Cheesy Meatball Tortellini Soup

WANT TO SAVE THIS RECIPE?

Warm, hearty, and irresistibly comforting, Cheesy Meatball Tortellini Soup is the kind of dinner that brings everyone to the table fast. This one-pot soup combines tender cheese-filled tortellini, savory Italian meatballs, and a rich tomato broth finished with Parmesan for a cozy, satisfying meal. It’s quick enough for busy weeknights, yet comforting enough to feel special, making it a go-to family favorite all year round.

Ingredients

Soup Base

• 2 teaspoons olive oil
• 1 small onion, finely diced
• 1 tablespoon minced garlic
• 1 (28-ounce) can petite diced tomatoes, undrained
• 1 (15-ounce) can tomato sauce
• 1 tablespoon Italian seasoning
• 4 cups beef broth (low sodium preferred)
• 1 (20-ounce) package frozen Italian mini meatballs, thawed
• 20 ounces fresh refrigerated cheese tortellini

Seasoning & Garnish

• ½ cup shredded Parmesan cheese, plus extra for topping
• Kosher salt, to taste
• Ground black pepper, to taste
• Fresh basil or parsley, chopped

Instructions for Cheesy Meatball Tortellini Soup

1. Sauté the aromatics
   Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion and cook for 2–3 minutes until soft and translucent. Stir in garlic and cook for 30–60 seconds until fragrant.
2. Build the broth
   Add diced tomatoes, tomato sauce, Italian seasoning, beef broth, and meatballs. Stir gently and bring to a light boil. Reduce heat and simmer uncovered for 20 minutes to develop flavor.
3. Cook the tortellini
   Add cheese tortellini to the pot and cook for 5–7 minutes, stirring occasionally, until tender.
4. Finish and season
   Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
5. Serve
   Ladle into bowls and garnish with extra Parmesan and fresh herbs. Serve hot.

Pro Tips

• Let the soup simmer fully to deepen the tomato and herb flavors
• Add tortellini at the end to avoid overcooking
• Freshly grated Parmesan melts better and adds richer flavor

Why This Recipe Works

• Ready in just 30 minutes
• One-pot cleanup makes it stress-free
• Uses easy-to-find ingredients with homemade flavor
• High in protein and satisfying enough for a full meal

Substitutions & Variations

• Swap beef broth for vegetable broth and use plant-based meatballs
• Use turkey or chicken meatballs for a lighter option
• Add spinach, kale, or zucchini for extra vegetables
• Stir in a splash of cream or ricotta for a richer finish

Make-Ahead, Storage & Reheating Guide

• Refrigerator: Store in an airtight container for up to 3 days
• Freezer: Freeze soup base without tortellini for up to 2 months
• Reheating: Warm gently on the stovetop or microwave, adding broth if needed

Serving Ideas for Cheesy Meatball Tortellini Soup

• Serve with garlic bread or warm focaccia
• Pair with a crisp green salad for balance
• Top with extra herbs and grated cheese for restaurant-style presentation

Nutrition (Per Serving Estimate)

• Calories: ~420
• Protein: ~22g
• Carbohydrates: ~38g
• Fat: ~20g
  (Estimates only; values vary by ingredients used.)

Frequently Asked Questions

Can I use dried tortellini?
Yes, adjust cooking time according to package directions.

Is this soup kid-friendly?
Absolutely. The mild tomato broth and cheesy pasta are a hit with kids.

How can I make it spicier?
Add red pepper flakes or use spicy Italian meatballs.

Can I double the recipe?
Yes, simply use a larger pot and adjust seasoning to taste.

Cheesy Meatball Tortellini Soup is everything a comfort meal should be: quick, filling, and full of flavor. With minimal prep and maximum satisfaction, it’s perfect for weeknight dinners, cozy weekends, or feeding a hungry crowd.

Cheesy Meatball Tortellini Soup

Olivia taling

Cheesy Meatball Tortellini Soup is a warm and comforting one-pot meal made with tender cheese tortellini, savory Italian meatballs, and a rich tomato broth finished with Parmesan. Ready in just 30 minutes, it’s perfect for busy weeknights and cozy family dinners.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine Italian-American

Servings 6 servings

Calories 420 kcal

Equipment

• large pot or Dutch oven
• wooden spoon
• ladle
• knife
• cutting board

Ingredients

  

• 2 teaspoons olive oil
• 1 small onion, finely diced
• 1 tablespoon minced garlic
• 28 ounces petite diced tomatoes, undrained
• 15 ounces tomato sauce
• 1 tablespoon Italian seasoning
• 4 cups beef broth
• 20 ounces frozen Italian mini meatballs, thawed
• 20 ounces fresh refrigerated cheese tortellini
• 1/2 cup shredded Parmesan cheese
• kosher salt, to taste
• ground black pepper, to taste
• fresh basil or parsley, chopped

Instructions

 

• Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion and cook for 2–3 minutes until soft and translucent. Stir in garlic and cook for 30–60 seconds until fragrant.
• Add diced tomatoes, tomato sauce, Italian seasoning, beef broth, and meatballs. Stir gently and bring to a light boil. Reduce heat and simmer uncovered for 20 minutes to develop flavor.
• Add cheese tortellini to the pot and cook for 5–7 minutes, stirring occasionally, until tender.
• Stir in Parmesan cheese until melted. Season with salt and black pepper to taste.
• Ladle soup into bowls and garnish with extra Parmesan and fresh herbs. Serve hot.

Notes

Let the soup simmer fully to deepen flavor before adding tortellini. Add tortellini at the end to prevent overcooking. Freshly grated Parmesan melts better and provides richer taste. The soup thickens as it sits, so add extra broth when reheating if needed.

Keyword cheesy tortellini soup, italian meatball soup, meatball tortellini soup, one pot pasta soup

WANT TO SAVE THIS RECIPE?