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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!

Side shot of two bowls of tortellini and meatball soup on a table
Table of Contents
  1. Mini Meatball Soup
  2. Ingredients
  3. How to Make Easy Meatball Soup
  4. What to Serve with Italian Meatball Soup
  5. Preparation and Storage
  6. Recipe Variations
  7. Tips for the Best Meatball Soup Recipe
  8. Meatball Soup with Cheese Tortellini Recipe

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!

Close up side shot of a ladle in a pot of Italian mini Meatball Soup

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.
Process shot showing how to make Italian meatball soup

How to Make Easy Meatball Soup

Thanks to frozen meatballs and quick-cooking refrigerated tortellini, this soup comes together in about 30 minutes! I’ve included the detailed instructions in the recipe card below, but here’s the short version:

  1. Soften onion and garlic in olive oil.
  2. Add diced tomatoes, tomato sauce, Italian seasoning, beef broth, and thawed meatballs.
  3. Simmer.
  4. Add the tortellini and cook just until the pasta is tender.
  5. Stir in grated Parmesan cheese, then taste and season with salt and pepper, if necessary.
  6. Ladle into bowls, garnish with fresh herbs and extra cheese, then serve!
Overhead horizontal shot of a pot of mini meatball soup

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 baguetteno-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.

Overhead shot of two bowls of tortellini and meatball soup with a side of bread

Preparation and Storage

  • Make Ahead: 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 fridge 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: Leftovers 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.
Close overhead shot of easy meatball soup recipe in a Dutch oven

Recipe Variations

  • If you prefer made-from-scratch mini meatballs in your soup, follow these instructions. You can use ground beef, ground chicken, ground pork, ground turkey, or ground sausage to make the meatballs.
  • Add diced carrots, celery, or zucchini for even more veggies and flavor. Saute them with the onion. You can also stir in frozen cut green beans towards the end of the cooking time (when you add the tortellini), or add a few handfuls of fresh spinach, frozen corn, or frozen peas at the very end. The delicate spinach will wilt almost instantly.
  • Swap out the beef broth and use chicken broth or vegetable broth instead. Use low-sodium beef broth if you’re watching your salt intake.
  • 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).
Side shot of two bowls of meatball soup

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.
  • 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.
  • Garnish each bowl of soup with chopped fresh parsley or other herbs, and an extra sprinkling of grated Parmesan cheese.
Overhead shot of a spoon in a bowl of meatball soup with cheese tortellini

More Soup Recipes to Try

Square side shot of two bowls of meatball soup with tortellini

Meatball Soup with Cheese Tortellini

5 from 30 votes
Prep: 5 minutes
Cook: 30 minutes
0 minutes
Total: 35 minutes
Servings 9 cups
Calories 448 kcal
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.

Equipment

Ingredients
  

Instructions

  • In a large pot or Dutch oven, 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.
    Process shot showing how to make Italian meatball soup
  • Add tortellini and cook just until tender, about 5-7 more minutes.
    Overhead horizontal shot of a pot of mini meatball soup
  • Stir in Parmesan cheese. Taste and season with salt and pepper, if necessary.
  • Serve soup immediately, and garnish with additional cheese and fresh herbs.
    Side shot of two bowls of tortellini and meatball soup on a table

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.
  • 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.
  • Garnish each bowl of soup with chopped fresh parsley or other herbs, and an extra sprinkling of grated Parmesan cheese.

Nutrition

Serving: 1cupCalories: 448kcalCarbohydrates: 38gProtein: 26gFat: 22gSaturated Fat: 8gCholesterol: 74mgSodium: 1155mgPotassium: 685mgFiber: 5gSugar: 8gVitamin A: 452IUVitamin C: 13mgCalcium: 215mgIron: 4mg
Keyword: italian meatball soup, Meatball Soup, Tortellini Soup
Course: Dinner, Main Course
Cuisine: Italian
Author: Blair Lonergan

This post was originally published in February, 2017. It was updated in January, 2021.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. 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!

  2. 5 stars
    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!

      1. 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!

  3. 5 stars
    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!

  4. 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!

  5. 5 stars
    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.

  6. 5 stars
    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!

  7. 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.

  8. 5 stars
    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!

  9. 5 stars
    This looks delicious, cannot wait to try it. Where do you find mini meatballs? Such a great time saver!!

  10. Could you suggest a substitution for the beef broth to accommodate the vegetarians in our family? Would vegetable broth create the same thickness in the soup? Thank you!

  11. 5 stars
    Thank you so much for this recipe. Family loved it. Now if I can teach my children the difference of Artisian bread and Crusty bread. Ghis is so good though!

  12. I made this last night, and the whole family loved it!! The only change I made was to make my own meatballs. I would have used frozen ones, but I couldn’t find miniature ones and I wanted them to be small, so I made my own. I am keeping this one and adding it to the regular rotation!

  13. 5 stars
    Loved this recipe – so easy and flavorful. We like a little zest so the only real enhancement I made was I added 1/2 tsp of red chili flakes. The WOW of this recipe will make it a permanent part of our recipe rotation.

        1. Hi Debbie,
          We have not tested this recipe in the crockpot, but it should work. We recommend adding the tortellini right at the end of cooking to ensure they don’t fall apart. Please let us know how it goes if you give it a try!

        2. 5 stars
          Such a delicious quick recipe. I needed to modify using 24.5 oz bottle of tomato passata instead of tomato sauce and can of chopped tomatoes because my family doesn’t like cooked chopped tomatoes. Thickness worked out perfectly with the 4 cups of beef both.

          1. 5 stars
            Making tonight. I can only find frozen cheese tortellini. Do I follow the the same directions as if I were using fresh?

          2. Hi Brandi,
            Yes! 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. We hope you enjoy it!

  14. 5 stars
    This has become a staple in our house. Everyone loves this quick and easy soup to make and serve. I have doubled he recipe and there is still barely anything left. If you are looking for a delish soup that is filling and easy to make; this one is it.

    1. Amazing, thank you so much for sharing, Denise! We’re so glad you love this soup! It’s one of our favorites, too.

  15. 5 stars
    I’ve made this several times now and my entire family loves it! It’s so easy to make, very filling, and such a crowd pleaser.

      1. This was so good and easy to make. I made it in my ninja pro cooker on saute. I misread the recipe and only got 1 15 oz can of petite diced tomatoes but I improvised and added a 28 oz can of crushed tomatoes with basil and this was soo good! Thank you!

  16. 5 stars
    Love, love, love this recipe! Made it today for lunch on this cold afternoon (11 degrees) and it was a hit with my family. Served with garlic bread sticks. Yummm!!
    I was told I can make again! Next time, I will make with more broth. I felt like I was eating at Olive Garden. Thanks for sharing!

  17. This looks so tasty – planning to make this week! 🙂 My family doesn’t like chunks of tomato in recipes, if I leave out the can of diced tomatoes will that be fine or should I substitute with something?

  18. This was AMAZING! Very easy to prepare, and quick. And delicious. I will definitely be making this again and sharing the recipe.

  19. Good recipe. The soup thickened into a flavorful sauce. The frozen mini-meatballs were OK at best. I’ve yet to find a decent store bought tortellini. The cheese is mushy and has no flavor. I fished them out and tossed them.

  20. 5 stars
    Oh my glob this taste good! I used petite diced tomatoes with fire roasted chili peppers, because i forgot to get plain diced tomatoes, it gave it a little kick but it was soon goood! Definitely a keeper recipe!!

  21. 5 stars
    I’ve made this recipe a few times now. It is delicious very quick and easy to make I like to add in some green beans as well

  22. I was very disappointed, frozen meatballs ruined the recipe. If you are going to make this I strongly suggest making homemade meatballs or using Italian sausage.

    1. We’re sorry to hear this, Tammy. Did you thaw the meatballs completely? We hope you try this recipe again! Please let us know if there are any questions we can answer to help make it a success.

  23. 5 stars
    Husband says this is a keeper. I made a half batch and should have made a full one. Used Fire Roasted petite diced tomatoes with chipotle peppers which added a slight heat. Great recipe!

  24. Made this using some leftover meatballs that I quartered for the soup. It was delicious – this recipe is a keeper!

  25. 5 stars
    I made my meatballs from scratch (secret family recipe) and added carrots to this soup. We loved it and I can’t wait to make it again!!!

  26. My soup was unfortunately extremely watery and not thick for some reason. I’m not sure what the issue is. I followed the recipe and read reviews, I used fully thawed meatballs. Even before putting them in, the soup was extremely watery.