Meatball Soup with Cheese Tortellini is a warm and comforting bowl filled with tender meatballs, cheesy tortellini, and a flavorful broth that feels like a big hug on a chilly day. The combination of soft pasta and juicy meatballs gives the soup a great mix of textures that everyone in the family can enjoy. It’s simple but full of heart and taste.
I love making this soup when I want something quick yet satisfying. The meatballs cook right in the broth, soaking up all the yummy flavors, while the cheese tortellini adds a little fun twist from your usual noodle soup. I often toss in some fresh herbs or a handful of spinach just to brighten things up and add a pop of green.
This soup is perfect for lunch or dinner, especially when served with a slice of crusty bread to soak up all that delicious broth. It’s one of those meals that feels great to share with family or friends, and I always find myself going back for seconds. If you’re ever in need of a cozy, easy-to-love recipe, this meatball and tortellini soup is just the thing to warm you up inside and out.
Key Ingredients & Substitutions
Ground beef (or beef and pork): Using a mix of beef and pork gives juicier meatballs, but ground turkey or chicken can work for a lighter option. Just add a bit of olive oil to keep them moist.
Breadcrumbs: They help bind the meatballs and keep them tender. You can swap with crushed crackers or oats if you’re out of breadcrumbs.
Cheese tortellini: I love using cheese-filled tortellini for a creamy surprise inside the pasta. If unavailable, spinach tortellini or even small ravioli are great substitutes.
Broth: Both beef and chicken broth work well. Use low-sodium broth so you can better control the saltiness of the soup.
How Can I Make Tender, Flavourful Meatballs for the Soup?
Mix your meat ingredients gently to avoid tough meatballs. Overmixing squeezes out moisture! Form small meatballs, about 1 inch wide, so they cook quickly and evenly in the broth.
- Add breadcrumbs and an egg to hold them together without making them dense.
- Season well with salt, pepper, garlic, and herbs like parsley and oregano for flavor that shines through in the soup.
- Simmer meatballs in the broth rather than frying first to keep them tender and let them soak up the soup’s taste.
Equipment You’ll Need
- Large pot or Dutch oven – great for cooking soup and meatballs in one vessel.
- Mixing bowl – makes it easy to combine meatball ingredients without mess.
- Spoon or small ice cream scoop – helps form uniform meatballs quickly.
- Wooden spoon or ladle – perfect for stirring soup gently without breaking meatballs.
- Measuring cups and spoons – to keep your seasoning and broth amounts just right.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter soup option.
- Add chopped spinach or kale for a boost of green and extra nutrition.
- Use sun-dried tomatoes instead of canned for a sweeter, richer tomato flavor.
- Stir in a pinch of crushed red pepper flakes if you like a little heat in your soup.
How to Make Meatball Soup with Cheese Tortellini?
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef (or beef and pork mix)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano (optional)
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups beef or chicken broth
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and pepper, to taste
- 9 oz refrigerated cheese tortellini
- Freshly grated Parmesan cheese, for serving
How Much Time Will You Need?
This tasty soup takes about 10 minutes to prep and 30 minutes to cook. You’ll spend a few minutes mixing and shaping meatballs, sautéing veggies, simmering the meatballs in broth, and cooking the tortellini. In roughly 40 minutes, you’ll have a comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, gently mix together ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, pepper, and oregano. Try not to overmix to keep the meatballs tender. Shape the mixture into small balls about 1 inch wide and set them aside.
2. Start the Soup Base:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 4-5 minutes until soft and clear. Stir in the minced garlic and cook another 30 seconds until you can smell its aroma.
3. Add Broth and Tomatoes:
Pour in the diced tomatoes with their juices and the broth. Add Italian seasoning and red pepper flakes if you like some heat. Stir everything together and bring it to a gentle boil.
4. Cook the Meatballs:
Carefully add your meatballs to the simmering soup. Lower the heat to medium-low and let the soup cook uncovered for about 15 minutes, or until the meatballs are cooked through and tender.
5. Add the Cheese Tortellini:
Stir in the cheese tortellini and cook as per package instructions, usually around 3 to 5 minutes, until the pasta is just right.
6. Final Touches and Serve:
Taste your soup and add salt and pepper if needed. Ladle the soup into bowls, sprinkle with fresh parsley and grated Parmesan cheese, then serve it hot. Enjoy your delicious, cozy meal!
Can I Use Frozen Meatballs Instead of Fresh Homemade Ones?
Absolutely! Just add frozen meatballs directly to the simmering broth and cook a bit longer—about 20-25 minutes—to ensure they’re heated through and tender.
Can I Make This Soup Ahead of Time?
Yes, the soup tastes even better the next day as flavors meld. Store it in the fridge for up to 3 days and reheat gently on the stove. If you plan to store leftovers, cook the tortellini separately and add when reheating to avoid mushiness.
What Can I Use Instead of Cheese Tortellini?
If you don’t have cheese tortellini, try spinach tortellini, ravioli, or even small pasta shapes like mini shells or elbow macaroni for a similar comforting feel.
How Do I Store Leftover Meatball Soup?
Keep leftovers in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze the soup without the tortellini and add fresh pasta when reheating for best texture.
