g frozen peas; 200 g baby spinach; 2 carrots, finely chopped; 1 tbsp olive oil; 1 lemon zested and cut into wedges; 1 handful fresh dill; 1 serving parmesan and crusty bread to serve

A vibrant and comforting one-pot meal that transforms leftover meatballs into a fresh spring soup. Packed with protein-rich beans, tender tortellini, and bright lemon zest, it's the perfect quick weeknight dinner.

Servings4 Portions

Prep Time5 Mins

Cook Time18 Mins

Difficulty

Easy

Ingredients

leftover meatballs
20
spinach & ricotta tortellini
250 g
can white beans drained and rinsed
400 g
litre good-quality chicken stock
1 l
leftover tomato sauce
200 g
frozen peas
200 g
baby spinach
200 g
carrots, finely chopped
2
olive oil
1 tbsp
lemon zested and cut into wedges
1
fresh dill
1 handful
parmesan and crusty bread to serve
1 serving

Step-by-Step Instructions

Heat the olive oil in a deep saucepan over medium heat. Add the finely chopped carrots and sauté for 4–5 minutes until they begin to soften and take on a light golden color.

Pour in the chicken stock and add the drained white beans. Bring the mixture to a gentle simmer.

Stir in the leftover meatballs, tomato sauce, and frozen peas. Allow the soup to bubble gently for 3–4 minutes until the meatballs are heated through.

Add the spinach and ricotta tortellini. Cook for about 2 minutes, then stir in the fresh spinach leaves just as the pasta begins to float to the surface.

Remove from heat and season with salt, black pepper, and lemon zest. Serve hot, garnished with fresh dill, a grating of parmesan, crusty bread, and lemon wedges on the side.