Meatball Soup with Cheese Tortellini is such a comforting and wholesome meal, perfect for chilly days when you want something warm and filling. This soup brings together tender meatballs simmered in a flavorful broth, with pockets of cheesy tortellini adding a wonderful bite and richness. It’s like having a hearty Italian dinner all in one bowl.
I love how simple it is to make this soup but how satisfying it feels. The meatballs soak up the broth’s flavors, and the cheesy tortellini melts softly, making each spoonful cozy and delicious. I usually make a big batch, because it warms me up so well, and it’s one of those meals everyone asks for again.
My favorite way to eat this soup is with crusty bread on the side to scoop up any leftover broth. It’s also great for family dinners or a casual lunch with friends. If you want to add a little green, a handful of fresh spinach or some chopped basil sprinkled on top makes it even better. This soup always brings a smile and that nice, full feeling you want after a good meal.
Key Ingredients & Substitutions
Ground Meat: Using a mix of beef and pork adds great flavor and tenderness to the meatballs, but ground turkey or chicken work well too if you want a leaner option.
Breadcrumbs: I like adding breadcrumbs for tender meatballs. If you’re gluten-free, try gluten-free breadcrumbs or crushed cornflakes as a substitute.
Cheese Tortellini: Cheese-filled tortellini add a rich bite to the soup. You can swap with spinach tortellini or any other stuffed pasta, or use small pasta shapes like orzo if you don’t have tortellini.
Broth & Tomatoes: Beef or chicken broth builds a deep base, but vegetable broth works if you prefer. Canned diced tomatoes bring acidity and sweetness, balancing the flavors nicely.
How Can I Keep Meatballs Tender and Prevent Them From Falling Apart?
Getting meatballs firm yet tender is key for this soup. Here’s what helps:
- Mix ingredients gently to avoid packing too tight, which makes meatballs tough.
- Use egg and breadcrumbs—they bind but keep the texture light.
- Brown meatballs gently over medium heat, just to seal the outside. Don’t fully cook them before simmering in the broth.
- Simmering meatballs in broth finishes cooking them while infusing flavor and keeping them juicy.
Equipment You’ll Need
- Large pot – perfect for cooking the soup and simmering the meatballs all in one place.
- Mixing bowl – helpful for combining meatball ingredients without making a mess.
- Spoon or small cookie scoop – makes forming uniform meatballs quick and easy.
- Wooden spoon or spatula – lets you stir veggies and soup gently without scratching your pot.
- Chef’s knife and cutting board – for chopping onions, garlic, and veggies safely and efficiently.
Flavor Variations & Add-Ins
- Try ground turkey or chicken for lighter meatballs that still taste great.
- Add Italian sausage instead of plain ground meat for extra spice and richness.
- Mix in chopped spinach or kale to add color and nutrition.
- Top with fresh basil or oregano for a bright herb flavor just before serving.
How to Make Meatball Soup with Cheese Tortellini
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
For the Soup:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 celery stalk, chopped
- 1 medium carrot, chopped
- 4 cups beef or chicken broth
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 tsp dried Italian herbs (basil, oregano, thyme)
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh spinach or kale (optional)
- Grated Parmesan cheese (for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the meatballs and veggies, 15 minutes to simmer the soup and meatballs together, plus another 5 minutes to cook the tortellini and greens. Altogether, plan on around 35 minutes for a comforting, homemade meal.
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper. Mix gently until everything is just combined. Shape the mixture into small meatballs about 1 inch wide.
2. Brown the Meatballs:
Heat olive oil in a large pot over medium heat. Add the meatballs in batches and brown them on all sides but do not cook through. Remove browned meatballs from the pot and set aside.
3. Cook the Vegetables and Build the Soup:
In the same pot, add chopped onion, celery, and carrot. Sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute. Pour in the broth and diced tomatoes with their juices. Stir in the dried Italian herbs and bring the mixture to a gentle simmer.
4. Simmer the Meatballs in Soup:
Return the browned meatballs to the pot. Cover and let them simmer in the broth for about 15 minutes, until cooked through.
5. Add Tortellini and Greens:
Add the cheese tortellini and cook according to package instructions, usually 3-5 minutes. If you like, stir in fresh spinach or kale during the last minute to wilt.
6. Final Seasoning and Serve:
Taste the soup and add salt and pepper as needed. Serve hot, topped with extra grated Parmesan cheese for a lovely finish.
Can I Use Frozen Meatballs Instead of Making My Own?
Yes! Just thaw frozen meatballs completely before adding them to the soup. Simmer them in the broth until heated through, which usually takes about 10-15 minutes.
Can I Substitute Dried Pasta for Cheese Tortellini?
Certainly! Small pasta shapes like orzo, ditalini, or mini shells work well. Add them towards the end of cooking and adjust the cooking time based on the pasta package instructions.
How Should I Store Leftovers?
Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. If the tortellini absorbs too much liquid, add a splash of broth or water when reheating.
Can I Make This Soup Vegetarian?
Absolutely! Use plant-based meatballs or skip them altogether and add more veggies like mushrooms and zucchini. Use vegetable broth and consider adding beans for extra protein.
