When the evenings start to cool down and you’re craving something warm, hearty, and ready in under an hour, this Meatball Tortellini Soup swoops in like a big cozy hug. Honestly, it’s one of those recipes that makes you wonder, why haven’t I been making this my whole life?
It’s rich, savory, cheesy, and filling—but still simple enough to whip up on a weeknight when the kids are asking for dinner before you’ve even had a chance to sit down. As a Texas mom of three (with permanently hungry little ones circling the kitchen like hawks), I can promise you: this soup is a family-pleaser.
Table of Contents
Why You’ll Love This Meatball Tortellini Soup
- Quick & Easy – Ready in about 30–35 minutes, no fuss.
- Comforting Flavor – Think cozy Italian vibes without leaving your kitchen.
- Family-Friendly – Even picky eaters will happily slurp this one up.
- Make-Ahead Friendly – The flavors deepen as it sits, making leftovers taste just as good.
And bonus: the house smells like an Italian trattoria while it simmers—yes, please.
What Does Meatball Tortellini Soup Taste Like?
Picture this: juicy Italian-style meatballs floating in a rich tomato broth, cozy little cheese tortellini tucked in like soft pillows, and a sprinkle of Parmesan melting right on top. The broth has just enough garlic and herbs to make it savory without overpowering. It’s like lasagna in soup form, but easier and faster.
Ingredients You’ll Need for Meatball Tortellini Soup
One of the best parts about making Meatball Tortellini Soup is that it uses simple, wholesome ingredients you can grab at just about any grocery store. Each element brings its own flavor and texture, so when they all come together, you’ve got a bowl that tastes like it’s been simmering for hours—even though it’s ready in just over 30 minutes.
Here’s a closer look at what you’ll need:
- Olive Oil (2 teaspoons): A little splash to sauté the onion and garlic. I love using olive oil because it adds a subtle richness to the base of the soup.
- Onion (1 small, about 1 cup diced): The onion softens and brings natural sweetness, which balances the acidity of the tomatoes. If you don’t have fresh onion on hand, you could use 1 teaspoon onion powder in a pinch.
- Garlic (1 tablespoon minced): That classic Italian aroma we all love. Garlic adds depth and a savory punch to the broth.
- Petite Diced Tomatoes (1 can, 28 oz): Keep the juices! They help form the rich tomato base of the soup.
- Tomato Sauce (1 can, 15 oz): This thickens the broth and makes it feel more like a hearty stew.
- Italian Seasoning (1 tablespoon): A blend of oregano, basil, thyme, and rosemary that gives the soup its cozy Italian flavor.
- Beef Broth (4 cups): Provides the savory foundation for the soup. You can add more at the end if you prefer a thinner consistency.
- Frozen Italian Mini Meatballs (20 oz, thawed): The star of the show! Mini meatballs are perfect here because they’re bite-sized and scoop up easily with a spoon. If you’re feeling ambitious, you can make your own from scratch.
- Refrigerated Cheese Tortellini (20 oz): These little pasta pillows are what make this dish extra special. They soak up all the tomato-broth flavor while staying soft and cheesy inside.
- Parmesan Cheese (½ cup, shredded, plus extra for garnish): Stirred in at the end, Parmesan gives the soup a creamy finish. Don’t skip sprinkling some on top right before serving.
- Kosher Salt & Black Pepper (to taste): Essential for balancing and highlighting all those delicious flavors.
- Fresh Basil or Parsley (chopped, for garnish): Adds a burst of color and freshness that makes the whole bowl pop.
👉 Tip: If you enjoy hearty soups with a cozy Italian twist, you might also love my Italian Chicken Pastina Soup. Both recipes capture that warm, home-cooked flavor that feels like a hug in a bowl.
This ingredient list is short and sweet, but when combined, they transform into the ultimate Meatball Tortellini Soup—rich, cheesy, and deeply satisfying.
How to Make Meatball Tortellini Soup
Making Meatball Tortellini Soup is surprisingly simple, but the payoff tastes like you’ve been simmering all day. Follow these step-by-step instructions, and you’ll have a pot of cozy comfort ready in about 35 minutes.
Step 1: Sauté the Aromatics
Start by warming 2 teaspoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and let it cook for about 2–3 minutes, stirring occasionally, until it begins to soften and turn translucent. Then, toss in the minced garlic and cook for just 1 minute more. This is the foundation of flavor—don’t rush it! The smell alone will have your family wandering into the kitchen asking what’s for dinner.
Step 2: Build the Tomato Base
Once your onions and garlic are fragrant, pour in the 28-ounce can of petite diced tomatoes (with their juices) and the 15-ounce can of tomato sauce. Stir everything together until it looks like a rich tomato base. Sprinkle in the Italian seasoning, which gives that signature Italian-inspired flavor, and let it mix well with the tomatoes.
Step 3: Add the Broth and Meatballs
Next, pour in 4 cups of beef broth to create a flavorful, savory liquid. Then, gently add the mini Italian meatballs. Stir carefully so you don’t break them apart. Bring the pot up to a gentle boil, then reduce the heat to low and let the soup simmer uncovered for 20 minutes. This is when all those flavors really come together—the herbs infuse into the broth, and the meatballs start to soften into the soup.
Step 4: Cook the Tortellini
After your soup has simmered, it’s time to add the star of the show—the cheese tortellini. Stir in the fresh pasta and cook for about 5–7 minutes, or until the tortellini is tender and floating at the top. The pasta soaks up the tomato and beef broth, making every bite irresistible.
💡 If you’re a fan of creamy, hearty pasta soups, you might also love my One Pot Lasagna Soup. It has a similar comfort factor with a fun Italian twist.
Step 5: Add the Cheese and Season
Right before serving, stir in ½ cup of shredded Parmesan cheese. This step transforms the broth into something richer, almost velvety. Taste the soup, and adjust with salt and freshly ground black pepper as needed.
Step 6: Serve and Garnish
Ladle the Meatball Tortellini Soup into bowls while it’s still hot. Sprinkle more Parmesan on top (because you can never have too much cheese) and finish with a scattering of chopped fresh basil or parsley for a burst of color and freshness.
At this point, grab a spoon and maybe a slice of warm bread—you’re ready to enjoy a bowl of pure comfort.
Tips and Tricks for Perfect Meatball Tortellini Soup
- Go Small with Meatballs – Mini ones are best for spoonful-sized bites.
- Thicker or Thinner? – Add more broth at the end if you like it soupier.
- Make It Ahead – Cook everything except the tortellini, then add the pasta fresh when reheating so it doesn’t get mushy.
- Cheese Lovers Unite – A little extra Parmesan never hurt anyone.
Confession: the first time I made this, I doubled the Parmesan without even realizing it. No regrets.
Storage – Meatball Tortellini Soup
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: Best to freeze the broth + meatballs only. Add tortellini fresh when reheating (otherwise, the pasta gets soggy).
FAQs
Can I use chicken or turkey meatballs instead of beef?
Yes! Any type of mini meatballs work beautifully.
What if I only have dry tortellini?
That’s fine, but you’ll need to cook it longer and add extra broth.
Can I make this vegetarian?
Absolutely—just skip the meatballs and use veggie broth. Maybe toss in some white beans for protein.
Conclusion
This Meatball Tortellini Soup is the kind of recipe you’ll keep coming back to—quick enough for weeknights, cozy enough for Sunday dinner, and hearty enough to keep the whole family full. Go ahead and ladle up a bowl tonight.
And if you make it, tag me on Instagram—I’d love to see your steaming bowls of comfort!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Meatball Tortellini Soup – A Comforting 30-Minute Meal
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 9 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This 30-minute meatball soup with cheese tortellini is the perfect weeknight dinner!
Ingredients
- 2 teaspoons olive oil
- 1 small onion, diced (about 1 cup)
- 1 tablespoon minced garlic
- 1 (28 ounce) can petite diced tomatoes (not drained)
- 1 (15 ounce) can tomato sauce
- 1 tablespoon Italian seasoning
- 4 cups beef broth (or more to thin the soup if desired)
- 1 (20 ounce) package frozen Italian mini meatballs, thawed
- 20 ounces fresh refrigerated cheese tortellini pasta
- ½ cup shredded Parmesan cheese, plus additional for garnish
- Kosher salt and ground black pepper, to taste
- Chopped fresh basil or parsley, for garnish
Instructions
1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the onion and cook until it’s starting to soften, about 2-3 minutes.
2. Add the garlic and cook, stirring constantly, for 1 more minute.
3. Stir in the diced tomatoes, tomato sauce, Italian seasoning, beef broth, and meatballs.
4. Bring to a boil; reduce the heat to low and simmer (uncovered) for 20 minutes.
5. Add the tortellini and cook just until tender, about 5-7 more minutes.
6. Stir in Parmesan cheese.
7. Taste and season with salt and pepper, if necessary.
8. Serve soup immediately. Ladle into bowls and garnish with additional Parmesan cheese and fresh herbs, if desired.
Notes
This soup has a very thick consistency — almost like a stew. Feel free to stir in extra broth at the end to thin the soup, if desired.
Frozen Italian mini meatballs work best in this soup, since the smaller meatballs are a nice size for scooping up with a spoon.
I prefer the quick-cooking, fresh taste of refrigerated cheese tortellini. If you would like to substitute with dry tortellini or frozen tortellini, just adjust the cooking time according to the package instructions on your specific product. You may also need to add more broth to the pot, since dry pasta tends to absorb more liquid than fresh pasta while it cooks.
