Meatball Soup with Cheese Tortellini is a hearty and comforting dish that brings together tender meatballs, cheesy tortellini, and a flavorful broth. The soft pasta and savory meatballs create a satisfying texture that makes every spoonful feel like a warm hug. It’s a perfect meal for chilly days or whenever you want something simple but special.
I love making this soup because it’s easy to prepare and always pleases a crowd. The little cheese-filled tortellini add a fun twist that makes the soup a bit more filling and interesting. One tip I like to share is to simmer the meatballs gently in the broth so they stay juicy and tender. It’s those little details that make the soup taste homemade and cozy.
My favorite way to enjoy this soup is with a slice of crusty bread on the side for dipping. It’s a wonderful combination that feels like comfort food without a lot of fuss. Whenever I make this Meatball Soup with Cheese Tortellini, it’s sure to bring smiles around the table and even a few seconds back for seconds!
Key Ingredients & Substitutions
Ground Beef: This is the base for your meatballs. Using a mix of beef and pork can add juiciness and extra flavor, but all beef works well too. For a lighter option, try ground turkey or chicken.
Breadcrumbs: They help bind the meatballs and keep them tender. If you’re avoiding gluten, use gluten-free breadcrumbs or crushed crackers.
Cheese Tortellini: These add creaminess and body to the soup. You can substitute with ravioli or small filled pastas, or use plain pasta if needed.
Broth: Beef broth adds richness, but vegetable broth is great for a milder flavor or to keep it lighter.
How Do You Make Tender, Flavorful Meatballs for Soup?
Mixing and cooking meatballs right is key. Here’s what works for me:
- Mix ingredients gently to avoid tough meatballs.
- Keep size uniform—about 1-inch balls cook evenly in the broth.
- Simmer meatballs in the soup instead of frying to keep them tender and juicy.
- Cover the pot when cooking meatballs so they cook through without drying out.
These steps help meatballs hold together while soaking up delicious broth flavors!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup and meatballs all in one place.
- Mixing bowl – to combine meatball ingredients easily without mess.
- Spoon or small cookie scoop – helps shape uniform meatballs quickly.
- Wooden spoon – great for stirring the soup gently without breaking the meatballs.
- Measuring cups and spoons – to get seasoning and liquids just right.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage for a spicier meatball with extra herbs.
- Add chopped kale or Swiss chard instead of spinach for a different leafy green twist.
- Use sun-dried tomatoes along with diced tomatoes to add a deeper, sweeter tomato flavor.
- Stir in a pinch of red pepper flakes if you like a touch of heat in your soup.
How to Make Meatball Soup with Cheese Tortellini
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried Italian seasoning
For the Soup:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 4 cups beef or vegetable broth
- 1 can (14.5 oz) diced tomatoes with juices
- 1 package (about 9 oz) refrigerated or frozen cheese tortellini
- 2 cups fresh baby spinach
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Grated Parmesan cheese, for serving
Time Needed:
This recipe takes about 10-15 minutes for preparation and about 25-30 minutes to cook everything together. So, you can expect your delicious meatball soup ready in around 40-45 minutes, perfect for a cozy lunch or dinner.
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, gently mix the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, black pepper, and Italian seasoning until just combined. Be careful not to overmix, so the meatballs stay tender. Next, shape the mixture into small 1-inch meatballs and set them aside.
2. Cook the Vegetables and Create the Broth:
Heat the olive oil in a large pot over medium heat. Add the diced onion and sliced carrots, cooking until softened—about 5 to 6 minutes. Add the minced garlic and cook for 1 more minute until its aroma fills the kitchen. Pour in the broth and diced tomatoes with their juices, bringing everything to a gentle simmer.
3. Simmer Meatballs and Add Tortellini:
Carefully place the prepared meatballs into the simmering broth. Cover the pot and let them cook for 10-12 minutes until they’re fully cooked. After that, add the cheese tortellini to the pot and cook according to the package instructions, usually 3 to 5 minutes, until tender.
4. Finish with Spinach and Seasoning:
Stir in the fresh baby spinach and cook for 1-2 minutes, just until it wilts nicely. Taste the soup and add salt and pepper to your liking.
5. Serve and Enjoy:
Ladle the warm soup into bowls and sprinkle with chopped fresh parsley and grated Parmesan cheese. Serve with your favorite crusty bread for a complete, comforting meal!
Can I Use Frozen Meatballs Instead of Making Them Fresh?
Yes, you can! Just thaw frozen meatballs completely before adding them to the simmering broth, and cook until heated through, about 10-15 minutes.
Is It Okay to Use Store-Bought Tomato Sauce Instead of Diced Tomatoes?
Absolutely! You can swap diced tomatoes for tomato sauce or crushed tomatoes for a smoother broth. Just adjust the seasoning to taste.
How Should I Store Leftovers?
Cool the soup to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Can I Make This Soup Vegetarian?
Yes! Use plant-based meatballs or skip the meatballs altogether and add extra vegetables or beans. Use vegetable broth to keep it fully vegetarian.
