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partial overhead view of a white bowl of Italian wedding soup
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4.96 from 25 votes

Italian Wedding Soup with Tortellini

Nothing says love a bowl of Italian Wedding Soup.  Add your favorite tortellini to the soup and you've got a bowlful of body and soul-warming deliciousness.  
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Soup
Cuisine: Italian
Servings: 4
Calories: 553kcal


  • 2 carrots diced
  • 4 stalks celery diced
  • 1 medium onion diced
  • 1 head escarole chopped or your favorite green
  • olive oil for sauteing veggies
  • sea salt and pepper to taste
  • 4 cups chicken stock
  • 8 ounces tortellini optional

Mini Meatballs

  • 1 lb ground chicken or your favorite combination of meatball meat
  • 1 egg I used organic / cage free
  • ½ cup breadcrumbs I used gluten free
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • 1 tablespoon fresh parsley finely minced
  • 2 tablespoons grated Romano
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper


  • heat a small stock pot and add olive oil to sweat down the veggies (mirepoix)
  • Add in diced celery, carrots and onion stir well and season with a little sea salt and black pepper, allow to cook for 3-4 minutes
  • Add chicken stock , bring to a boil then reduce to a simmer

Mini Meatballs

  • add all the meatball ingredients into a bowl and mix just enough to incorporate all the ingredients. Be careful not to overmix
  • Form marble size meatballs from the mix and when finished drop them gently into the hot broth.
  • After the soup has simmered for about an hour, add in the chopped escarole and tortellini
  • Serve with a little grated romano cheese and enjoy!


Calories: 553kcal | Carbohydrates: 53g | Protein: 40g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 169mg | Sodium: 1171mg | Potassium: 1480mg | Fiber: 8g | Sugar: 9g | Vitamin A: 7855IU | Vitamin C: 14.2mg | Calcium: 247mg | Iron: 5mg