Meatball Tortellini Zuppa Toscana

And, this soup can be cooked on stovetop, or in a crock or instant pot. If you love regular Zuppa Toscana, this recipe takes it to a whole new level! The wind has been howling for days here in Florida, and the sun hasn’t been making very regular appearances. That means it’s soup time! We’ve been making plenty of soups lately, from light and healthy Chicken and Stars to rich and decadent Hungarian Mushroom Soup. Today’s recipe is a unique twist on the Olive Garden favorite.

Why You’ll Love It

Big Time Flavors: The combination of Italian sausage meatballs and smoky bacon makes a delicious base for the soup. Comfort: This soup is pure comfort food. It’s hearty and filling, perfect for those chilly evenings when you need something to warm you up from the inside out. Fun Factor: Both meatballs and tortellini are always a hit with all ages. Easy: Despite its gourmet taste, this recipe is quite easy to make. It’s perfect for a weeknight dinner or for impressing guests without too much hassle.

Ingredient Notes

Italian Sausage: This is a key ingredient for the meatballs, giving out a lot of flavor. Choose mild or spicy depending on your heat preference. For a healthier option, you can use turkey or chicken Italian sausage. Breadcrumbs: They help bind the meatballs. Because the sausage has a lot of flavor on its own, use plain breadcrumbs or panko. Bacon: We like thick-cut bacon for a meatier texture. Onion and Garlic: Standard aromatics. Crushed Red Pepper: Adjust the amount to suit your heat tolerance. Dry White Wine: This deglazes the pot and adds flavor. If you prefer not to cook with alcohol, you can substitute with more chicken broth. Chicken Broth: We recommend low sodium broth, since the sausage and bacon add salt to the soup. Dried Oregano and Thyme: These herbs add classic Italian flavor. Fresh herbs can also be used if you have them on hand. Remember to use about three times the amount compared to dried. Tortellini: We use cheese tortellini, but you can try any other varieties for different flavors. Kale: It adds color and texture. Baby spinach is a good substitute if you’re not a fan of kale. Heavy Cream: This gives the soup a rich, creamy texture. For a lighter version, you can use half-and-half.

Step By Step Instructions

For slow cooker and instant pot directions, see further down the post. Here is the stove-top method.

Variations

Pasta Alternatives: You can use other types of pasta like ravioli, farfalle, or even orzo. Or omit the pasta altogether and use potatoes like regular Zuppa, or even gnocchi. Veggie Variations: Try adding other vegetables like carrots, celery, mushrooms, or bell peppers for extra nutrition and color. Extra Flavor Boosters: To give your soup a flavor twist, add in some sundried tomatoes or Pesto Sauce. Low-Carb Version: For a keto-friendly option, skip the tortellini and add more vegetables like cauliflower. We have a great recipe for Keto Zuppa. You’ll also want to omit the breadcrumbs in the meatballs.

Crockpot Method

Make Meatballs: Combine sausage, egg, milk, breadcrumbs. Form into 1¼ inch meatballs. Optionally, brown in skillet for extra flavor. Cook Bacon: In skillet, fry bacon until crisp. Crumble and set aside some for garnish. Sauté Vegetables: In bacon fat, sauté onion, then add garlic and red pepper. Deglaze with wine. Assemble in Slow Cooker: Transfer onion mixture, broth, oregano, thyme, meatballs, and most bacon to slow cooker. Slow Cook: On low for 6-8 hours or high for 3-4 hours. Add Tortellini and Kale: 30-40 minutes before serving, add tortellini and kale and cook on high setting. Finish with Cream: Stir in heavy cream just before serving. Garnish & Serve: Garnish with reserved bacon, parsley, and Parmesan cheese.

Instant Pot Method

Sauté Bacon: Use the sauté function to cook bacon until crisp. Remove, crumble, and set aside for garnish. Leave about 2 tablespoons of fat in the pot. Brown Meatballs: Brown the meatballs in the Instant Pot. Remove and set aside. Cook Onion and Garlic: Sauté onion, then add garlic and crushed red pepper. Deglaze with Wine: Add white wine to deglaze the pot. Add Broth and Seasonings: Pour in chicken broth. Add oregano, thyme, meatballs, and most of the bacon. Pressure Cook: Seal the lid, set to high pressure, and cook for 7 minutes. Quick Release & Add Tortellini and Kale: Perform a quick release, then add tortellini and kale. Use the sauté function to cook until tortellini is tender. Finish with Cream: Stir in heavy cream. Serve: Garnish with remaining bacon, parsley, and Parmesan cheese.

Leftovers and Storage

This meatball tortellini soup refrigerates well for 3-4 days. First, allow it to cool completely, then transfer to an airtight container for refrigeration. Reheat it in a pan on stovetop over medium heat until heated through. We do not recommend freezing creamy soups, as the texture can change.

A Few Tips

Refrigerate the Meatballs: If time allows, refrigerate the meatballs for at least 30 minute before browning. This helps them hold together. Sautéing Aromatics: Don’t rush sautéing the onion and garlic. Cook until the onion is translucent and the garlic is fragrant. This step is crucial for building a flavor base. Deglazing the Pot: When adding wine to deglaze the pot, scrape up all the browned bits from the bottom. They’re packed with flavor and will enrich your soup. Adjusting Seasonings: Before serving, taste the soup and adjust the seasonings to your liking.

The next time you crave a comforting bowl of soup, this is the recipe to try. It’s sure to be a hit with the whole family! Pin or bookmark this easy recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you. For more delicious meals, check out our hand-picked collection of Dinner Ideas for Tonight. Until next time, happy cooking!