In a large bowl, combine the ground beef, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until well combined, then form into small meatballs, about 1 inch in diameter.
In a large pot, heat the olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the pot and set aside.
In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
Pour in the beef broth and diced tomatoes, and bring to a boil.
Once boiling, add the tortellini and meatballs back to the pot. Reduce heat and simmer for about 5-7 minutes, or until the tortellini is cooked through.
Stir in the shredded mozzarella cheese and chopped spinach, and cook for an additional 2-3 minutes until the cheese is melted and the spinach is wilted.
Taste and adjust seasoning if necessary. Garnish with fresh parsley if desired before serving.
Notes
For a spicier kick, add red pepper flakes or diced jalapeños to the soup.
Substitute ground turkey or chicken for a lighter version of the meatballs.