Meatball Tortellini Soup Recipe

There’s something deeply comforting about a warm bowl of soup, especially one brimming with tender meatballs and delicate tortellini. Meatball Tortellini Soup is a hearty, flavorful dish that combines Italian-inspired flavors into a simple, satisfying meal perfect for any time of year. This soup marries juicy, seasoned meatballs with cheese-filled tortellini pasta, all swimming in a savory broth enriched with fresh vegetables, herbs, and tomatoes.

This recipe is perfect for busy weeknights because it’s straightforward to prepare yet impressive enough to serve to guests. The meatballs can be made from scratch or pre-purchased for convenience, and the tortellini cooks quickly, making this an efficient yet wholesome dinner option.

The broth is a wonderful blend of savory chicken or beef stock, diced tomatoes, and aromatics like garlic, onions, and Italian herbs. Vegetables such as carrots, celery, and spinach add texture, flavor, and nutrition. The meatballs provide protein and richness, while the tortellini adds a delightful chew and creaminess.

In this guide, you’ll find everything you need to master Meatball Tortellini Soup: detailed ingredient lists, step-by-step cooking instructions, tips for making perfect meatballs and broth, ways to customize and vary the recipe, storage suggestions, and nutritional information.

Step-by-Step Instructions

Step 1: Make the Meatballs

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, Italian seasoning, salt, and pepper.

2. Mix gently until just combined, being careful not to overwork the meat.

3. Form the mixture into small meatballs, about 1 inch in diameter. Set aside on a plate.

Step 2: Brown the Meatballs

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

2. Add the meatballs in batches, careful not to overcrowd the pot.

3. Brown the meatballs on all sides, about 5-7 minutes total. They do not need to be fully cooked through at this stage.

4. Remove browned meatballs and set aside.

Step 3: Prepare the Soup Base

1. In the same pot used to brown the meatballs, add the diced onion, sliced carrots, and sliced celery.

2. Sauté the vegetables over medium heat for about 5-7 minutes until they soften and the onions become translucent.

3. Add the minced garlic and cook for an additional 30 seconds until fragrant, stirring constantly to avoid burning.

4. Pour in the diced tomatoes with their juice, stirring to combine.

5. Pour in the chicken or beef broth and stir.

6. Add the dried oregano, dried basil, salt, and pepper.

7. Bring the mixture to a gentle boil.

Step 4: Simmer the Meatballs in the Soup

1. Carefully add the browned meatballs back into the pot.

2. Reduce heat to low, cover the pot, and simmer gently for about 15-20 minutes, or until the meatballs are cooked through.

3. Stir occasionally to prevent sticking.

Step 5: Add the Tortellini and Greens

1. Once the meatballs are cooked, increase the heat to medium and bring the soup back to a simmer.

2. Add the cheese tortellini to the pot.

3. Cook according to package instructions, typically 3-5 minutes, until the tortellini are tender and cooked through.

4. In the last 2 minutes of cooking, stir in the fresh spinach or kale to wilt.

Step 6: Finish and Serve

1. Taste the soup and adjust seasoning with salt and pepper if needed.

2. Ladle the soup into bowls.

3. Garnish with freshly grated Parmesan cheese and chopped fresh basil or parsley.

4. Serve hot with crusty bread or garlic bread on the side for a complete meal.

Tips for Making the Best Meatball Tortellini Soup

1. Choosing the Meat

• Use a mix of ground beef and pork for juicier, more flavorful meatballs. If you prefer leaner meat, ground turkey or chicken works well too but may be less moist.

• Avoid overworking the meat mixture to keep meatballs tender rather than dense.

2. Binding and Seasoning Meatballs

• Breadcrumbs and egg are essential binders; they hold the meatballs together during cooking.

• Freshly grated Parmesan cheese adds depth and umami.

• Don’t skip the herbs and garlic—they infuse the meatballs with classic Italian flavor.

3. Browning Meatballs

• Browning the meatballs before simmering adds a caramelized flavor and helps them hold their shape in the soup.

• Don’t overcrowd the pan—cook meatballs in batches for even browning.

4. Soup Base

• Sautéing the vegetables first softens them and brings out sweetness.

• Use good-quality broth or homemade stock for richer flavor.

• Adding diced tomatoes with juice gives a subtle acidity that balances the richness of the meatballs and tortellini.

5. Cooking Tortellini

• Add tortellini near the end of cooking since they cook quickly.

• Use fresh or refrigerated tortellini for best texture. Frozen tortellini works too but may require slight adjustments in cooking time.

6. Greens and Add-ins

• Fresh spinach or kale adds color, nutrition, and freshness.

• You can also add other vegetables like zucchini or mushrooms for extra heartiness.

Variations to Try

1. Meatball Variations

• Spicy Meatballs: Add red pepper flakes or chopped jalapeños to the meatball mixture.

• Herb-Heavy: Mix in fresh basil, oregano, and thyme for an aromatic twist.

• Cheesy Meatballs: Stuff small cubes of mozzarella inside each meatball for gooey centers.

2. Broth Variations

• Use a tomato-based broth for a heartier stew-like soup.

• For a creamier soup, add a splash of heavy cream or half-and-half at the end.

• For a lighter broth, use vegetable stock and reduce the cheese.

3. Pasta Substitutions

• Swap tortellini for other filled pastas like ravioli or for smaller shapes like orzo or ditalini.

• Gluten-free tortellini or pasta can be used to accommodate dietary restrictions.

4. Add More Vegetables

• Add diced zucchini, mushrooms, or bell peppers when sautéing the onions and carrots.

• Stir in frozen peas or green beans near the end of cooking.