This Meatball and Tortellini Soup is a hearty, comforting dish loaded with juicy meatballs, cheesy tortellini, and a rich tomato broth. It’s quick, easy, and perfect for chilly nights, making it an ideal one-pot meal for the whole family.
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 30 minutes!
- One-Pot Meal – Fewer dishes and less cleanup.
- Flavor-Packed – Savory meatballs, cheesy tortellini, and a rich broth.
- Family-Friendly – A kid-approved meal that everyone will love.
- Great for Meal Prep – Even better the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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)
- 1 package (9 oz) refrigerated cheese tortellini
- 20 small cooked meatballs (homemade or frozen)
- 2 cups fresh spinach, chopped
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Directions
1. Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté for 2–3 minutes until softened.
- Stir in minced garlic and cook for 30 seconds, until fragrant.
2. Build the Broth
- Pour in beef broth, water, diced tomatoes, and tomato sauce. Stir to combine.
- Add Italian seasoning, salt, black pepper, and red pepper flakes (if using).
- Bring to a boil, then reduce heat to low and simmer for 10 minutes.
3. Cook the Tortellini & Meatballs
- Add tortellini and meatballs to the soup.
- Cook for 7–9 minutes, or until the tortellini is tender.
4. Add the Spinach & Serve
- Stir in chopped spinach and let it wilt for 1–2 minutes.
- Taste and adjust seasoning, if needed.
- Ladle into bowls and top with Parmesan and fresh basil or parsley.
- Serve hot and enjoy!
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: Approximately 320 kcal per serving
Variations
- Spicy Version – Add extra red pepper flakes or a dash of hot sauce.
- Vegetarian Option – Use vegetable broth, meatless meatballs, and spinach or ricotta tortellini.
- Creamy Twist – Stir in ½ cup heavy cream for a rich, creamy broth.
- Herb Infusion – Add fresh rosemary, thyme, or oregano for extra depth.
- More Protein – Use turkey, chicken, or beef meatballs for variety.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months (without the tortellini for best texture).
- Reheating:
- Stovetop: Warm over medium heat until heated through.
- Microwave: Heat in 30-second intervals, stirring occasionally.
FAQs
Can I use frozen tortellini?
Yes! Just add a few extra minutes to the cooking time.
What type of meatballs should I use?
Any cooked meatballs work—homemade, frozen, beef, turkey, or chicken.
Can I use fresh tortellini?
Absolutely! Fresh tortellini cooks faster—about 5–7 minutes.
How do I make this soup creamier?
Stir in ½ cup heavy cream or half-and-half at the end.
Can I make this soup ahead of time?
Yes! The flavors develop even more overnight, making it great for meal prep.
What can I serve with this soup?
- Garlic bread
- Side salad
- Crusty Italian bread
Is this soup gluten-free?
Use gluten-free tortellini and meatballs for a GF-friendly version.
Can I add extra vegetables?
Yes! Try mushrooms, carrots, zucchini, or bell peppers for added nutrition.
How can I make this soup lower in sodium?
Use low-sodium broth and no-salt-added tomatoes.
Can I make this in a slow cooker?
Yes! Cook on LOW for 4–6 hours, then add tortellini in the last 30 minutes.
Conclusion
This Meatball and Tortellini Soup is a rich, comforting, and satisfying meal that’s quick to make and full of flavor. Perfect for cozy nights, meal prep, or family dinners, this one-pot soup is sure to be a new favorite. Try it today and warm up with every bite!
Print
Meatball and Tortellini Soup
- Total Time: 30 minutes
- Yield: 6 servings
Description
This Meatball and Tortellini Soup is a hearty and comforting one-pot meal packed with juicy meatballs, cheesy tortellini, and a rich tomato broth. Ready in just 30 minutes, it’s the perfect weeknight dinner for cozy nights!
Ingredients
- 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)
- 1 package (9 oz) refrigerated cheese tortellini
- 20 small cooked meatballs (homemade or frozen)
- 2 cups fresh spinach, chopped
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
1. Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté for 2-3 minutes, until softened.
- Stir in minced garlic and cook for 30 seconds, until fragrant.
2. Build the Broth:
- Pour in beef broth, water, diced tomatoes, and tomato sauce. Stir to combine.
- Add Italian seasoning, salt, black pepper, and red pepper flakes (if using).
- Bring the soup to a boil, then reduce heat to low and let it simmer for 10 minutes.
3. Add the Pasta & Meatballs:
- Stir in tortellini and meatballs.
- Cook for 7-9 minutes, or until the tortellini is tender.
4. Finish & Serve:
- Stir in chopped spinach and let it wilt for 1-2 minutes.
- Taste and adjust seasoning if needed.
- Ladle into bowls and top with grated Parmesan and fresh basil or parsley.
- Serve hot and enjoy!
Notes
- Make It Creamy: Stir in ½ cup heavy cream for a richer broth.
- Spice It Up: Add extra red pepper flakes or a pinch of cayenne.
- Vegetarian Option: Swap beef broth for vegetable broth and use plant-based meatballs.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Soup, One-Pot Meals
- Method: Stovetop
- Cuisine: Italian-Inspired
