Meatball Tortellini Soup

5 from 30 votes

This 30-minute meatball soup with cheese tortellini is the perfect weeknight dinner!

Course Dinner, Main Course

Cuisine Italian

Keyword italian meatball soup, Meatball Soup, meatball tortellini soup, Tortellini Soup

Prep Time 5

Cook Time 30

Total Time 35

Servings cups

Calories 448kcal

Author Blair Lonergan

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the onion and cook until it's starting to soften, about 2-3 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Stir in the diced tomatoes, tomato sauce, Italian seasoning, beef broth, and meatballs. Bring to a boil; reduce the heat to low and simmer (uncovered) for 20 minutes.
Add the tortellini and cook just until tender, about 5-7 more minutes. Stir in Parmesan cheese. Taste and season with salt and pepper, if necessary.
Serve soup immediately. Ladle into bowls and garnish with additional Parmesan cheese and fresh herbs, if desired.

- This soup has a very thick consistency -- almost like a stew. Feel free to stir in extra broth at the end to thin the soup, if desired.

- Frozen Italian mini meatballs work best in this soup, since the smaller meatballs are a nice size for scooping up with a spoon.

- I prefer the quick-cooking, fresh taste of refrigerated cheese tortellini. If you would like to substitute with dry tortellini or frozen tortellini, just adjust the cooking time according to the package instructions on your specific product. You may also need to add more broth to the pot, since dry pasta tends to absorb more liquid than fresh pasta while it cooks.