A perfect weeknight dinner! This meatball tortellini soup is a simple and cozy meal that’s ready in about 30 minutes.
Table of Contents
Absolutely the best. Even the kids love it. Now this is all they want to eat.
– Liane
A Few Notes Before You Get Started
- 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 too 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. If you like a thinner soup, no problem — just add extra broth.
- When grocery shopping for ingredients, make sure to pick up the larger 28-ounce can of petite diced tomatoes, as well as the larger 15-ounce can of tomato sauce.
- Fully-cooked, frozen, thawed meatballs are a great shortcut that you can toss directly into the soup. I like the mini size (sometimes called “cocktail size”), which are easy to scoop up with a spoon. You can substitute with larger meatballs if that’s your preference, or you can cook your own homemade meatballs.
- 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 directions. You may need to add more broth when using dry tortellini, since the dry pasta will absorb a little bit more liquid.
- I 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!
Directions
Thanks to frozen meatballs and quick-cooking refrigerated tortellini, this soup comes together in about 30 minutes! You’ll find detailed instructions in the recipe card below, but here’s the overview:
- Sauté the onion and garlic in olive oil in a big pot.
- Add the diced tomatoes, tomato sauce, Italian seasoning, beef broth, and thawed meatballs.
- Simmer the soup for about 20 minutes. This gives the meatballs a chance to warm through, and helps bring the flavors together.
- Add the tortellini and cook just until the pasta is tender.
- Stir in grated Parmesan cheese, then taste and season with salt and pepper if necessary.
- Ladle into bowls, garnish with fresh herbs (like fresh parsley, oregano, or basil) and extra cheese, then serve!
Serving Suggestions
Serve the Italian tortellini meatball soup with a side of crusty baguette, no-knead Dutch oven bread, garlic bread, or pull apart garlic bread. A bowl of soup is also delicious with a crisp green salad dressed in Italian balsamic vinaigrette or red wine vinegar salad dressing.
Preparation and Storage Tips
- Make Ahead: To prepare this soup in advance, follow the recipe instructions through Step 1, 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!
- How to Store: 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.
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.
– Nancy
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Meatball Tortellini Soup
Prep: 5 minutes
Cook: 30 minutes
0 minutes
Total: 35 minutes
This 30-minute meatball soup with cheese tortellini is the perfect weeknight dinner!
Equipment
Ingredients
- 2 teaspoons olive oil
- 1 small onion, diced (about 1 cup)
- 1 tablespoon 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 (or more to thin the soup if desired)
- 1 (20 ounce) package frozen Italian mini meatballs, thawed
- 20 ounces fresh refrigerated cheese tortellini pasta
- ½ cup shredded Parmesan cheese, plus additional for garnish
- Kosher salt and ground black pepper, to taste
- Chopped fresh basil or parsley, for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the onion and cook until it's 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 the heat to low and simmer (uncovered) for 20 minutes.
- Add the 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. Ladle into bowls and garnish with additional Parmesan cheese and fresh herbs, if desired.
Notes
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- 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.
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- Frozen Italian mini meatballs work best in this soup, since the smaller meatballs are a nice size for scooping up with a spoon.
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- 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.
Nutrition
Serving: 1cupCalories: 448kcalCarbohydrates: 38gProtein: 26gFat: 22gSaturated Fat: 8gCholesterol: 74mgSodium: 1155mgPotassium: 685mgFiber: 5gSugar: 8gVitamin A: 452IUVitamin C: 13mgCalcium: 215mgIron: 4mg
Meatball Tortellini Soup Recipe Variations
- If you prefer made-from-scratch 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. They need to be fully-cooked before you add them to the pot of broth.
- 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 or chopped kale towards the end of the cooking time (when you add the tortellini), or add a few handfuls of fresh baby 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).
This recipe was originally published in February, 2017. It was updated in September, 2024.
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!
I know, right?! It seriously doesn’t get any easier!
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!
Thank you so much, Robyn! It’s a crowd-pleaser, for sure. 🙂
Can this be made in a slow cooker? If so, how long?
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!
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!
Thanks so much, Natalie! I appreciate the share! 🙂
So so easy and so delicious! We really need to try this soon! <3
Yes, you do! It’s so delicious! Have a great week, Kristy!
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!
That’s great, Marlene! I’m so glad that everyone enjoyed it! 🙂
Amazing
So Easy
Thanks, Anne! So glad that you enjoyed it! 🙂
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.
Thank you, Nancy! I bet the spinach and fresh herbs were a perfect addition. 🙂
Fantastic! Souper easy – and tastes great. This one is a keeper!
Thanks, Amanda! 🙂
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!
Awesome, Jaymee! Enjoy!
This is a keeper
Easy and delicious
Thanks, Cathie! So glad that you enjoyed it.
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.
Sounds great, thank you!
I made this today and it was yum. Nice on a cold winters day.
Thanks, Cassie!
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!
Thank you, Laurie!
This looks delicious, cannot wait to try it. Where do you find mini meatballs? Such a great time saver!!
Hi, Robin! I buy them in the frozen section at my local grocery store. I’ve also picked them up in the frozen section at Target. This is the brand that I usually use, since it’s what’s available in my local grocery store: https://www.instacart.com/landing?product_id=19384161&retailer_id=133®ion_id=10370258509&utm_medium=sem_shopping&utm_source=instacart_google&utm_campaign=ad_demand_shopping_rp_food-all&utm_content=accountid-8145171519_campaignid-16692365446_adgroupid-134946530557_device-c&gclid=Cj0KCQjwxb2XBhDBARIsAOjDZ36EmwYmJgIPYGHe3zLhwR_e1ePPkvl1fmIYHfk3f5mWAku7N71U9lAaAiS1EALw_wcB
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!
Hi, Sara! Yes, ma’am —- vegetable broth is a great substitute.
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!
Awesome! So glad that your family enjoyed it, Denise. It’s on our menu for later this week! 🙂
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!
Yay! I’m so glad that it was a hit, Kenda. I bet the homemade meatballs were delicious!
Love love love it
Thank you, Misty!
So delicious!! Super easy!!
Thank you, Tracy!
Very good
Thank you, Michael!