Introduction

This spring meatball soup is a comforting and hearty dish perfect for using up leftovers while celebrating fresh flavors. Packed with tender meatballs, creamy tortellini, and vibrant greens, it’s both satisfying and brightened by a touch of lemon zest. Ideal for an easy weeknight meal that feels special.

A white bowl filled with a rich, red-orange broth that is slightly oily on top. Inside the soup, there are several golden-brown meatballs with a crispy texture, placed evenly around the bowl. There are also large, folded pasta pieces in a light cream color with a smooth texture, mixed with bright green peas and fresh, dark green spinach leaves. Small white beans and diced orange carrots add more color throughout, while fresh dill sprigs lay on top as garnish. The bowl sits on a white marbled surface, with a silver spoon resting inside it. Photo taken with an iphone --ar 4:5 --v 7

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

200g leftover tomato sauce

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

Instructions

Step 1: Heat the olive oil in a deep saucepan over medium heat. Add the chopped carrots and cook for 4-5 minutes until they start to soften and take on a little color.

Step 2: Add the drained white beans and chicken stock to the pan. Bring the mixture to a gentle simmer.

Step 3: Stir in the leftover meatballs, tomato sauce, and frozen peas. Let the soup bubble gently for a few minutes to heat everything through.

Step 4: Add the spinach and ricotta tortellini to the pan. Cook for about 2 minutes, stirring occasionally as the tortellini begin to float to the top.

Step 5: Season the soup with salt, black pepper, and lemon zest to taste. Stir in the finely chopped dill just before serving.

Step 6: Serve the soup hot with a grating of Parmesan cheese, crusty bread on the side, and lemon wedges for squeezing over.

Tips & Variations

Use fresh or frozen spinach depending on what you have; fresh will wilt faster while frozen needs a little longer to cook through.

For a vegetarian version, replace meatballs with roasted vegetables and use vegetable stock instead of chicken stock.

Adding a pinch of chili flakes can give the soup a subtle spicy kick if you like.

If you don’t have leftover meatballs, homemade or store-bought cooked meatballs both work well in this soup.

FAQs

Can I use fresh meatballs instead of leftovers?

Yes, simply cook your meatballs fully before adding them to the soup in step 3. This will ensure they are heated through without overcooking the pasta.