Meatball Soup With Cheese Tortellini is a hearty and comforting bowl packed with tender meatballs, cheesy tortellini, and a flavorful broth that warms you up from the inside out. The soft pasta pairs perfectly with the juicy meatballs, making every spoonful satisfying and cozy. It’s a great mix of textures and flavors that feels like a hug in a bowl.
I love making this soup on chilly days when you want something filling but not too heavy. The cheese tortellini adds a nice touch of creaminess without needing extra cheese melted on top. It’s also a great way to sneak in a little pasta with your soup in a way that feels special yet easy to make. For me, it’s become a go-to family favorite that everyone asks for again and again.
Serving this Meatball Soup with some fresh crusty bread or garlic knots makes it a complete meal that’s perfect for lunch or dinner. I sometimes add a handful of fresh spinach or a sprinkle of Parmesan for a little extra color and flavor. The best part is how simple it is to bring all these ingredients together, creating a soup that’s comforting and packed with flavors everyone will enjoy.
Key Ingredients & Substitutions
Ground Meat: Using a mix of beef and pork gives juicy, flavorful meatballs. If you want a lighter option, ground turkey or chicken works well but may need extra seasoning.
Breadcrumbs: They help bind the meatballs. Use gluten-free breadcrumbs if needed or crushed crackers as a substitute.
Cheese Tortellini: Fresh tortellini cooks quickly and adds creamy texture. Frozen works fine too. You can switch to ravioli or small pasta shapes if you prefer.
Broth: Beef broth gives a rich base, but chicken broth or vegetable broth are good alternatives if you want a lighter or vegetarian-friendly soup (skip meatballs here).
Pineapple (optional): This adds a subtle sweetness and tang, balancing the savory flavors. You can leave it out or try adding diced carrots or bell peppers for extra veggies.
How Can I Get Tender, Flavorful Meatballs Without Them Falling Apart?
Making meatballs that stay intact and are juicy takes a few simple tricks:
- Don’t overmix: Combine ingredients gently just until blended to avoid tough meatballs.
- Use an egg and breadcrumbs: These keep meatballs moist and hold their shape during cooking.
- Brown first: Searing meatballs in oil gives them flavor and a firmer outer crust.
- Simmer gently: Adding browned meatballs to the simmering soup finishes cooking them through without breaking.
I like to make small, uniform meatballs about 1 inch in size. That way, they cook evenly and are easy to eat in the soup. Avoid stirring the soup too vigorously once meatballs are added—just a gentle simmer will do.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meatballs and simmering soup all in one pot.
- Mixing bowl – helps you combine meatball ingredients easily without making a mess.
- Spoon or small ice cream scoop – great for forming uniform meatballs quickly.
- Wooden spoon or spatula – lets you stir veggies and broth without scratching your pot.
- Measuring cups and spoons – for accurate ingredient amounts to keep flavors balanced.
Flavor Variations & Add-Ins
- Swap ground beef with turkey or chicken for a lighter meatball option.
- Add fresh spinach or kale near the end of cooking for an easy veggie boost.
- Use sun-dried tomatoes instead of canned diced tomatoes for a richer, sweeter flavor.
- Include red pepper flakes or Italian seasoning for a bit of extra spice when you want more kick.
How to Make Meatball Soup With Cheese Tortellini
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450 g) ground beef or a mix of beef and pork
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped (plus extra for garnish)
- 1 tsp dried Italian herbs (oregano, basil)
- Salt and black pepper to taste
For the Soup:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 (14 oz/400 g) can diced tomatoes
- 6 cups (1.5 liters) beef or chicken broth
- 1 cup pineapple chunks (optional)
- 1 (9-12 oz/250-350 g) package cheese tortellini (fresh or frozen)
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving
- Fresh parsley for garnish
Time Needed
This tasty soup takes about 15 minutes to prepare and 30-35 minutes to cook. You’ll spend time mixing and browning the meatballs, sautéing veggies, simmering the soup, then cooking the cheese tortellini right in the pot. Total time is about 45 minutes from start to finish—perfect for a weeknight meal!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, Italian herbs, salt, and pepper. Mix gently just until everything is combined. Roll the mixture into small, 1-inch meatballs and set them aside.
2. Brown the Meatballs:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in batches so they aren’t crowded. Cook them for about 5-7 minutes, turning so all sides get nicely browned. They don’t need to be fully cooked inside at this point. Once browned, remove them from the pot and set aside.
3. Cook the Vegetables:
In the same pot, add diced onion, carrots, and celery. Cook for about 5-6 minutes, stirring occasionally, until they’re softened. Add the minced garlic and cook for another minute until fragrant.
4. Add Broth and Tomatoes:
Pour in the broth and canned diced tomatoes with their juice. Stir everything together well.
5. Simmer the Soup:
Return the browned meatballs to the pot, and add the pineapple chunks if you’re using them. Bring the soup to a gentle boil, then lower the heat and let it simmer uncovered for 20-25 minutes. This lets the meatballs finish cooking and the flavors meld.
6. Cook the Tortellini:
Add the cheese tortellini directly into the simmering soup. Cook according to the package directions, usually about 3-5 minutes, until the pasta is tender but still slightly firm.
7. Season and Serve:
Taste the soup and add salt and pepper as needed. Ladle it into bowls and sprinkle with freshly grated Parmesan cheese and chopped parsley. Serve warm and enjoy!
Can I Use Frozen Meatballs Instead of Making My Own?
Yes, you can! Just add frozen meatballs directly to the simmering soup and allow extra cooking time until they are heated through, usually about 10-15 minutes.
Can I Substitute Another Type of Pasta for Tortellini?
Absolutely! Small pasta shapes like mini ravioli, gnocchi, or even small shells work well. Just adjust the cooking time based on the pasta’s package instructions.
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Is It Okay to Skip the Pineapple?
Yes, the pineapple is optional and adds a subtle sweetness, but the soup tastes great without it too. You can replace it with extra vegetables like bell peppers or zucchini if you like.
