Meatball and Tortellini Soup

A super easy and comforting meatball and tortellini soup that comes together in only 30 minutes!

Total Time: 32 minutes

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With just 2 minutes of prep and one pot, this Weeknight Meatball and Tortellini Soup is an easy dinner that comes together in only 30 minutes! And p.s. — your family will love it!

This time of year just call for comforts from the cozy fires to the toasty sweaters, the excuses to drink hot cocoa, and of course…the soup. I seriously love the smell of a big pot of goodness simmering on my stove, and this Meatball and Tortellini Soup just might be one of my greatest (soup) accomplishments yet!

Shortcuts To Making Meatball & Tortellini Soup

By employing some of my favorite kitchen shortcuts, I managed to get this rich, flavorful, hearty, and delicious tortellini soup on the table (from start to finish) in 30 minutes.

And did I mention that there’s no prep work necessary? I love the ease of frozen diced onions (no chopping, no dishes, and no tears!); frozen meatballs; and a bottle of fresh minced garlic (find it in the produce section) for a simple dinner that requires almost zero work on my part.

I’m all about minimal effort.? Plus, who wants to wash an extra cutting board or sharpen a knife? Not me.

While I’m calling this a meatball and tortellini soup, I’d actually say that it’s more like a meatball and tortellini stew. It’s thick, hearty, and full of pasta and meatballs (without much broth).

The sauce tastes rich and homemade, as though it’s been simmering on the stove 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 overwhelming, frantic, and unplanned day.

Instead, it’s the perfect ending to another chilly winter day…that gets us one step closer to spring!

Extra Tips – Meatball and Tortellini Soup

• Cooking Just for Two? You can prepare a smaller batch of the soup and freeze any leftovers for a later meal. For a half batch of the soup, you will need to cut all of the ingredients in half. For instance, use a smaller (15 ounce) can of 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” that I purchased).
• Making This Soup In Advance? Follow all the steps but don’t add the tortellini until you are ready to eat the soup. Pasta never keeps well in soup for a long period of time as it swells and becomes sticky.
• To Freeze – Follow the same advice as above. Don’t freeze this with the pasta, instead add it once with soup has thawed and you’re ready to re-heat.

More Soup Recipes You Might Like;

• Easy Taco Soup
• Healthy and Easy Pumpkin Soup
• Slow Cooker Lentil Soup
• 30-Minute Tomato and Basil Soup

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!

5 from 2 votes

Print

Weeknight Meatball and Tortellini Soup

A super easy and comforting meatball and tortellini soup that comes together in only 30 minutes!

Course Main Course

Cuisine Italian

Keyword Italian Soup, Meatball Soup, Tortellini Soup

Prep Time 2 minutes

Cook Time 30 minutes

Total Time 32 minutes

Servings 6 (1 1/2-cup servings)

Calories 646 kcal

Author The Seasoned Mom

Ingredients

• 1 teaspoon olive oil
• 1 cup frozen diced onion or you can use 1 medium fresh onion, diced
• 3 teaspoons minced garlic
• 1 28 ounce can petite diced tomatoes (NOT drained)
• 1 15 ounce can tomato sauce
• 1 tablespoon Italian seasoning
• 4 cups beef broth I used low sodium
• 1 20 ounce package frozen Italian meatballs, thawed
• 20 ounces fresh three-cheese tortellini pasta
• ½ cup shredded Parmesan cheese plus additional for garnish
• Salt and pepper to taste
• Chopped fresh basil for garnish

Instructions

1. In a large pot, heat olive oil over medium-high heat. Add the onion and garlic, cooking and stirring until onion is tender (about 2-3 minutes).
2. Stir in the diced tomatoes, tomato sauce, Italian seasoning, beef broth, and meatballs. Bring to a simmer and cook, uncovered, for 20 minutes.
3. Add tortellini to the soup and cook for an additional 7 minutes, or until pasta is tender.
4. Stir in Parmesan cheese. Season with salt and pepper, to taste.
5. Serve soup immediately, and garnish with additional cheese and fresh basil.

Recipe Notes

• Cooking Just for Two? You can prepare a smaller batch of the soup and freeze any leftovers for a later meal. For a half batch of the soup, you will need to cut all of the ingredients in half. For instance, use a smaller (15 ounce) can of 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" that I purchased).
• Making This Soup In Advance? Follow all the steps but don't add the tortellini until you are ready to eat the soup. Pasta never keeps well in soup for a long period of time as it swells and becomes sticky.
• To Freeze - Follow the same advice as above. Don't freeze this with the pasta, instead add it once with soup has thawed and you're ready to re-heat. 

Nutrition Facts

Weeknight Meatball and Tortellini Soup

Amount Per Serving

Calories 646 Calories from Fat 279

% Daily Value*

Total Fat 31g 48%

Saturated Fat 11g 55%

Cholesterol 109mg 36%

Sodium 1577mg 66%

Potassium 904mg 26%

Total Carbohydrates 54g 18%

Dietary Fiber 6g 24%

Sugars 10g

Protein 37g 74%

Vitamin A 10.8%

Vitamin C 24.7%

Calcium 32.8%

Iron 33.1%

* Percent Daily Values are based on a 2000 calorie diet.