Cheesy Meatball Tortellini Soup
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.
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.