Meatball Soup with Cheese Tortellini is a comforting bowl full of flavor and warmth. It combines juicy, tender meatballs with soft, cheesy tortellini swimming in a tasty broth that’s just right. The mix of textures and simple ingredients makes it a dish that’s both satisfying and easy to enjoy any day.
I love making this soup when I want something cozy but not too heavy. The cheese tortellini adds a fun twist to traditional meatball soup, and I always find myself smiling when I see how the little pasta pillows soak up all the broth. It’s one of those recipes that feels homemade and special but is really quick to put together.
My favorite way to serve this soup is with a sprinkle of fresh herbs on top and a side of crusty bread to dunk. It’s perfect for chilly evenings or anytime you want to bring a little extra comfort to the table. Plus, leftovers taste just as good the next day, which makes it even better in my book!
Key Ingredients & Substitutions
Ground Meat: I like using a mix of beef and pork for juicy and flavorful meatballs. If you prefer leaner options, turkey or chicken work well too – just watch the cooking time as they can dry out faster.
Breadcrumbs: These help keep the meatballs tender. If you need a gluten-free option, use gluten-free breadcrumbs or crushed crackers. You can also swap with oats for a heartier texture.
Cheese Tortellini: Fresh or refrigerated cheese tortellini is best here to keep them soft but not mushy. Frozen ones work too, but adjust adding time so they don’t overcook.
Broth: Use beef or chicken broth for a tasty base. If you want a vegetarian version, veggie broth is a good stand-in, just swap the meatballs for plant-based alternatives or beans.
How Do I Make Tender, Flavorful Meatballs That Hold Up in Soup?
Making meatballs for soup needs care so they stay tender and don’t fall apart when cooking in broth. Here’s how to get it right:
- Mix the meat gently with breadcrumbs, egg, cheese, garlic, and herbs – don’t overwork it; this keeps them soft.
- Shape the meatballs to about 1 inch wide so they cook evenly and hold their shape.
- Brown the meatballs in a hot pan with olive oil first for flavor and to help them stay intact in the soup.
- Add them to the soup gently and simmer, avoiding vigorous boiling that can break them apart.
- Simmer covered so meatballs cook through fully and soak up the flavors without falling apart.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for cooking the soup evenly and holding all the ingredients.
- Mixing bowl – helps you combine and season the meatball mixture easily without mess.
- Slotted spoon – great for gently adding and removing meatballs from the pot without breaking.
- Wooden spoon or heatproof spatula – ideal for stirring the soup and scraping the bottom to prevent burning.
- Measuring cups and spoons – to keep your seasoning and broth amounts just right.
Flavor Variations & Add-Ins
- Try Italian sausage instead of ground beef or pork for a spicier, more seasoned meatball.
- Add spinach or kale near the end of cooking for a boost of color and nutrients.
- Use sun-dried tomatoes instead of crushed tomatoes for a richer, tangy flavor.
- Stir in a bit of crushed red pepper flakes if you like your soup with a little kick.
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 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
For the Soup:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 carrots, diced
- 6 cups beef or chicken broth
- 1 (14 oz) can crushed tomatoes or tomato puree
- 1 tsp dried Italian seasoning
- 1 package (about 9 oz) cheese tortellini (fresh or refrigerated)
- Freshly grated Parmesan cheese for garnish
- Fresh parsley or basil, chopped, for garnish
- Freshly ground black pepper, to taste
Time You’ll Need:
This recipe takes about 15 minutes to prepare and an additional 25 minutes to cook. So in total, you’ll need around 40 minutes from start to finish for a delicious, homemade meatball soup with cheesy tortellini!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, mix the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Use your hands or a spoon to combine everything well. Shape the mixture into small meatballs about 1 inch wide and set them aside.
2. Cook the Vegetables and Meatballs:
Heat the olive oil in a big pot over medium heat. Add the chopped onion, garlic, celery, and carrots, and cook until soft and fragrant, about 5 minutes. Then add the meatballs gently to the pot. Cook them, turning occasionally, until they start to brown on all sides, about 5 to 7 minutes, but don’t worry if they’re not fully cooked yet.
3. Simmer the Soup:
Pour in the broth and crushed tomatoes, then sprinkle the dried Italian seasoning. Season with salt and pepper to taste. Bring everything to a boil, then lower the heat and cover the pot. Let it simmer for 15 minutes, or until the meatballs are cooked inside and the vegetables are tender.
4. Add the Cheese Tortellini:
Stir the cheese tortellini into the soup. Cook them according to the package instructions, usually 3 to 5 minutes, until they float to the top and are tender but still firm (al dente).
5. Serve and Enjoy:
Give the soup a taste and adjust the seasoning if needed. Ladle it into bowls and top with some freshly grated Parmesan cheese, chopped parsley or basil, and a grind of black pepper. Serve hot with crusty bread on the side if you like. Enjoy your warm and satisfying meal!
Can I Use Frozen Meatballs Instead of Making Fresh Ones?
Absolutely! Just add frozen meatballs directly to the simmering soup and cook a bit longer until heated through, usually about 10-15 minutes. This can save time without sacrificing flavor.
Can I Substitute Cheese Tortellini with Another Pasta?
Yes, you can swap cheese tortellini for other filled pastas like ravioli, or use small pasta shapes like ditalini or elbow macaroni. Just adjust cooking times based on the pasta you choose.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. The tortellini might soak up broth over time, so you can add a splash of broth or water when reheating.
Can I Make This Soup Ahead of Time?
Yes! Prepare the meatballs and soup base in advance, then refrigerate separately from the tortellini. Add and cook the tortellini just before serving for best texture and flavor.
