Name: Meatball Tortellini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Olive oil (for browning the meatballs); 20 oz. package frozen Italian meatballs or mini meatballs (thawed (these are fully cooked meatballs)); 2 cloves garlic (minced or crushed (may substitute 1/2 tsp. granulated garlic)); 15 oz. can petite diced tomatoes (undrained); 8 oz. can tomato sauce; 2 tsp. Italian seasoning; 4 cups beef broth; 20 oz. bag fresh refrigerated or frozen cheese tortellini pasta; 1/2 cup heavy cream (or whipping cream); Grated Parmesan cheese (for garnishing)

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Meatball Tortellini Soup is a rich and delicious Italian soup loaded with meatballs, roasted tomatoes, and tortellini, nestled in a creamy broth.

A white bowl of meatball soup with tortellini.

Tortellini and Meatball Soup

Meatball Soup with Cheese Tortellini makes the perfect comforting meal. My guys absolutely devoured it! The touch of whipping cream makes the broth amazingly creamy and rich.

This is a fantastic busy weeknight meal because the meatballs and tortellini are ingredients you can keep in the freezer. And it’s ready in 30 minutes or less!

I love the ease of this meatball soup recipe and how this hearty soup can warm your bones on a chilly night….talk about the best comfort food with baked bread or a pan of rolls.

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Hot and steaming, a bowl of Meatball Soup with Cheese Tortellini.

INGREDIENTS NEEDED

Frozen meatballs or mini homemade meatballs: fully cooked
Frozen cheese tortellini pasta: May substitute fresh or dried tortellini
Tomato sauce
Petite diced tomatoes
Whipping cream: May substitute half and half or whole milk
Olive oil
Fresh garlic: May substitute granulated garlic or garlic powder
Italian seasoning
Beef broth: May substitute chicken or vegetable broth
Grated parmesan: Optional for garnishing the soup

How to make Meatball Tortellini Soup

In a large pot or Dutch oven, heat a swish of olive oil over medium-high heat. When the oil is nicely hot, add the meatballs, browning them on all sides; remove to a plate and reserve.

To the drippings in the pot, add the garlic and cook, stirring constantly, for 30 seconds.

Stir in the diced tomatoes, tomato sauce, Italian seasoning, broth and the tietellini; bring to a boil, then reduce the heat to low and add the reserved meatballs.

Simmer the soup, uncovered, for 20 minutes. Just before serving, stir in the cream.

Serve the soup garnished with Parmesan, as desired.

Browing frozen meatballs

Browning the meatballs in the hot oil gives them caramelization and lots of added FLAVOR – totally a worthwhile step that takes just a couple of minutes.

And, doing this step gives you some drippings in the pot to then cook your garlic in.

Using dried tortellini

Yes, it works just fine. However, you may have to simmer it in the broth a bit longer than fresh tortellini.

After the dried tortellini has simmered a bit, taste it to see if it’s tender. If not, continue to simmer it a bit longer until it’s ready.

Vegetable Tortellini Soup

Frozen green beans, frozen spinach, or bite-size pieces of frozen broccoli would be delicious in this soup.

Add them in Step 3 with the diced tomatoes and tomato sauce.

How to store

You can typically store soup in the fridge right in the pot that you cook it in. However, I find it more convenient to keep my leftover soup in a pitcher in the fridge.

This way, I can quickly pour the soup right into a bowl and reheat it in the microwave. So easy when you’re cooking for one at lunchtime!

A white bowl of fall soup, hot and ready.

MORE FAVORITE RECIPES TO ENJOY

This Italian Sausage Tortellini Soup is a one pot soup that uses store-bought tortellini and comes together in 30 minutes for a creamy weeknight dinner.

Soup made with frozen meatballs and tortellini.

Meatball Tortellini Soup

Meatball Tortellini Soup is a rich and delicious Italian soup loaded with meatballs, roasted tomatoes, and tortellini, nestled in a creamy broth.

Servings: 8 servings

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Prep Time 10

Cook Time 20

Total Time 30

Ingredients

Olive oil for browning the meatballs
20 oz. package frozen Italian meatballs or mini meatballs thawed (these are fully cooked meatballs)
2 cloves garlic minced or crushed (may substitute 1/2 tsp. granulated garlic)
15 oz. can petite diced tomatoes undrained
8 oz. can tomato sauce
2 tsp. Italian seasoning
4 cups beef broth
20 oz. bag fresh refrigerated or frozen cheese tortellini pasta
1/2 cup heavy cream or whipping cream
Grated Parmesan cheese for garnishing

Instructions

In a large pot or Dutch oven, heat a swish of olive oil over medium-high heat. When the oil is nicely hot, add the meatballs, browning them on all sides; remove to a plate and reserve.
To the drippings in the pot, add the garlic and cook, stirring constantly, for 30 seconds.
Stir in the diced tomatoes, tomato sauce, Italian seasoning, tortellini and broth; bring to a boil, then reduce the heat to low and add the reserved meatballs.
Simmer the soup, uncovered, for 20 minutes. Just before serving, stir in the cream.
Serve the soup garnished with Parmesan, as desired.

Nutrition

Calories: 494kcalCarbohydrates: 38gProtein: 26gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 1003mgPotassium: 541mgFiber: 5gSugar: 6gVitamin A: 482IUVitamin C: 8mgCalcium: 170mgIron: 4mg

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Originally published May 5, 2023. Updated September 22, 2024.