If you’re craving a comforting bowl of warmth that feels like a hug in a bowl, look no further than this incredible Meatball and Tortellini Soup Recipe. It’s a beautiful blend of tender meatballs, cheesy tortellini, vibrant spinach, and a rich tomato-based broth that comes together in under 30 minutes. Every spoonful delivers a satisfying balance of hearty protein and fresh greens, making it the perfect dish to share with family or cozy up with on a chilly evening.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to this soup’s delightful flavor and texture. Each component adds a layer of warmth, depth, or color, making every bite exciting and nourishing.
- 1 tablespoon olive oil: This brings a silky richness and helps perfectly soften the aromatics.
- 1 small onion, chopped: Adds sweetness and depth to the broth.
- 2 cloves garlic, minced: Provides a punch of fragrant, savory flavor.
- 4 cups beef broth: The soul of the soup, lending a robust richness.
- 2 cups water: Balances the broth’s intensity and helps cover all ingredients.
- 1 can (14.5 oz) diced tomatoes, undrained: Adds bright, juicy tomato chunks for texture.
- 1 can (8 oz) tomato sauce: Contributes a smooth, tangy tomato base.
- 1 teaspoon Italian seasoning: A fragrant blend bringing Mediterranean warmth.
- ½ teaspoon salt: Enhances every other flavor beautifully.
- ¼ teaspoon black pepper: Gives a gentle spiciness and complexity.
- ½ teaspoon red pepper flakes (optional): For those who like a little kick without overpowering the soup.
- 1 package (9 oz) refrigerated cheese tortellini: Soft, cheesy pockets add delightful heartiness.
- 20 small cooked meatballs: Homemade or frozen, they bring the protein and comfort factor.
- 2 cups fresh spinach, chopped: A fresh, vibrant green that wilts beautifully in the hot broth.
- ¼ cup grated Parmesan cheese: Adds salty richness and a lovely finishing touch.
- Fresh basil or parsley, for garnish: Brightens the final presentation and aroma.
How to Make Meatball and Tortellini Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in your chopped onion and cook until it becomes soft and fragrant, about 2 to 3 minutes. Then, stir in the minced garlic and cook just until you notice that amazing garlicky aroma, around 30 seconds. This step is essential because it builds a flavorful foundation every ingredient will shine over.
Step 2: Build the Broth
Next, pour in the beef broth, water, diced tomatoes with their juices, and tomato sauce. Stir everything well so the base flavors come together. Add the Italian seasoning, salt, black pepper, and red pepper flakes if you want a touch of heat. Bring the mixture up to a boil, then lower the heat and let it simmer gently for 10 minutes, allowing those flavors to mingle and develop.
Step 3: Add the Pasta & Meatballs
Now for the heart of the soup: stir in the cheese tortellini and the meatballs. Let them cook in the simmering broth for about 7 to 9 minutes or until the tortellini turns tender and pillowy. This step is key because the pasta not only fills the bowl but also soaks up all those delicious flavors from the broth.
Step 4: Finish & Serve
Just before serving, fold in the chopped fresh spinach and let it wilt for 1 to 2 minutes, adding a lovely pop of green and a fresh taste. Give the soup a final taste and adjust the seasoning if needed. Ladle the soup into bowls and sprinkle it generously with grated Parmesan and fresh basil or parsley leaves. Serve it piping hot and enjoy every cozy spoonful!
How to Serve Meatball and Tortellini Soup Recipe
Garnishes
A sprinkle of fresh herbs like basil or flat-leaf parsley transforms this soup from simple to stunning; their aromatic notes complement the tomato and meatball flavors perfectly. Don’t forget a good dusting of Parmesan cheese on top—it melts slightly on contact and adds a savory, salty finish you’ll crave.
Side Dishes
This soup is hearty on its own, but pairing it with crusty Italian bread or garlic knots makes it an even more satisfying meal. A simple side salad with a tangy vinaigrette can provide a refreshing contrast to the rich, cheesy soup.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls for a whimsical, edible container. Or try layering it in clear mugs at a casual gathering to show off the colorful tortellini, meatballs, and vibrant spinach—it’s as beautiful as it is delicious!
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate. The soup flavors actually deepen overnight, making for an even more delicious next-day meal. It will keep well for up to 3 days.
Freezing
This Meatball and Tortellini Soup Recipe freezes well if you want to save some for later. Store it in a freezer-safe container for up to 2 months. To avoid soggy tortellini, consider freezing the meatballs separately and tossing fresh tortellini in when reheating.
Reheating
Gently reheat the soup on the stove over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of water or broth to reach your preferred consistency. Add fresh tortellini at this stage if you froze it separately for the best texture.
FAQs
Can I use different types of meatballs?
Absolutely! Beef, turkey, chicken, or even vegetarian meatballs work great in this soup. Just make sure they’re cooked through before adding so the soup heats evenly.
Is it possible to make this recipe vegetarian?
Yes! Replace the beef broth with vegetable broth and use vegetarian meatballs or omit them altogether. The tomato base and spinach keep the soup hearty and flavorful.
Can I use dried tortellini instead of refrigerated?
You sure can. Just extend the cooking time to fit the instructions on the package and make sure the tortellini cooks fully in the broth.
How spicy is the soup with red pepper flakes?
The half teaspoon of red pepper flakes adds a gentle warmth without being overpowering. You can easily adjust the amount to suit your heat preference or leave it out completely.
What can I substitute for fresh spinach?
Kale, Swiss chard, or even frozen spinach can be used. Just add frozen spinach a bit earlier since it takes longer to thaw and incorporate into the soup.
Final Thoughts
I genuinely believe once you try this Meatball and Tortellini Soup Recipe, it will quickly become one of your go-to comfort meals. It’s simple enough for a weeknight but feels special enough to share when hosting friends or family. Cozy up with a steaming bowl and let all those wonderful flavors brighten your day!
Print
Meatball and Tortellini Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This hearty Meatball and Tortellini Soup combines tender cheese tortellini, flavorful meatballs, and a rich tomato-based broth enhanced with aromatic herbs and fresh spinach. Perfect for a cozy weeknight dinner, this soup is easy to prepare, packed with savory flavors, and creates a comforting meal that satisfies the whole family.
Ingredients
Soup Base
- 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)
Main Ingredients
- 1 package (9 oz) refrigerated cheese tortellini
- 20 small cooked meatballs (homemade or frozen)
- 2 cups fresh spinach, chopped
Garnish
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for about 30 seconds until it is fragrant but not browned.
- Build the Broth: Pour in the beef broth and water, then add the diced tomatoes with their juice and tomato sauce. Stir everything together to combine. Season the mixture with Italian seasoning, salt, black pepper, and red pepper flakes if using. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10 minutes to meld the flavors.
- Add the Pasta & Meatballs: Stir in the refrigerated cheese tortellini and the cooked meatballs. Let the soup cook for 7 to 9 minutes, or until the tortellini becomes tender and cooked through.
- Finish & Serve: Add the chopped fresh spinach to the pot and stir, allowing it to wilt for 1 to 2 minutes. Taste and adjust the seasoning with additional salt or pepper if needed. Ladle the soup into bowls and top each serving with grated Parmesan cheese and fresh basil or parsley. Serve hot and enjoy your comforting meal.
Notes
- You can use homemade or store-bought meatballs depending on your preference and time.
- If you prefer a spicier soup, increase the amount of red pepper flakes.
- For a vegetarian version, substitute the beef broth with vegetable broth and use vegetarian meatballs or omit the meatballs entirely.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Fresh basil or parsley adds a bright, fresh flavor, but you can substitute with dried herbs if fresh is unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
