Meatball Soup with Cheese Tortellini is a comforting bowl filled with tender meatballs, smooth cheese-filled pasta, and a flavorful broth that feels like a warm hug on a chilly day. The mix of juicy meatballs and soft tortellini creates a wonderful combination of textures that makes each spoonful exciting and satisfying.
I love making this soup when I want something that’s both hearty and simple. The meatballs cook right in the broth, soaking up all those yummy flavors, while the cheese tortellini adds a creamy touch that everyone always asks for more of. It’s one of those dishes that feels like a special treat but comes together easily with just a few ingredients.
My favorite way to serve this soup is with some crusty bread on the side for dunking. It’s perfect for a cozy dinner when you want something comforting yet not too heavy. Every time I make it, it reminds me of family dinners where everyone gathers around the table, sharing stories and laughter, all while enjoying a warm, delicious meal together.
Key Ingredients & Substitutions
Ground Meat: Mixing beef and pork adds flavor and juiciness to the meatballs. If you prefer, turkey or chicken works well for a leaner option.
Breadcrumbs: They keep the meatballs tender. Use gluten-free breadcrumbs or crushed crackers if you have dietary needs.
Cheese Tortellini: Fresh refrigerated tortellini cooks quickly and has a soft texture. If unavailable, frozen or dried cheese tortellini are fine substitutes; just adjust cooking time.
Broth: Beef broth adds depth, but chicken broth or vegetable broth can be used if you prefer a lighter soup.
Italian Seasoning: A mix of basil, oregano, and thyme adds classic herb flavor. Fresh herbs work great too—add them at the end to keep them bright.
How Do You Make Tender and Flavorful Meatballs for Soup?
Making meatballs that stay tender and don’t fall apart is key. Here’s how I do it:
- Gently mix ground meat with breadcrumbs, cheese, egg, and seasonings. Avoid overmixing to keep them soft.
- Form small, bite-sized balls—about 1 inch in diameter—to cook evenly in the soup.
- Brown the meatballs gently in the pot with olive oil before adding broth. This adds extra flavor and helps them hold their shape.
- Simmer meatballs in the broth just until cooked through to keep them tender—they’ll finish cooking along with the pasta.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meatballs and simmering the soup all in one pot.
- Mixing bowl – helpful for combining meatball ingredients gently without overworking the meat.
- Wooden spoon or spatula – great for stirring veggies and soup without scratching your pot.
- Measuring cups and spoons – to keep seasoning and broth amounts accurate.
- Colander – handy for draining cooked tortellini if needed.
Flavor Variations & Add-Ins
- Swap beef/pork meatballs for turkey or chicken meatballs for a lighter soup option.
- Try spinach tortellini instead of cheese tortellini for a veggie boost and different flavor.
- Add chopped kale or spinach near the end of cooking for added color and nutrition.
- Sprinkle crushed red pepper flakes for a little heat if you like your soup spicy.
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
- ¼ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- Salt and freshly ground black pepper, to taste
For the Soup:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups beef or chicken broth
- 1 (14 oz) can diced tomatoes, with juices
- 1 tsp dried Italian seasoning (or a mix of basil, oregano, and thyme)
- 1 package (about 9 oz) refrigerated cheese tortellini
- ¼ cup grated Parmesan cheese, for garnish
Time Needed:
This recipe takes about 15 minutes of prep plus about 30 minutes of cooking time. The soup simmers to cook the meatballs and vegetables, then you add the tortellini at the end to cook for a few minutes. It’s a great meal you can enjoy on a busy day that still feels homemade and cozy.
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, gently mix the ground meat with breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper. Be careful not to overmix to keep the meatballs tender. Roll the mixture into small meatballs about 1 inch in size and set them aside.
2. Brown the Meatballs:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the meatballs and cook, turning them carefully now and then, until they are browned all over but not completely cooked through, about 5 minutes. Remove the meatballs from the pot and set aside.
3. Cook the Vegetables and Make the Broth:
In the same pot, add the diced onion, carrots, and celery. Sauté until softened, about 5 to 7 minutes. Then stir in the broth, diced tomatoes with their juices, and Italian seasoning. Season with salt and pepper to taste. Bring the soup to a boil.
4. Simmer Meatballs and Add Tortellini:
Reduce heat to a gentle simmer. Return the browned meatballs to the pot. Cover and let simmer for about 15 minutes, or until the meatballs are cooked through. Then add the cheese tortellini and cook for 3 to 5 minutes until the pasta is tender.
5. Finish and Serve:
Give the soup a taste and adjust seasoning if needed. Ladle into warm bowls, sprinkle with extra Parmesan cheese, and serve hot. Enjoy with crusty bread if you like for the perfect comforting meal.
Can I Use Frozen Meatballs Instead of Making Them Fresh?
Yes, you can use frozen pre-cooked meatballs to save time. Add them to the simmering broth and cook until heated through before adding the tortellini.
Can I Substitute Other Pasta for Cheese Tortellini?
Absolutely! Small pasta shapes like mini ravioli, gnocchi, or even elbow macaroni work well. Just adjust cooking time according to the pasta package instructions.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the meatballs tender and the tortellini from overcooking.
Can I Freeze Meatball Soup?
Yes, but for best texture, freeze the soup without adding the tortellini. Cook the tortellini fresh when reheating to prevent it from becoming mushy.
