Meatball Soup with Cheese Tortellini is a hearty and comforting dish that brings together tender meatballs, cheesy tortellini, and a rich, flavorful broth. It’s like a warm hug in a bowl, with the soft pasta and juicy meatballs making every bite satisfying and cozy. This soup is perfect for days when you want something filling but not too heavy.
I love making this soup when I need something that feels like a treat but is still easy enough for a weeknight. The meatballs add just the right amount of protein, and the cheese tortellini gives it a little extra gooey goodness that everyone in my family asks for again and again. A quick tip I have is to brown the meatballs first—they get a nice crust that adds extra flavor to the soup as they cook in the broth.
Serving this soup with a side of crusty bread makes it even better because you can soak up all the delicious broth. It’s great for sharing with friends or just enjoying a cozy night in. Whenever I make this soup, it reminds me of simple comfort food meals that bring everyone to the table, ready to relax and enjoy good food together.
Key Ingredients & Substitutions
Ground Meat: Using a mix of beef and pork adds juiciness and flavor to the meatballs. If you prefer leaner meat, turkey or chicken work well too. Just be gentle when shaping to keep them tender.
Breadcrumbs & Parmesan: Breadcrumbs help hold the meatballs together, but you can swap them with oats or crushed crackers. Parmesan adds umami—if you don’t have it, try Pecorino Romano or omit it for a milder taste.
Cheese Tortellini: Fresh or frozen cheese tortellini is best here. For a gluten-free option, use gluten-free tortellini or substitute with small gluten-free pasta. You can also use spinach or meat-filled tortellini for variety.
Broth & Tomatoes: Beef broth gives a rich base, but chicken broth or vegetable broth work fine too. Use canned diced tomatoes with juice for good flavor; fresh tomatoes can be used but may alter the soup’s consistency.
How Do I Make Juicy, Tender Meatballs That Don’t Fall Apart?
Mix your meatball ingredients gently. Overmixing makes tough meatballs. Use these simple steps:
- Combine ground meat, breadcrumbs, cheese, egg, garlic, parsley, and seasonings in a bowl.
- Mix by hand or with a fork just until everything is combined.
- Shape meatballs gently, about 1-inch size, to ensure even cooking.
- Brown meatballs carefully in the pot without stirring too much.
- Simmer in broth gently to cook through without falling apart.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meatballs and simmering the soup all in one!
- Mixing bowl – makes combining meatball ingredients easy and mess-free.
- Wooden spoon or silicone spatula – great for stirring soup without scratching your pot.
- Measuring cups and spoons – helps you keep the seasoning just right every time.
- Slotted spoon – handy for gently turning meatballs while browning.
Flavor Variations & Add-Ins
- Try turkey or chicken meatballs for a lighter twist that still tastes great.
- Add spinach or kale for extra nutrition and a pop of green color.
- Swap cheese tortellini with spinach or mushroom-filled tortellini for new flavor.
- Use Italian sausage meat in your meatballs for a spicier, richer taste.
Meatball Soup with Cheese Tortellini Recipe
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp Italian seasoning
- Salt and pepper, to taste
For the Soup:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 can (14 oz / 400 g) diced tomatoes
- 6 cups (1.4 liters) beef or chicken broth
- 1 package (about 9 oz / 250 g) refrigerated or frozen cheese tortellini
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare meatballs and sauté vegetables, plus 15 minutes simmering the soup and another 3-5 minutes to cook the tortellini. In total, expect around 40 minutes to get this warm and delicious soup ready to serve.
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, mix together ground beef, breadcrumbs, Parmesan, egg, minced garlic, chopped parsley, Italian seasoning, salt, and pepper. Handle the mixture gently and combine until just blended. Roll into small 1-inch meatballs and set aside.
2. Sauté Vegetables and Brown Meatballs:
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, minced garlic, and diced carrot. Cook, stirring often, until the onions become translucent and carrots soften, about 5 minutes. Carefully add the prepared meatballs to the pot. Brown them gently on every side for 5-7 minutes, turning carefully to avoid breaking.
3. Simmer the Soup:
Add the canned diced tomatoes (with juices) and broth to the pot. Stir gently to mix everything without breaking the meatballs. Bring the soup to a boil, then lower the heat and cover. Let it simmer for about 15 minutes to cook the meatballs through and blend the flavors.
4. Cook the Tortellini:
Stir the cheese tortellini into the soup. Cook for another 3-5 minutes or until the tortellini are tender and cooked through. Taste the soup and add salt and pepper as needed.
5. Serve and Garnish:
Ladle the soup into bowls. Sprinkle with fresh chopped parsley and some grated Parmesan cheese. Serve hot, paired with crusty bread if you like.
Can I Use Frozen Meatballs in This Soup?
Yes, you can! If using frozen meatballs, add them directly to the simmering broth and increase cooking time by about 10 minutes to ensure they’re heated through completely.
What Can I Substitute for Cheese Tortellini?
You can swap cheese tortellini with any small pasta like ravioli, tortelloni, or even mini shells. For gluten-free options, use gluten-free pasta or tortellini available at most stores.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup completely and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it has thickened.
How Should I Store Leftovers?
Leftovers keep well in the refrigerator for 3-4 days. For longer storage, freeze the soup (without tortellini) in a freezer-safe container for up to 3 months. Add fresh tortellini when reheating for best texture.