Fresh Parmesan and basil, leafy kale and chard, and crunchy eggplant meatballs make this Italian wedding soup one you don’t want to miss. The extra effort will pay off!

The ingredient list for this soup recipe is quite long and the directions are not any shorter. However this soup was both worth my weight in the fresh produce used and the medium effort it took to execute. Seriously though, this recipe may look intimidating but while you are correct that it is not simple and easy, it is not crazy difficult either. And the payoff comes in the form of an amazingly delicious soup with a broth no boxed stuff can rival.

The homemade vegetable and basil broth was perfection rivaled only by the homemade crispy homemade eggplant meatballs which I preferred to add as I ate the soup so that they would remain crispy and not get soggy. Hey at least you get to use store bought tortellini. Although I bet homemade would be even more delicious. Maybe next time if I feel the need to dirty every pan, appliance, and surface in my kitchen. To be honest I make quite a mess as it was but that’s par for the course when it comes to me doing much of anything in the kitchen. And once I sat down to this bowl of soup, it was all worth it.

One year ago: Grilled Chicken Gyro Salad with Pita Croutons

Two years ago: Funfetti Macarons

Four years ago: Mexican Mac and Cheese

ITALIAN WEDDING SOUP WITH VEGGIE BALLS

Serves 8-10

Ingredients:

SOUP

1 medium onion, cut into chunks

1 small carrot, cut into chunks

4 cloves garlic, peeled

2 oz. fresh basil

1/3 cup extra virgin olive oil

3-1/2 quarts (14 cups) cold water

1 bunch kale, stems removed and torn into 1/2-inch pieces

1 bunch Swiss chard, stems removed and torn into 1/2-inch pieces

1 lb. zucchini, cut into 1/2-inch pieces

2 Parmesan rinds

2 Tbsp salt, plus more to taste

1-1/2 lb. cheese tortellini

VEGGIE BALLS

2 quarts (8 cups) water

1 Tbsp salt

1 large eggplant, unpeeled and cut into 1-inch cubes

1-1/3 cup panko breadcrumbs, divided

1/4 cup grated Parmesan cheese

2 Tbsp minced parsley

2 garlic cloves, minced

1 egg, lightly beaten

Salt and pepper, to taste

Olive oil, for frying

Directions:

1. First, start the soup. In a food processor, combine the onion, carrot, garlic, and basil. Pulse until it is a smooth paste.
2. In a large soup pot, heat the olive oil over high heat. Scrape the paste into the pot and cook, stirring constantly, until the paste has released liquid and starts to dry out a bit, about 5 minutes. Pour the cold water into the pot, scraping the paste from the bottom of the pan. Bring to a boil. Lower the heat and simmer the broth, covered, for about 15 minutes.
3. Stir in the kale, chard, zucchini, Parmesan rinds, and salt. Return to a simmer and cook, covered for 25 minutes and then uncovered for 20 minutes. Add the tortellini in the last 10 minutes of cooking.
4. While the soup simmers, prepare the veggie balls. In another large pot over high heat, add the water and salt and bring to a boil. Add the eggplant and boil, uncovered, for 10 minutes, or until eggplant is cooked, pressing them down into the water regularly. Drain in a colander and push out as much water as possible using the back of a spoon. Finely chop eggplant.
5. In a large bowl, combine the eggplant, 1 cup of panko, Parmesan, parsley, and garlic. Mix in the egg and season to taste with salt and pepper.
6. Roll the eggplant mixture into small balls that are about 1-inch in diameter and set them on a platter. Put the remaining panko in a small bowl and roll each ball in the breadcrumbs to coat evenly. Set the coated balls on a clean tray.
7. Pour the olive oil into a 10-inch skillet to a depth of 1/2 inch. Turn the heat to medium and when the oil begins to shimmer, put a test ball in the skillet. If it sizzles immediately, then the oil is hot enough. When the oil is ready, carefully put the balls in the skillet in a single layer.
8. Fry, turning gently with a spoon, until browned all over, about 3 minutes total. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining balls until all of them have been cooked.
9. Divide the soup evenly among 8-10 bowls and serve topped with the veggie balls.

Source: Adapted slightly from Joanne Eats Well With Others.

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In all my years of being a member of the Secret Recipe Club I have not once slipped up. But I finally managed to fail as made evident by my post today instead of one week ago. When I first found out that I was matched with Amy’s blog (Fearless Homemaker) this month I was so stinking excited as I already had a list of her recipes to try and Amy recently had my blog for Secret Recipe Club so it was time for me to return the favor. Then what seemed like one week went by and I am seeing Group D reveal day posts in my Feedly last Monday and I panicked. Long story short, here I am today posting with Group A (hi guys!) to make up for my mistake.

On her blog, Amy shares all kinds of recipes that you need to try such as Chicken Tamale Casserole, Slow-Cooker Cajun Chicken Pasta, Chai Snickerdoodles, and Peanut Butter Chocolate Chip Bars. While living in Tennessee I actually got to meet Amy in the flesh while visiting Nashville! We went to this delicious little sandwich place called Silly Goose (and have gone back more than once since) and then hopped next door for some Jeni’s ice cream (which was a complete surprise to find Ohio ice cream in TN). When I found out there was an adorable house for sale down the street from her, I immediately wished I had gotten a job in Nashville instead of Columbus. Wouldn’t she be the best neighbor? Major selling point for that house.

Since I cannot have Amy as my neighbor (yet) I settled for one of her original one-pot recipes. After re-entering the working world, my weeknight dinners depend heavily upon my slow cooker and one-pot meals. This particular one-pot meal is especially great because not only does it only dirty on pan, it is well rounded with the addition of vegetables and can be modified based on your preferences. For example, I used spicy Italian sausage instead of mild and kale instead of spinach because we like a little spice and I had kale already that needed a meaning in life.

One year ago: Parmesan & Herb Baked Eggs

Three years ago: Birthday Cake Oreo Cheesecake Cookies

Four years ago: Walnut-Strawberry Quick Bread

ONE-POT TORTELLINI WITH SAUSAGE, KALE & PEAS

Serves 4-6

Ingredients:

1 Tbsp olive oil

1 onion, diced

1 lb. Italian sausage, casings removed (I used hot)

20 oz. cheese tortellini

24 oz. vodka cream sauce

1 cup frozen peas

1/4 tsp crushed red pepper (optional)

2 cups torn kale leaves

Grated Parmesan cheese, for serving

Directions:

1. In a large saucepan or skillet with deep sides over medium heat, heat the olive oil. Add onion and saute for 5-8 minutes, or until translucent.
2. Add sausage to the pan, break up with a wooden spoon, and saute until cooked-through and no longer pink, about 10 minutes. Drain off excess fat.
3. Add the tortellini, sauce, plus 1 jar (24 oz.) of water, frozen peas, and crushed red pepper (if using) to the pot. Bring to a boil then reduce to a simmer for 15-18 minutes, stirring frequently, until the tortellini are al dente, and most of the liquid is absorbed.
4. Add the kale, stir to combine, and cook for 1 minute more. Season with salt and pepper to taste, if needed.
5. Serve topped with freshly-grated Parmesan cheese.

Source: Adapted slightly from Fearless Homemaker.

You can have this creamy tomato tortellini soup hot and ready in your bowl in under 30 minutes. You’re welcome.

Jump to recipe

I know a lot of you are probably expecting a post about my NYC adventures I mentioned on Friday, or Luke’s 1st birthday party, but today is dedicated to March’s Secret Recipe Club and this time I got to choose something from A Cook’s Quest!

I was very interested in Jenn’s Baked Penne with Chicken, Broccoli and Cream Sauce, and her Peanut Butter Struesel Brownies, but decided to go for something a little different – a creamy tomato tortellini soup.

I actually worried this tomato tortellini soup was going to taste like eating tortellini in too much sauce/watered down sauce, but it was excellent! Imagine a flavorful, creamy tomato soup, with cheesy tortellini thrown into the mix. Pretty much a great idea.

You could make it a bit fancier by using fresh onion and herbs but that would increase the time it would take to make this quick and easy soup. Sometimes I make everything from scratch like tortellini en brodo, but this is not one of those times.

Two years ago: Banana Pecan Waffles

CREAMY TOMATO TORTELLINI SOUP

Print

Yield: 6 Servings Prep Time: 15 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp olive oil
• 2 cloves of garlic, minced
• 2 cans (10-3/4 oz. each) condensed tomato soup
• 2-1/2 cups milk
• 1 cup heavy cream
• 2 cups chicken stock or vegetable broth (for vegetarian)
• 2 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 2 tsp Italian seasoning
• 1 tsp onion powder
• 1/2 tsp salt
• 1 package (20 oz.) refrigerated fresh cheese tortellini
• 1/2 cup shredded Parmesan cheese

Directions

1. Place a large stock pot over medium-high heat. Once hot add olive oil and garlic and saute until the garlic becomes fragrant and slightly golden, about 30 seconds to a minute.
2. Immediately, add the soup, milk, heavy cream, chicken stock, tomato pasta, and spices.
3. Bring to a simmer and cook for about 8 minutes before adding the pasta.  Follow the instructions for your brand of pasta. Cooking time may vary.
4. Ladle the soup into bowls and enjoy with Parmesan cheese and garlic bread.

Source: Adapted slightly from A Cook’s Quest.

Post updated 1/14/2026, photo above is the original.

This cheesy tortellini spinach bake is coated in a creamy Meyer lemon sauce and topped with crispy bacon. Serve with roasted broccoli and garlic bread!

Jump to recipe

Last week, Stephanie (another student in the lab who is planning to graduate this spring) and I attended an electronic dissertation formatting workshop. It was 3 hours long and we both wanted to strangle someone by the time it was over.

Actually, we had that impulse before we even got to the workshop because we had an assignment to complete prior to the workshop which consisted of going through a 35 page mock dissertation and editing the formatting errors! Thankfully I did learn something from all of that, but think it could’ve been acquired less painfully.

At the same time, neither of us now have very high hopes of finishing the write up of our dissertations in time to start the formatting review process the first of April. Especially since we both have lab work we’re still trying to finish up. It’s a good thing one can just finish whenever you’re done in grad school instead of only two days a year.

Anywho, pardon my rant. I will make it up to you with yet another recipe involving Meyer lemons – a cheese tortellini spinach bake. Cheesy tortellini are mixed up with spinach and bacon then covered in a Meyer lemon cream sauce, and topped with more bacon. Feast your eyes upon that plate of glory. (And watch as my frustration magically dissipates a little.)

If you loved this, check out my zucchini pasta with creamy lemon-basil sauce or sunchoke ricotta gnocchi with walnut thyme butter sauce.

Post updated 8/21/2023, photo above is the original.

One year ago: Lighter Pizza Dip

TORTELLINI SPINACH BAKE IN CREAMY MEYER LEMON SAUCE

Print

Yield: 4-6 Servings Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 20 oz. cheese tortellini
• 4 oz. (4 strips) bacon
• 3 cloves garlic, minced
• 2 Tbsp all-purpose flour
• 2 cups milk
• 3/4 tsp salt
• 1/8 tsp ground black pepper
• 1-1/2 tsp dry basil
• 1/2 tsp red pepper flakes
• 1/2 Meyer lemon, zested and juiced
• 2 cups loosely packed fresh spinach, roughly chopped
• 3/4 cup grated Mozzarella cheese, divided
• 3/4 cup grated Parmesan cheese, divided

Directions

1. Preheat oven to 350 degrees.  Fill a large stock pot with water and bring to a boil.  Add tortellini and cook according to package instructions.
2. Meanwhile, place bacon in a medium sized skillet on the stove-top at medium-high heat.  Cook until crisp.  Remove bacon from pan with slotted spoon and set on paper towels to drain.  Reserve two tablespoons bacon drippings in pan and discard the rest.  Add garlic to pan and cook until fragrant and tender, about 30 seconds.  Add flour to pan and stir with a whisk until browned, about 1 minute. Slowly add milk and continue to stir with whisk until smooth.  Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.
3. Add Meyer lemon zest and juice to sauce.  Continue to stir until thickened, 2-3 minutes.  Remove from heat.
4. Drain tortellini and place back in stock pot.  Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture.  Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.  Add sauce and gently stir to combine.  Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozzarella and 1/4 cup Parmesan and also crumbled bacon.
5. Cover pan with foil and bake for 15 minutes.  Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout.  Remove from oven and cool for 10 minutes before serving.

Source: Adapted slightly from Our Best Bites.

Even though I am super pumped that the holidays are upon us, I cannot believe how fast they crept up. Like Kita of Pass the Sushi, I had a bunch of other fall-ish/Thanksgiving recipes I wanted to make and share with you before Thursday next week, but guess I’ll have to stow them away until next year. Although I definitely have covered sweet potatoes this season, I haven’t posted any butternut squash recipes and only a few pumpkin.

To make up for the imbalance I have a yummy pumpkin alfredo for you. It’s even good for you! The best thing about making alfredo guiltless is actually the lack of leftover heavy cream in my fridge. Every time a recipe calls for heavy cream I end up with half a carton that ends up going bad before I find reason to use it again. I always say I am going to whip up homemade butter and freeze it, but it never happens. Luckily I always have milk and cream cheese, and those are two ingredients I cannot keep enough of stocked.

One year ago: Butternut Squash Lasagna

Two years ago: Broccoli Cheddar Soup

TORTELLINI WITH GUILTLESS PUMPKIN ALFREDO

Serves 4

Ingredients:

Kosher salt

20 oz. package of cheese tortellini

1-1/4 cups 2% milk

2 oz. reduced fat cream cheese

1 Tbsp all-purpose flour

1 Tbsp unsalted butter

1 small shallot, finely chopped

1/2 cup canned pure pumpkin puree (not pumpkin pie filling) (I used homemade pumpkin puree)

Pinch of freshly grated nutmeg

1/4 cup grated Parmesan cheese, plus more for garnish

Freshly ground black pepper

Chopped fresh Italian parsley, for garnish (optional)

Directions:

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to label directions. Reserve 1/2 cup of cooking water, then drain the pasta.
2. While the pasta cooks, in a food processor or blender, combine milk, cream cheese, and flour. Process until smooth and set aside.
3. Heat the butter in a skillet over medium high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, for 1 minute. Stir in the milk mixture and bring to a low boil. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 minute more. Season to taste with salt and pepper.
4. Add the tortellini to the skillet and toss with the sauce, adding the reserved cooking water to loosen the sauce if necessary. Divide among four bowls and top with more cheese and the parsley. Serve.

Source: Adapted from Handle the Heat.