Dinner

Cheesy Meatball Tortellini Soup Recipe

Name: Cheesy Meatball Tortellini Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 teaspoons olive oil; 1 small onion, diced (about 1 cup); 1 tablespoon minced garlic; 1 (28 ounce) can petite diced tomatoes, undrained; 1 (15 ounce) can tomato sauce; 1 tablespoon Italian seasoning; 4 cups beef broth; 1 (20 ounce) package frozen Italian mini meatballs, thawed; 20 ounces fresh refrigerated cheese tortellini pasta; ½ cup shredded Parmesan cheese, plus additional for garnish; Kosher salt, to taste; Ground black pepper, to taste; Chopped fresh basil or parsley, for garnish

ByRafael Mansero April 26, 2026April 26, 2026

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Introduction

Cheesy Meatball Tortellini Soup is a hearty and comforting meal that’s perfect for chilly days. Combining savory Italian meatballs, tender cheese tortellini, and a flavorful tomato broth, this soup satisfies both pasta and soup cravings in one bowl.

A white bowl filled with a rich red tomato sauce base, layered with several lightly browned meatballs scattered throughout. There are tortellini pasta pieces submerged in the sauce, pale yellow in color and plump in shape. Fresh green basil leaves are spread on top, adding a vibrant contrast. A layer of melted white cheese is drizzled over the meatballs, slightly melted and blending with the sauce. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons olive oil
1 small onion, diced (about 1 cup)
1 tablespoon minced garlic
1 (28 ounce) can petite diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 tablespoon Italian seasoning
4 cups beef broth
1 (20 ounce) package frozen Italian mini meatballs, thawed
20 ounces fresh refrigerated cheese tortellini pasta
½ cup shredded Parmesan cheese, plus additional for garnish
Kosher salt, to taste
Ground black pepper, to taste
Chopped fresh basil or parsley, for garnish

Instructions

Step 1: In a large pot or Dutch oven, heat 2 teaspoons of olive oil over medium-high heat. Add the diced onion and cook until softened, about 2-3 minutes. Stir in 1 tablespoon of minced garlic and cook, stirring constantly, for 1 more minute.
Step 2: Add the undrained petite diced tomatoes, tomato sauce, Italian seasoning, beef broth, and thawed meatballs to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
Step 3: Stir in the fresh cheese tortellini. Cook until tender, approximately 5-7 minutes. Mix in ½ cup of shredded Parmesan cheese.
Step 4: Taste and season with kosher salt and ground black pepper as needed. Serve the soup hot, garnished with additional Parmesan and chopped fresh basil or parsley if desired.

Tips & Variations

For extra depth, add a splash of red wine to the soup base when simmering.
Use turkey or chicken meatballs for a lighter version of the soup.
Fresh spinach or kale can be added with the tortellini for added greens and nutrients.
Substitute vegetable broth for beef broth to make the soup vegetarian-friendly using vegetarian meatballs.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. Because pasta can absorb broth, you may want to add a bit of extra broth or water when reheating to maintain the soup’s consistency.

How to Serve

A close-up picture of a bowl filled with a rich red tomato sauce soup, featuring five browned meatballs sitting on top, with white melted cheese drizzled over and around them. There are also several pieces of pale yellow tortellini pasta floating in the soup, some partly covered by the sauce. Fresh green basil leaves are sprinkled across the dish, adding a burst of color. The bowl is white and placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tortellini instead of fresh?

Yes, dried tortellini can be used, but cook it separately according to package instructions before adding to the soup to avoid overcooking.

How do I keep the tortellini from getting mushy?

Add the tortellini toward the end of cooking and cook just until tender, about 5-7 minutes. Avoid letting the soup sit too long after adding pasta to maintain its texture.