Description
A comforting and hearty Cheesy Meatball Tortellini Soup that combines savory Italian mini meatballs, tender cheese tortellini, and a flavorful tomato-based broth, enhanced with garlic, onions, and Italian seasoning. Perfect for a cozy meal, this soup is easy to prepare and sure to satisfy.
Ingredients
Scale
Sauté Base
- 2 teaspoons olive oil
- 1 small onion, diced (about 1 cup)
- 1 tablespoon minced garlic
Soup Base
- 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
Pasta and Cheese
- 20 ounces fresh refrigerated cheese tortellini pasta
- ½ cup shredded Parmesan cheese, plus additional for garnish
Seasoning & Garnish
- Kosher salt, to taste
- Ground black pepper, to taste
- Chopped fresh basil or parsley, for garnish
Instructions
- Sauté Aromatics: 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, approximately 2-3 minutes. Incorporate 1 tablespoon of minced garlic and continue cooking, stirring constantly, for 1 additional minute.
- Simmer Soup Base: Stir in the 28-ounce can of undrained petite diced tomatoes, 15-ounce can of tomato sauce, 1 tablespoon of Italian seasoning, 4 cups of beef broth, and the thawed 20-ounce package of frozen Italian mini meatballs. Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 20 minutes to develop flavors.
- Cook Tortellini and Finish: Add the 20 ounces of fresh refrigerated cheese tortellini pasta to the simmering soup. Cook just until the tortellini are tender, about 5-7 minutes. Stir in ½ cup of shredded Parmesan cheese to add creaminess and depth to the soup.
- Season and Serve: Taste the soup and season with kosher salt and freshly ground black pepper as needed. Ladle the hot soup into individual bowls. Garnish with additional shredded Parmesan cheese and chopped fresh basil or parsley, if desired, before serving immediately.
Notes
- Make sure to thaw the frozen mini meatballs prior to adding them to the soup for even cooking.
- If fresh refrigerated tortellini is unavailable, frozen tortellini can be used, but cooking time may vary.
- Adjust seasoning towards the end to control saltiness, especially since broth and cheese add salt.
- For a vegetarian version, substitute meatballs with plant-based meatballs and use vegetable broth instead of beef broth.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking the tortellini.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian soup, meatball soup, cheesy tortellini soup, easy dinner, comfort food, tomato soup, Italian meatballs, homemade soup
