A perfect weeknight dinner! This Italian Meatball Soup recipe is full of tender, plump tortellini, mini meatballs and flavorful Parmesan cheese in a zesty tomato broth. Just add a side of garlic bread for a simple and cozy meal that comes together in about 30 minutes!
Mini Meatball Soup
You can't beat a cozy, comforting meal on a chilly evening, and this quick and easy mini meatball soup is definitely a family favorite. It's rich, hearty and full of Italian flavor. Best of all, there are a few simple shortcuts (like refrigerated cheese tortellini and frozen mini meatballs) that help get this dinner on the table in about 30 minutes, with almost no prep work!
While I'm calling this a meatball tortellini soup, I'd actually say that it's more like a meatball stew. It's thick, satisfying, and full of pasta and meatballs (without much broth). The sauce tastes rich and homemade, as though it's been simmering on the stovetop all day in an Italian grandmother's kitchen. When you serve the bowls and grate some fresh Parmesan over the top, nobody needs to know that that this dinner was an afterthought at the end of an otherwise very busy day!
Ingredients
Here's a quick overview of the ingredients that you'll need to make a shortcut frozen meatball soup. As always, the full set of measurements and the specific instructions are included in the recipe box at the bottom of this post.
- Olive oil: for sautéing the garlic and onion.
- Onion and garlic: add flavor to the soup.
- Petite diced tomatoes: make sure to pick up the big 28-ounce can.
- Tomato sauce: the larger 15-ounce size is what you'll need here.
- Italian seasoning: a blend of classic Italian herbs such as thyme, basil and oregano.
- Beef broth: use 4 cups for a thick stew-like consistency, or add more to thin the soup to your desired taste.
- Frozen Italian mini meatballs: fully-cooked, frozen, thawed meatballs are a great shortcut that you can toss directly into the soup. I like the mini size, which are easy to scoop up with a spoon. You can substitute with larger meatballs, or you can make your own mini meatballs from scratch with this recipe.
- Fresh cheese tortellini: make sure to use refrigerated fresh tortellini, which cooks quickly in about 5-7 minutes. If you need to sub with dry tortellini or frozen tortellini, just adjust the simmering time according to the package instructions. You may need to add more broth when using dry tortellini, since the dry pasta will absorb a little bit more liquid.
- Parmesan cheese: I prefer to use a block of Parmesan that I grate by hand, since this melts smoother into the soup. In a pinch, a can of the pre-grated cheese will also work!
- Salt and pepper: just enough to suit your taste.
- Fresh basil or parsley: a bright garnish that adds a nice, fresh touch to the hearty soup.
How to Make Easy Meatball Soup
Thanks to frozen meatballs and quick-cooking refrigerated tortellini, this soup comes together in about 30 minutes!
- Soften onion and garlic in olive oil
- Add diced tomatoes, tomato sauce, Italian seasoning, beef broth and thawed meatballs.
- Boil, then reduce heat to low and simmer for about 15-20 minutes.
- Add the tortellini and cook just until the pasta is tender, about 5-7 minutes.
- Stir in grated Parmesan cheese, then taste and season with salt and pepper, if necessary.
- Ladle into bowls, garnish with fresh herbs and extra cheese, then serve!
What to Serve with Italian Meatball Soup
Garnish the bowls of soup with freshly grated Parmesan cheese or fresh herbs. Serve with a side of crusty baguette, no-knead bread, or garlic bread. A bowl of soup is also delicious with a crisp green salad dressed in Italian Balsamic Vinaigrette or a homemade Caesar salad.
Make Ahead Meatball Tortellini Soup
To prepare this soup in advance, follow the recipe instructions through Step 2, simmering the meatballs in the broth for 20 minutes. Do not add the tortellini or Parmesan. Allow the soup to cool to room temperature, pack in airtight containers, and store in the refrigerator for 3-4 days or in the freezer for up to 3 months. When ready to serve, bring the soup to a simmer on the stovetop. Add the tortellini and cook just until tender. Stir in the Parmesan and serve!
Storage
Leftover soup will keep in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months; however, cooked pasta never keeps very well in soup for a long period of time (since it swells and becomes sticky or mushy). If you're prepping in advance, follow the make-ahead instructions above and wait to add the tortellini until you're ready to serve.
Tips for the Best Meatball Soup Recipe
- This soup has a very thick consistency -- almost like a stew. Feel free to stir in extra broth at the end to thin the soup, if desired.
- If you prefer made-from-scratch mini meatballs in your soup, follow these recipe instructions. You can use ground beef, ground chicken, ground pork, ground turkey or ground sausage to make the meatballs.
- Frozen Italian mini meatballs work best in this soup, since the smaller meatballs are a nice size for scooping up with a spoon.
- I prefer the quick-cooking, fresh taste of refrigerated cheese tortellini. If you would like to substitute with dry tortellini or frozen tortellini, just adjust the cooking time according to the package instructions on your specific product. You may also need to add more broth to the pot, since dry pasta tends to absorb more liquid than fresh pasta while it cooks.
- Cooking Just for Two? Prepare a smaller batch of soup by cutting all of the ingredients in half. For instance, use a 15-ounce can of petite diced tomatoes, an 8-ounce can of tomato sauce, a 2-cup can of broth, fewer meatballs, and a small package of tortellini (rather than the 20-ounce "Family Size" called for in the full recipe).
More Soup Recipes to Try
- 30-Minute Tomato and Basil Soup
- Italian Wedding Soup
- Minestrone Soup
- Pasta Fagioli Soup
- Chicken Tortellini Soup
- Tuscan White Bean Soup with Sausage and Kale
- Zuppa Toscana (Olive Garden Copycat)
Meatball Soup with Cheese Tortellini
Ingredients
- 2 teaspoons olive oil
- 1 small onion, diced (about 1 cup)
- 1 tablespoon minced garlic
- 1 (28 oz) can petite diced tomatoes (not drained)
- 1 (15 oz) can tomato sauce
- 1 tablespoon Italian seasoning
- 4 cups beef broth (or more to thin the soup if desired)
- 1 (20 oz) package frozen Italian mini meatballs, thawed
- 20 ounces fresh refrigerated cheese tortellini pasta
- ½ cup shredded Parmesan cheese, plus additional for garnish
- Salt and pepper, to taste
- Chopped fresh basil or parsley, for garnish
Instructions
- In a large pot, heat olive oil over medium-high heat. Add the onion and cook until starting to soften, about 2-3 minutes. Add the garlic and cook, stirring constantly, for 1 more minute.
- Stir in the diced tomatoes, tomato sauce, Italian seasoning, beef broth, and meatballs. Bring to a boil; reduce heat to low and simmer (uncovered) for 20 minutes.
- Add tortellini and cook just until tender, about 5-7 more minutes.
- Stir in Parmesan cheese. Taste and season with salt and pepper, if necessary.
- Serve soup immediately, and garnish with additional cheese and fresh herbs.
Notes
- This soup has a very thick consistency -- almost like a stew. Feel free to stir in extra broth at the end to thin the soup, if desired.
- If you prefer made-from-scratch mini meatballs in your soup, follow these recipe instructions. You can use ground beef, ground chicken, ground pork, ground turkey or ground sausage to make the meatballs.
- Frozen Italian mini meatballs work best in this soup, since the meatballs are a nice size for scooping up with a spoon.
- I prefer the quick-cooking, fresh taste of refrigerated cheese tortellini. If you would like to substitute with dry tortellini or frozen tortellini, just adjust the cooking time according to the package instructions on your specific product. You may also need to add more broth to the pot, since dry pasta tends to absorb more liquid than fresh pasta while it cooks.
- Cooking Just for Two? Prepare a smaller batch of soup by cutting all of the ingredients in half. For instance, use a 15-ounce can of petite diced tomatoes, an 8-ounce can of tomato sauce, a 2-cup can of broth, fewer meatballs, and a small package of tortellini (rather than the 20-ounce "Family Size" called for in the full recipe).
Nutrition
This post was originally published in February, 2017. It was updated in January, 2021.
Gayle @ Pumpkin 'N Spice
Just 2 minutes of prep?! Sign me up! I know what you mean about planning dinners in advance. Sometimes, I have lots of ideas, other times, zero. It's nice to turn to tried and true favorites like this! Love the meatball and tortellini combo, Blair!
Blair
I know, right?! It seriously doesn't get any easier!
Robyn Gleason
Your photos are mouth-watering, Blair! This is such a great meal for those busy nights and would be fun for the big game this weekend too.
Happy Friday!
Blair
Thank you so much, Robyn! It's a crowd-pleaser, for sure. 🙂
Wendi
Can this be made in a slow cooker? If so, how long?
Blair
Hi, Wendi! Yes, I think it would probably work. I would put all of the ingredients in the slow cooker EXCEPT for the tortellini and Parmesan cheese. Cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until the vegetables are tender and the meatballs are heated through. During the final few minutes, add the tortellini and Parmesan and continue cooking until the pasta is tender. I don't know exactly how long the tortellini will require in the Crock Pot, so I would try 15-20 minutes, but keep an eye on it because it might be done in as little as 5-10 minutes. Enjoy!
Natalie | Natalie's Food & Health
January and February are the worst months. And yes, there's a hot cocoa and cozy sweaters BUT honestly I can't wait for some sun to shine and temperatures to rise above 10C 🙂 But as long as we have comforting soups, to warm us up, like this deliciousness, then we are good, right 😉 Lovely soup Blair. Really mouth-watering. Sharing off course 😉 Have a lovely weekend dear!
Blair
Thanks so much, Natalie! I appreciate the share! 🙂
Kristy from Southern In Law
So so easy and so delicious! We really need to try this soon! <3
Blair
Yes, you do! It's so delicious! Have a great week, Kristy!
Marlene
This is a great recipe. Simple, yet filling. My son, who doesn’t cook much, wanted the recipe. The whole family loves it. Having it again tonight!
Blair
That's great, Marlene! I'm so glad that everyone enjoyed it! 🙂
anne greig
Amazing
So Easy
Blair
Thanks, Anne! So glad that you enjoyed it! 🙂
Nancy Walton
Really good! I added some fresh spinach and fresh basil right in the soup as it simmered and it was delicious. This recipe is a keeper for busy nights.
Blair
Thank you, Nancy! I bet the spinach and fresh herbs were a perfect addition. 🙂
Amanda
Fantastic! Souper easy - and tastes great. This one is a keeper!
Blair
Thanks, Amanda! 🙂
Jaymee Turner
This one just got added to the list for this week! Best thing about this soup is we almost always have all those ingredients on hand!
Blair
Awesome, Jaymee! Enjoy!
Cathie
This is a keeper
Easy and delicious
Blair
Thanks, Cathie! So glad that you enjoyed it.
bettafrmdaville
I added some extra vegetables to make it a bit more nutritionally complete: sautéed zucchini with the onions, and broccoli and a bit of kale toward the end that I had languishing in the fridge. It was delicious and simple.
Blair Lonergan
Sounds great, thank you!
Cassie
I made this today and it was yum. Nice on a cold winters day.
Blair Lonergan
Thanks, Cassie!
Laurie
Amazing and easy. I was also able to make some easy tweaks so it was more WW friendly. Thanks for a recipe I will make often!
Blair Lonergan
Thank you, Laurie!