If you’re seeking a bowl of pure comfort that merges hearty, cheesy pasta with savory bites of meat and loads of fresh flavor, look no further than Meatball and Tortellini Soup. This one-pot wonder is perfect for those nights when you crave something soul-warming yet fuss-free—packed with tender cheese tortellini, juicy meatballs, vibrant spinach, and a tomato-rich broth that comes together in just 30 minutes. Whether you’re feeding a family or simply want leftovers that taste even better the next day, this cozy soup will become a staple on your table.
Ingredients You’ll Need
Every ingredient for this Meatball and Tortellini Soup has its own role in building layers of flavor, texture, and vibrant color. You’ll be amazed at how such a short, simple ingredient list transforms into a complete, satisfying meal with minimal effort.
- Olive oil: Provides a flavorful base for sautéing, bringing out the sweetness in onion and garlic.
- Onion, diced: Gives the soup subtle sweetness and depth—don’t skip those a few minutes of gentle cooking!
- Garlic, minced: Fresh garlic brings its signature aroma for that unbeatable homemade taste.
- Chicken broth: Creates a rich, savory base for the broth while letting other ingredients shine through.
- Diced tomatoes: Add a splash of acidity and a gorgeous color, balancing the richness of the cheese and meatballs.
- Italian seasoning: A dried herb blend that delivers all the classic Italian flavors without measuring out a dozen spices.
- Salt & black pepper: The essential, classic seasoning duo that enhances every element in the pot.
- Crushed red pepper flakes (optional): Pop in a pinch for a gentle hint of spice if you love a little heat.
- Refrigerated cheese tortellini: These plump, cheesy pasta pockets are the heart of the soup, getting perfectly tender in the hot broth.
- Frozen fully cooked meatballs: They bulk up the soup with protein and savory flavor—no need for extra prep or cooking in advance.
- Fresh spinach, chopped: Brings a pop of green, extra nutrition, and a touch of earthiness just at the end.
- Grated Parmesan cheese: Melts into the soup, adding richness and umami that ties everything together.
- Fresh basil for garnish: Just a sprinkle at the end brings brightness and lovely color to serve.
How to Make Meatball and Tortellini Soup
Step 1: Sauté the Aromatics
Set a large pot over medium heat and drizzle in the olive oil. Once the oil shimmers, add in the diced onion, letting it cook for about 3 to 4 minutes until it softens and becomes translucent. This quick sauté wakes up the flavors, and when you stir in the garlic, let the aroma fill your kitchen for half a minute—nothing says comfort like sizzling garlic and onion together!
Step 2: Build the Broth
Now, pour in the chicken broth and the entire can of diced tomatoes, juices included. Sprinkle in the Italian seasoning, salt, black pepper, and optional red pepper flakes. Stir well to make sure all those seasonings get evenly distributed. Bring this mixture to a boil before you lower the heat and let it gently simmer—this is where the rich, savory backbone of your Meatball and Tortellini Soup forms.
Step 3: Add the Meatballs
Pop the frozen fully cooked meatballs right into the simmering broth. Let them warm through, absorbing all those seasoned tomato flavors for about 10 minutes. You’ll notice the soup starting to feel heartier with each minute and yes, you can use mini meatballs for even simpler scooping!
Step 4: Cook the Tortellini
Stir in the cheese tortellini and let them cook according to package directions—usually between 4 and 6 minutes. The tortellini will plump up, transforming into irresistible cheesy bites floating in a flavorful broth. Stir gently so none stick to the bottom, and taste-test for perfect tenderness.
Step 5: Add the Greens
Almost done! Stir in the chopped fresh spinach and let it wilt for just a minute or two—just enough for the color to turn even brighter green. This step sneaks in a dose of veggies and gives the soup its gorgeous finishing touch.
Step 6: Finish with Cheese and Garnish
With the pot off the heat, sprinkle in the grated Parmesan cheese and stir to let it melt throughout. Ladle the soup into bowls, topping each with fresh basil for a zippy, fragrant finish. That’s it—your Meatball and Tortellini Soup is ready to enjoy, piping hot!
How to Serve Meatball and Tortellini Soup
Garnishes
A finishing handful of fresh basil wakes up every bowl, while extra grated Parmesan offers creamy richness on top. If you want to get creative, a drizzle of good olive oil or even a tiny sprinkle of red pepper flakes can add a surprising new layer to your Meatball and Tortellini Soup.
Side Dishes
This soup is fabulously hearty on its own, but it really sings next to crusty bread (for dunking, of course), a fresh green salad tossed with lemony vinaigrette, or a small plate of roasted veggies. For an extra Italian-inspired meal, serve with garlic bread for soaking up every last drop of broth.
Creative Ways to Present
Try ladling the Meatball and Tortellini Soup into individual oven-safe bowls, topping with extra Parmesan, and broiling for a golden finish. Or, serve in a rustic bread bowl for a fun spin—there’s nothing like soup you can eat with a spoon and a hunk of bread together.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Meatball and Tortellini Soup in an airtight container in the refrigerator. It tastes amazing the next day as the flavors meld even more, but aim to enjoy within 3 days for the best texture, especially since the pasta continues to absorb the broth.
Freezing
If you want to freeze the soup, it’s best to do so before you add the tortellini and spinach. The meatballs and broth freeze beautifully—simply cool completely, transfer to freezer-safe containers, and freeze for up to 2 months. When ready to serve, thaw and bring to a simmer before adding fresh tortellini and spinach to finish the soup.
Reheating
Warm the soup gently on the stovetop over medium heat, stirring occasionally to make sure the pasta doesn’t stick or become mushy. If the soup thickens too much as it sits, add a splash of broth to loosen it up and restore its original texture. Microwave reheating works too, just use lower power and stir often for even heating.
FAQs
Can I use homemade meatballs instead of frozen ones?
Absolutely! If you have the time, homemade meatballs bring an extra level of personal flavor to your Meatball and Tortellini Soup. Just make sure to cook them fully before adding to the pot, as the recipe timing is for already cooked meatballs.
What other types of tortellini work in this soup?
While cheese tortellini is the classic choice, you can experiment with spinach and cheese, mushroom, or even meat-filled tortellini for a fun twist. Just be sure they’re fresh or refrigerated for quick cooking.
Can I make this soup vegetarian?
Yes! Simply use vegetarian meatballs and swap the chicken broth for vegetable broth. You’ll still capture the soul-warming goodness and fantastic Italian flavors of the original Meatball and Tortellini Soup.
How can I prevent the tortellini from getting mushy?
For best results, add the tortellini just before serving if you’re making the soup ahead. If you’re reheating leftovers, you can even cook fresh tortellini separately and add to each bowl—this keeps the pasta perfectly tender every time.
What’s the best way to add more veggies?
This soup is wonderfully versatile for veggie lovers! Try stirring in sliced carrots, zucchini, or even kale in place of or alongside spinach to add extra color and nutrition to every spoonful.
Final Thoughts
I can’t recommend Meatball and Tortellini Soup enough as a dinner that feels like a loving hug in a bowl—wholesome, quick, and endlessly customizable. Whether it’s your first time trying it or your hundredth, every bite is pure comfort. Give it a whirl this week and see how quickly it disappears from your dinner table!
Print
Meatball and Tortellini Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and hearty soup that combines savory meatballs, cheesy tortellini, and fresh spinach in a flavorful broth, topped with Parmesan and basil.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 cups (1.9 L) chicken broth
- 1 can (14.5 oz / 410 g) diced tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 package (12 oz / 340 g) refrigerated cheese tortellini
- 1 pound (450 g) frozen fully cooked meatballs
- 3 cups (90 g) fresh spinach, chopped
- 1/2 cup (50 g) grated Parmesan cheese
- fresh basil for garnish
Instructions
- Saute Aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook until softened. Stir in garlic.
- Add Broth and Tomatoes: Pour in chicken broth and diced tomatoes. Season with Italian seasoning, salt, pepper, and red pepper flakes. Bring to a boil.
- Cook Meatballs: Add meatballs to the simmering broth and cook for 10 minutes.
- Cook Tortellini: Stir in tortellini and cook until tender, usually 4–6 minutes.
- Add Spinach and Cheese: Mix in chopped spinach until wilted. Remove from heat and stir in Parmesan cheese.
- Serve: Garnish with fresh basil and serve hot.
Notes
- For a richer flavor, brown the meatballs before adding to the soup.
- You can use mini meatballs for easier serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 5 g
- Sodium: 1320 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
