Here’s a rich and delicious Italian soup that is ridiculously easy to make. Meatball Soup with Cheese Tortellini is loaded with meatballs and tortellini, all nestled in a creamy broth. This soup can be ready in under 30 minutes!
Meatball Soup with Cheese Tortellini Recipe
WHAT TO LOVE
- This soup is ready (start to finish!) in 30 minutes or less.
- My family loves how rich and creamy this soup tastes.
- Meatballs and tortellini are both ingredients you can keep on hand in the freezer.
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.
SOUP IS WONDERFUL COMFORT FOOD
I’m a huge fan of soup. I love having a big pot of soup simmering on my stove, making my house smell fantastic the moment you enter. During the winter months, I try to keep a pot of soup in my fridge at all times since it can be a hearty meal in just minutes when reheated in the microwave.
If you have an Instant Pot, you can make soup incredibly quickly. One of our very favorite electric pressure cooker soups is Instant Pot Baked Potato Soup. If your family likes chowder like mine does, I hope you’ll try Easy Ham and Corn Chowder and also Tex Mex Sausage Chowder.
- Olive oil, for browning the meatballs
- Frozen meatballs or mini meatballs, fully cooked
- Fresh garlic, may substitute granulated garlic or garlic powder
- Petite diced tomatoes
- Tomato sauce
- Italian seasoning
- Beef broth, may substitute chicken or vegetable broth
- Fresh or frozen cheese tortellini pasta
- Whipping cream, may substitute half and half or whole milk
- Grated Parmesan, for garnishing the soup
STEP BY STEP INSTRUCTIONS FOR MAKING MEATBALL SOUP WITH CHEESE TORTELLINI
**PRINT THE FULL RECIPE FROM THE RECIPE CARD AT THE BOTTOM OF THIS POST
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.
IF THE MEATBALLS ARE FULLY COOKED WHEN PURCHASED, WHY DOES THE RECIPE INSTRUCT TO BROWN THEM IN HOT OIL?
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.
CAN I USE DRIED CHEESE TORTELLINI IN A BAG FROM THE PASTA AISLE IF I CAN’T FIND FRESH OR FROZEN CHEESE TORTELLINI?
Yes, and it works just fine. Just keep in mind that you may have to simmer it in the broth a bit longer than fresh tortellini. After the dried tortellini has simmered a bit, do a taste test to see if it’s tender. If not, continue to simmer it a bit longer until it’s ready.
CAN I LEAVE OUT THE CREAM IN THIS SOUP IF I WANT IT TO BE LOWER IN CALORIES AND FAT?
Totally. And the soup is still quite delicious, just not as creamy in texture.
CAN I SUBSTITUTE HALF AND HALF OR WHOLE MILK FOR THE CREAM IN THIS RECIPE?
You sure can. This add creaminess without quite as much fat or calories as whipping cream.
COULD I ADD VEGETABLES TO THIS SOUP?
Great idea. Frozen green beans or bite-size pieces of frozen broccoli would be delicious in this soup. Add them in Step 3 when you add the diced tomatoes and tomato sauce.
WHAT IS THE BEST WAY TO STORE SOUP IN THE FRIDGE?
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!
MORE FAVORITE RECIPES TO ENJOY –
- BUBBLE UP TORTELLINI WITH CREAMY MEAT SAUCE
- HAM AND SMOKED GOUDA SLIDERS
- INSTANT POT BROCCOLI CHEESE NOODLE SOUP
- EASY HAM AND CORN CHOWDER
- PATTY MELT SLIDERS WITH SECRET SAUCE
Meatball Soup with Cheese Tortellini
- 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
- 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.
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