Meatball Soup with Cheese Tortellini is a warm and hearty dish that brings together tender, flavorful meatballs and soft, cheesy tortellini in a cozy broth. It’s the kind of soup that feels like a big comforting hug on a chilly day. The combination of meatballs and tortellini makes it extra filling without being too heavy, and the cheesy pasta adds a rich, satisfying bite every time.
I love making this soup because it’s so simple yet packed with delicious flavors. The meatballs cook right in the broth, giving it a savory depth, and the tortellini soaks up just enough to be wonderfully soft but still has a little chew. A little tip I have is to use fresh or good-quality tortellini, as it really makes the soup feel special and homemade. Plus, it’s fun to watch the cheese-filled pasta swirl around in the soup as it cooks.
One of my favorite ways to enjoy this soup is with a slice of crusty bread or a sprinkle of fresh parsley on top. It’s the perfect meal for dinner when you want something easy to make but still full of heart. Everyone I’ve shared this with always asks for seconds, which just goes to show how comforting and tasty it is. It’s a great recipe to have on hand for any day you need a bit of extra warmth and good food.
Key Ingredients & Substitutions
Ground meat: A mix of beef and pork adds great flavor and tenderness to meatballs. If you prefer, use all beef or ground turkey for a lighter option.
Breadcrumbs: They help keep meatballs tender. Gluten-free breadcrumbs or crushed crackers work well if needed.
Parmesan cheese: Adds a salty, nutty flavor to meatballs. If you don’t have Parmesan, Pecorino Romano or a bit of nutritional yeast can replace it.
Cheese tortellini: Fresh or refrigerated tortellini cook quickly and add creamy, cheesy bites. Use frozen or dry pasta shapes as a substitute, but adjust cooking times accordingly.
Broth & tomatoes: Beef or chicken broth forms a rich base. Low-sodium broth is good to control salt. Canned diced tomatoes add body and a gentle acidity that balances the soup.
How Can I Keep Meatballs Tender and Flavors Balanced in the Soup?
Making tender meatballs that hold up in soup can be tricky. Here are some tips:
- Don’t overmix the meat mixture – stir just until combined to avoid dense meatballs.
- Add breadcrumbs and an egg to help bind and keep the meatballs moist.
- Form small, evenly sized meatballs so they cook quickly and evenly in the broth.
- Add meatballs gently to simmering soup to avoid breaking.
- Cover the pot while they cook to keep moisture in and flavors meld.
- Finish with fresh herbs and Parmesan after cooking to brighten flavors.
Following these steps will help your meatballs stay tender and flavorful while keeping the soup rich and comforting.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking soup and meatballs all in one place.
- Mixing bowl – handy for combining meatball ingredients evenly.
- Wooden spoon or spatula – useful for stirring vegetables and broth without scratching your pot.
- Measuring cups and spoons – helps you get the right seasoning and broth amounts.
- Slotted spoon – great for gently removing meatballs or stirring tortellini without breaking them.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter version that’s still tasty.
- Add chopped kale or Swiss chard instead of spinach for a heartier green with more texture.
- Mix in red pepper flakes or a dash of smoked paprika to bring a mild spicy warmth.
- Use sun-dried tomatoes along with diced tomatoes for a richer, slightly tangy tomato flavor.
How to Make Meatball Soup with Cheese Tortellini
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 garlic clove, minced
- 1 egg
- 1 tsp Italian seasoning
- Salt and black pepper to taste
For the Soup:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 4 cups beef or chicken broth
- 1 can (14 oz) diced tomatoes
- 2 cups fresh or refrigerated cheese tortellini
- 2 cups fresh baby spinach (optional)
- Salt and pepper to taste
- Fresh parsley or basil, chopped for garnish
- Grated Parmesan cheese for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook the meatballs and vegetables, plus an additional 15-20 minutes for simmering the soup and cooking the tortellini. Overall, expect about 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, mix together the ground beef, breadcrumbs, Parmesan, parsley, minced garlic, egg, Italian seasoning, salt, and pepper. Stir until everything is well combined but avoid over-mixing. Then, form the mixture into small 1-inch meatballs and set them aside.
2. Cook the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Cook and stir for about 5 minutes until the vegetables soften. Then add the minced garlic and cook for another minute until fragrant.
3. Simmer the Soup and Meatballs:
Pour in the beef or chicken broth and diced tomatoes with their juices. Stir well and bring the soup to a gentle simmer. Carefully add the meatballs to the pot, cover, and let them cook for about 15-20 minutes, or until fully cooked through.
4. Add Tortellini and Spinach:
Once the meatballs are cooked, add the cheese tortellini to the soup. Cook according to package instructions (typically 3-5 minutes) until tender. If you like, stir in the fresh baby spinach and cook just until wilted, about 1-2 minutes.
5. Season and Serve:
Taste the soup and add salt and pepper as needed. Ladle the soup into bowls and garnish with chopped fresh parsley or basil and a sprinkle of grated Parmesan cheese. Serve hot, optionally with crusty bread on the side for dipping.
Enjoy your warm, hearty Meatball Soup with Cheese Tortellini!
Can I Use Frozen Meatballs Instead of Making Fresh Ones?
Yes, you can! Just add frozen meatballs directly to the simmering soup and cook for about 20-25 minutes until heated through and cooked inside. No need to thaw beforehand.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove to avoid breaking the tortellini or meatballs.
Can I Substitute Another Pasta for Tortellini?
Absolutely! Small pasta shapes like mini shells, ditalini, or even gnocchi work well. Just adjust cooking time based on the pasta you use.
How Do I Make This Soup Vegetarian?
Replace meatballs with plant-based meatballs or sauté extra vegetables like mushrooms and zucchini. Use vegetable broth instead of beef or chicken broth for a fully vegetarian option.
