Meatball Soup with Cheese Tortellini is a hearty, comforting bowl packed with tender meatballs and soft, cheesy tortellini noodles swimming in a flavorful broth. It’s like getting a warm hug in soup form, with every spoonful giving you a little bit of meat, pasta, and rich, savory broth all at once.
I love making this soup when I want something that feels both cozy and filling without much fuss. The combination of meatballs and tortellini adds a fun texture mix—meaty bites paired with pillowy pasta that soaks up all the yummy flavor. Plus, it’s an easy way to sneak in some veggies if you like, making it a solid weeknight dinner option.
My favorite way to enjoy this soup is with a crusty piece of bread on the side for dipping and a sprinkle of fresh parsley on top to brighten it up. It’s one of those dishes that everyone seems to love because it’s simple, tasty, and brings a bit of home-cooked comfort no matter the season.
Key Ingredients & Substitutions
Ground beef: This gives your meatballs a juicy, hearty flavor. You can swap in ground pork, turkey, or chicken if you prefer a lighter option. Mixing beef and pork adds extra richness.
Bread crumbs: They help keep meatballs tender. If you’re gluten-free, use gluten-free crumbs or crushed oats instead. I like seasoned bread crumbs for a little extra flavor.
Cheese tortellini: These bring a delicious cheesy bite to the soup. You can use fresh or frozen tortellini, but fresh cooks faster. If you don’t have tortellini, cheese ravioli or small pasta shapes like mini shells work well.
Broth: Beef broth adds depth, but chicken or vegetable broth can be used depending on your taste or pantry. Homemade broth always boosts flavor!
How Do I Get Perfectly Tender Meatballs That Don’t Fall Apart?
Making meatballs that hold together and stay tender is key. Here’s how I do it:
- Mix ingredients gently—overworking can make your meatballs tough.
- Use an egg and bread crumbs to bind the meat together.
- Shape meatballs evenly, about 1 inch in diameter, to ensure even cooking.
- Brown meatballs well in a hot pan before adding to the soup—this seals in juices and adds flavor.
- Simmer gently in the broth instead of boiling hard; this keeps them soft and moist.
These steps help your meatballs stay intact and give your soup a great texture every time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking meatballs and simmering the soup all in one place.
- Mixing bowl – ideal for combining meatball ingredients evenly without mess.
- Spoon or small ice cream scoop – helps you form evenly sized meatballs quickly and easily.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Knife and cutting board – necessary for chopping onions, garlic, and parsley fresh.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, leaner soup.
- Add chopped spinach or kale for extra greens and nutrition without changing the flavor much.
- Use sun-dried tomatoes instead of canned for a richer, slightly tangy tomato taste.
- Mix in red pepper flakes or a splash of hot sauce if you like a bit of heat.
Meatball Soup With Cheese Tortellini
Ingredients You’ll Need:
For The Meatballs:
- 1 lb (450g) ground beef (or ground pork, or a mix)
- 1/3 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- Salt and freshly ground black pepper, to taste
For The Soup:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can diced tomatoes
- 6 cups beef broth (or chicken broth)
- 1 bay leaf
- 1 tsp dried basil
- 1 tsp dried oregano
- 9 oz (about 250g) refrigerated cheese tortellini
- 1/4 cup chopped fresh parsley (plus extra for garnish)
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and shape the meatballs, plus 30 minutes to cook the soup and meatballs together. Adding the tortellini takes an extra 5 minutes. In total, expect around 55 minutes from start to finish, including prep and simmering.
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, mix ground beef, bread crumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Stir gently until everything is combined. Then, shape the mixture into small meatballs about 1 inch wide. Set them on a plate.
2. Brown the Meatballs:
Heat olive oil in a large pot over medium-high heat. Cook the meatballs in batches, turning to brown all sides, about 5 minutes total. Remove browned meatballs and put them aside for now.
3. Cook the Soup Base:
In the same pot, sauté the chopped onion until soft (3-4 minutes), then add the garlic and cook just 30 seconds more. Pour in the diced tomatoes with their juice and the beef broth. Add the bay leaf, dried basil, and oregano. Bring this to a gentle boil.
4. Simmer Meatballs in Soup:
Carefully add meatballs back into the pot. Turn the heat to low and let everything simmer uncovered for about 20 minutes so the flavors mix and the meatballs cook through.
5. Add the Tortellini:
Stir in the cheese tortellini and cook according to the package directions, usually 3-5 minutes, until tender.
6. Final Touches and Serve:
Remove the bay leaf. Stir in fresh parsley and adjust salt and pepper to taste. Ladle the soup into bowls, sprinkle with extra Parmesan cheese and fresh parsley if you like, and serve hot.
Can I Use Frozen Meatballs Instead of Making Fresh Ones?
Yes! Just thaw frozen meatballs completely before adding them to the soup. Add them directly to the simmering broth and cook until heated through, about 10 minutes.
Can I Substitute Dry Tortellini for Fresh?
Absolutely! Dry tortellini takes a bit longer to cook—usually 10-12 minutes—so add it earlier to ensure it’s tender when the soup is done.
How Should I Store Leftover Soup?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid overcooking the tortellini, which can get mushy.
Can I Add Vegetables to This Soup?
Yes! Feel free to toss in chopped spinach, kale, or zucchini when you add the broth for extra nutrition and flavor.
