Meatball Soup with Cheese Tortellini

Ingredients

2 teaspoons olive oil

1 small onion, diced (about 1 cup)

1 tablespoon minced garlic

1 (28 oz) can petite diced tomatoes (not drained)

1 (15 oz) can tomato sauce

1 tablespoon Italian seasoning

4 cups beef broth (or more to thin the soup if desired)

1 (20 oz) package frozen Italian mini meatballs, thawed

20 ounces fresh refrigerated cheese tortellini pasta

½ cup shredded Parmesan cheese, plus additional for garnish

Kosher salt and ground black pepper, to taste

Chopped fresh basil or parsley, for garnish

Instructions

Step 1:

In a large pot or Dutch oven, heat olive oil over medium-high heat.

Add the onion and cook until starting to soften, about 2-3 minutes.

Add the garlic and cook, stirring constantly, for 1 more minute.

Step 2:

Stir in the diced tomatoes, tomato sauce, Italian seasoning, beef broth, and meatballs.

Bring to a boil; reduce heat to low and simmer (uncovered) for 20 minutes.

Step 3:

Process shot showing how to make Italian meatball soup

Step 4:

Add tortellini and cook just until tender, about 5-7 more minutes.

Step 5:

Overhead horizontal shot of a pot of mini meatball soup

Step 6:

Stir in Parmesan cheese.

Taste and season with salt and pepper, if necessary.

Step 7:

Serve soup immediately, and garnish with additional cheese and fresh herbs.

Notes

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.

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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.

Garnish each bowl of soup with chopped fresh parsley or other herbs, and an extra sprinkling of grated Parmesan cheese.

Nutrition Information:

Serving: 1cup

Frequently Asked Questions:

Can I use dry tortellini instead of fresh refrigerated tortellini?

Yes, you can substitute dry tortellini for fresh, but adjust the cooking time according to the package instructions as dry pasta usually takes longer to cook.

What type of meatballs should I use for this soup?

Frozen Italian mini meatballs are recommended for this recipe as they have the right size and flavor profile for the soup.

Can I make this soup ahead of time?

Yes, you can make the soup ahead of time and reheat it before serving.

Store it in an airtight container in the refrigerator for up to 3 days.

How can I thin the soup if it’s too thick for my liking?

You can stir in extra beef broth at the end to thin the soup to your desired consistency.

Can I freeze this soup?

While you can freeze the soup, the texture of the tortellini may change upon thawing and reheating.

It’s best enjoyed fresh, but you can freeze leftovers for up to 3 months.

What can I use as a garnish for this soup?

Fresh herbs like chopped parsley or basil are excellent garnishes.

You can also sprinkle extra shredded Parmesan cheese on top for added flavor.

How long should I cook the tortellini in the soup?

Cook the tortellini just until tender, which usually takes about 5-7 minutes.

Be careful not to overcook them as they can become mushy.

Can I add other vegetables to this soup?

Yes, you can add vegetables like diced carrots, celery, or spinach for extra flavor and nutrition.

Just adjust the cooking time accordingly.

What should I serve with this soup?

Crusty bread or garlic bread makes a delicious accompaniment to this hearty soup.

A simple green salad also pairs well.

Can I use vegetable broth instead of beef broth?

Yes, you can substitute vegetable broth for beef broth if you prefer a vegetarian version of this soup.

Adjust the seasoning to taste as vegetable broth may have a milder flavor than beef broth.