Spring meatball soup
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Spring meatball soupNew Recipes

By Ailsa Burt

Use our recipe for spicy meatballs to make this easy springtime soup, packed with leftover meatballs, tortellini, white beans and spinach

  • Prep:5 mins
    Cook:18 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 543
  • fat 20g
  • saturates 6g
  • carbs 47g
  • sugars 0g
  • fibre 11g
  • protein 39g
  • salt 2.4g

Ingredients

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

Method

  1. Heat the oil in a deep saucepan over a medium heat. Stir in the carrots and cook for 4-5 mins until they have taken on a little colour. Tip in the beans and chicken stock and bring to a gentle simmer. Add the leftover meatballs, sauce and frozen peas and let it bubble for a few minutes. Mix in the tortellini and cook for 2 mins, stirring in the spinach as they start to bob to the top. Season to taste with salt, pepper and the lemon zest.

  2. Sprinkle over the dill and serve with a grating of parmesan, crusty bread and lemon wedges on the side.

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