Meatball Soup with Cheese Tortellini is the kind of dish that feels like a warm hug on a chilly day. It’s filled with tender meatballs, soft cheese-filled tortellini, and a rich, flavorful broth that brings everything together just right. The combination of hearty meat and cheesy pasta makes each spoonful satisfying and comforting.
I love making this soup when I want something easy but special. The cheese tortellini adds a nice twist to the usual meatball soup, giving it a playful, cheesy surprise inside every bite. One tip I always follow is to let the soup simmer a little longer so the flavors can mingle well and the pasta cooks perfectly without getting mushy.
This soup is great for family dinners or when friends come over because it’s quick to prepare and feels homemade. I often pair it with a simple green salad or crusty bread to soak up the broth. It’s one of those meals that everyone enjoys and asks for again—simple, tasty, and full of heart.
Key Ingredients & Substitutions
Ground meat: Using a mix of beef and pork makes meatballs juicy and flavorful, but all beef or turkey can work well if you prefer. Just keep the fat content in check for tender meatballs.
Breadcrumbs: These help bind the meatballs and keep them moist. If gluten-free, try crushed gluten-free crackers or oats instead.
Cheese tortellini: The star pasta adds creamy cheese in every bite. You can swap with spinach or mushroom tortellini, or use any small stuffed pasta for a twist.
Broth: Beef broth gives depth, but chicken or vegetable broth works fine. If you want a richer flavor, try adding a splash of red wine or tomato paste.
How Do You Make Meatballs Tender and Fluffy?
Mixing and shaping meatballs gently is key. Overworking the meat makes them tough. Here’s how I do it:
- Combine ingredients until just mixed—don’t knead too much.
- Wet your hands before shaping so the meat doesn’t stick.
- Make evenly sized meatballs so they cook at the same rate.
- Simmer gently in the soup rather than boiling hard—it keeps them tender.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup and cooking meatballs evenly.
- Mixing bowl – easy for combining meatball ingredients without mess.
- Wooden spoon or spatula – gentle on your pot when stirring the soup.
- Measuring cups and spoons – to keep seasoning and broth amounts just right.
- Slotted spoon – helps lift meatballs from the broth if needed.
Flavor Variations & Add-Ins
- Swap ground beef with ground turkey or chicken for a lighter soup version that still feels hearty.
- Add chopped spinach or kale for color and extra nutrients—stir them in near the end to keep them fresh.
- Try red pepper flakes or Italian red pepper seasoning if you like a little heat with your meatballs.
- Stir in fresh basil or oregano just before serving to brighten the flavor and add a fresh aroma.
Meatball Soup With Cheese Tortellini
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450 g) 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 black pepper, to taste
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef or chicken broth
- 1 (14 oz) can crushed tomatoes
- 1 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
- 1 package (about 9 oz) refrigerated or frozen cheese tortellini
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for garnish
- Optional: crusty bread for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. Most of that time is gentle simmering while the meatballs cook in the broth and the tortellini get tender. It’s a quick and cozy meal you can have on the table in no time!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, gently mix together ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Don’t overmix—just combine everything well. Roll the mixture into small, 1-inch meatballs and set them aside.
2. Cook the Aromatics:
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until soft and translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute, making sure nothing burns.
3. Make the Soup Base:
Pour in the beef or chicken broth and crushed tomatoes. Add dried Italian seasoning, and season with salt and pepper as you like. Bring everything to a gentle boil.
4. Add the Meatballs:
Carefully add the meatballs into the bubbling soup. Turn the heat down to low so the soup simmers, and let the meatballs cook for 10-12 minutes until they’re cooked through.
5. Cook the Tortellini:
Add the cheese tortellini to the pot and cook according to the package instructions, usually 3-5 minutes. The pasta should be tender but not mushy.
6. Finish and Serve:
Taste the soup and add more salt or pepper if needed. Serve the soup hot, garnished with chopped fresh parsley and grated Parmesan cheese. For a full meal, add some crusty bread on the side to soak up the delicious broth.
Can I Use Frozen Meatballs Instead of Making My Own?
Yes! Just thaw them completely before adding to the soup and adjust cooking time as needed—usually simmer until heated through, about 5-7 minutes.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to adding tortellini, then refrigerate for up to 2 days. Add and cook the tortellini fresh when reheating to avoid mushiness.
How Should I Store Leftovers?
Store the soup in an airtight container in the fridge for 3-4 days. Reheat gently on the stove, adding a splash of broth or water if it’s too thick.
What Can I Substitute If I Don’t Have Cheese Tortellini?
You can use any small stuffed pasta like ravioli or even mini meatballs with regular pasta like small shells or elbow macaroni for a similar comforting texture.
