If you are looking for a cozy, soul-satisfying bowl of comfort, this Meatball and Tortellini Soup Recipe will quickly become your new favorite. It’s a vibrant medley of tender meatballs, cheesy tortellini, and a rich, tomato-based broth that sings with Italian herbs and just the right hint of spice. Perfect for busy weeknights or when you want to impress family and friends with minimal fuss, this soup brings warmth and heartiness in every spoonful. The blend of textures and flavors makes each bite truly special, coaxing you to savor every drop.
Ingredients You’ll Need
This soup uses a handful of simple ingredients that each play a key role in building its inviting flavor and comforting texture. From the savory beef broth to the fresh spinach, every component is essential in creating a well-balanced and colorful dish.
- 1 tablespoon olive oil: The perfect base to gently soften onions and garlic, adding richness and depth.
- 1 small onion, chopped: Brings a natural sweetness and slight crunch to the broth.
- 2 cloves garlic, minced: Adds aromatic pungency and enhances the overall savory profile.
- 4 cups beef broth: The hearty liquid foundation packed with meaty flavor.
- 2 cups water: Balances the broth intensity for a lighter, drinkable soup.
- 1 can (14.5 oz) diced tomatoes, undrained: Introduces brightness and a fresh tomato texture.
- 1 can (8 oz) tomato sauce: Thickens the broth and deepens the tomato essence.
- 1 teaspoon Italian seasoning: A fragrant blend of herbs that ties all the ingredients together.
- ½ teaspoon salt: Enhances and balances the natural flavors.
- ¼ teaspoon black pepper: Provides gentle heat and complexity.
- ½ teaspoon red pepper flakes (optional): Perfect for a subtle spicy kick if you like some heat.
- 1 package (9 oz) refrigerated cheese tortellini: The soft, cheesy pasta that makes every spoonful indulgent.
- 20 small cooked meatballs (homemade or frozen): Tender protein morsels that add substance and savoriness.
- 2 cups fresh spinach, chopped: Fresh greens that offer color, nutrients, and a gentle earthiness.
- ¼ cup grated Parmesan cheese: The finishing touch with salty, nutty flavor to brighten the soup.
- Fresh basil or parsley, for garnish: Adds a burst of freshness and aroma at serving time.
How to Make Meatball and Tortellini Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the chopped onion, letting it soften and turn translucent, which takes just a few minutes. Then stir in minced garlic and cook until fragrant—this builds a flavorful foundation, giving your soup a beautiful aromatic lift that hints at what’s to come.
Step 2: Build the Broth
Next, pour in the beef broth, water, diced tomatoes with their juices, and tomato sauce. Give everything a good stir to marry the flavors. Season with Italian seasoning, salt, black pepper, and red pepper flakes if you want a touch of heat. Bring the soup to a boil before lowering the heat to keep it at a gentle simmer. This step allows the flavors to meld and deepen, setting the stage for your meatballs and pasta.
Step 3: Add the Pasta & Meatballs
Once the broth is simmering nicely, stir in the refrigerated cheese tortellini and the cooked meatballs of your choice. Cook everything together until the tortellini turns tender and the meatballs are warmed through—this usually takes about 7 to 9 minutes. This is where the dish really comes alive with comforting textures and satisfying heartiness.
Step 4: Finish & Serve
Finally, toss in the chopped spinach and let it wilt in the hot soup, just a minute or two. Taste your soup to adjust the seasoning if needed. When ready, ladle it into bowls and sprinkle with grated Parmesan and your choice of fresh basil or parsley. Serve piping hot to enjoy the ultimate cozy meal.
How to Serve Meatball and Tortellini Soup Recipe
Garnishes
Fresh garnishes make a world of difference. Sprinkling grated Parmesan cheese melts beautifully into the hot broth, enhancing its richness. A scatter of chopped fresh basil or parsley adds bursts of color and a herby brightness that awakens the palate and complements the soup’s warm flavors perfectly.
Side Dishes
This soup pairs wonderfully with a crusty baguette or garlic bread to soak up every bit of the luscious broth. A simple green salad dressed with vinaigrette balances the meal with crispness and freshness. For something heartier, roasted vegetables or a side of steamed green beans can round out the dinner box.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls to add edible containers bursting with flavor. You can also layer chopped fresh herbs and a drizzle of good olive oil right before serving for a restaurant-style touch. Personalize bowls with extra Parmesan or a swirl of crème fraîche for indulgence and flair.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Meatball and Tortellini Soup Recipe into an airtight container and store it in the refrigerator. It will keep well for up to 3 days, making it perfect for quick lunches or easy dinners later in the week. The flavors often deepen overnight, making the next-day meal even more delicious.
Freezing
If you want to save some for longer, be mindful that tortellini may become a little soft after freezing. To freeze, remove the spinach (it wilts easily) and add fresh when reheating. Store the soup without fresh herbs in a freezer-safe container for up to 2 months, then thaw overnight in the fridge before reheating.
Reheating
Reheat your soup gently on the stovetop over medium heat, stirring occasionally until warmed through. Add fresh spinach at this stage to maintain its vibrant color and texture, and sprinkle with fresh Parmesan or herbs if desired. Avoid microwaving for best texture.
FAQs
Can I make the meatballs from scratch for the Meatball and Tortellini Soup Recipe?
Absolutely! Homemade meatballs add a wonderful personal touch and flavor depth. You can season and bake or pan-fry them before adding to the soup, or even cook them directly in the broth if you prefer. Either way, fresh or frozen meatballs both work beautifully.
Is it possible to use a vegetarian broth instead of beef broth?
Yes, you can substitute vegetable broth to make this soup vegetarian-friendly, though it will change the flavor slightly, making it lighter. Consider adding extra herbs or umami-rich ingredients like soy sauce or mushrooms to keep the savory depth intact.
Can this Meatball and Tortellini Soup Recipe be made in an Instant Pot or slow cooker?
Definitely! For an Instant Pot, use the sauté function for the aromatics, then add all ingredients and cook under pressure for about 5 minutes before adding tortellini and meatballs in the last few minutes. For a slow cooker, you might want to brown the aromatics first and then cook on low for 4-6 hours, adding tortellini and spinach near the end.
What type of tortellini works best in this soup?
Refrigerated cheese tortellini is ideal because it cooks quickly and melts in your mouth. However, frozen tortellini or meat-filled varieties also work well. Just adjust cooking times accordingly so they don’t overcook and turn mushy.
Can I add other vegetables to this soup?
Feel free to customize! Diced carrots, zucchini, or bell peppers can add more texture and nutrition. Add them when building the broth to ensure they cook through. Just keep the balance so that the soup remains hearty without getting too crowded.
Final Thoughts
This Meatball and Tortellini Soup Recipe is truly a celebration of simple ingredients coming together to create something extraordinary. It’s cozy, quick, and endlessly satisfying—the kind of dish that feels like a warm hug in a bowl. I can’t wait for you to try it and make it your go-to comfort meal whenever you need a little culinary joy.
Print
Meatball and Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A hearty and comforting Meatball and Tortellini Soup featuring tender tortellini, savory meatballs, and fresh spinach simmered in a flavorful tomato and beef broth, perfect for a quick 30-minute meal.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups water
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
Main Ingredients
- 1 package (9 oz) refrigerated cheese tortellini
- 20 small cooked meatballs (homemade or frozen)
- 2 cups fresh spinach, chopped
Garnish
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until it softens and becomes translucent. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Build the Broth: Pour in the beef broth, water, diced tomatoes with their juice, and tomato sauce into the pot. Stir to combine all ingredients. Add Italian seasoning, salt, black pepper, and red pepper flakes if using. Bring the soup to a boil, then reduce the heat to low and let it simmer gently for 10 minutes to meld the flavors.
- Add the Pasta & Meatballs: Stir in the refrigerated cheese tortellini and cooked meatballs. Continue cooking for 7-9 minutes or until the tortellini are tender and cooked through.
- Finish & Serve: Stir in the chopped fresh spinach and allow it to wilt for 1-2 minutes in the hot soup. Taste the soup and adjust seasoning if necessary. Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil or parsley. Serve hot and enjoy this delicious, comforting meal.
Notes
- You can use homemade or store-bought meatballs; if using frozen, no need to thaw before adding.
- Adjust the amount of red pepper flakes according to your spice preference or omit for a milder soup.
- For a vegetarian version, substitute vegetable broth and use vegetarian meatballs or omit meatballs entirely.
- Fresh spinach can be substituted with kale or Swiss chard for variation.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
