If you’re searching for comfort in a bowl, you’re going to fall head over heels for this Meatball and Tortellini Soup. It’s a one-pot wonder that brings together juicy meatballs, pillowy cheese tortellini, and tender spinach in a savory, tomato-kissed broth. Every spoonful is hearty, soul-warming, and just bursting with flavor. Whether you need a quick weeknight dinner or a cozy meal for a chilly weekend, this soup is as satisfying as it is simple to make. It’s a guaranteed crowd-pleaser you’ll want on repeat all season long!
Ingredients You’ll Need
Let’s talk about how a handful of everyday ingredients come together to create something truly special. Each one plays a part in building layers of taste, color, and texture, so don’t skip a thing!
- Olive oil: Adds a rich base and helps soften the onions for the perfect aromatic start.
- Yellow onion: Brings sweetness and depth, making the broth extra flavorful.
- Garlic cloves: Infuses the soup with irresistible garlicky goodness—don’t be shy!
- Low-sodium chicken broth: Forms the tasty foundation of the soup, letting you control the saltiness.
- Water: Lightens the broth just enough for all the flavors to shine through.
- Diced tomatoes (with juices): Offer a burst of acidity and color, making the soup vibrant and fresh.
- Dried Italian seasoning: A blend of herbs that brings all those classic Italian notes to the party.
- Salt and pepper: Essential for seasoning and balancing flavors to perfection.
- Cheese tortellini (frozen or fresh): The star pasta—tender, cheesy, and oh-so-satisfying in every bite.
- Fully cooked frozen mini meatballs: Make this soup hearty and protein-packed without extra prep.
- Fresh spinach leaves: Add a pop of green and a gentle earthiness that keeps things bright.
- Grated Parmesan cheese (optional): For that irresistible, melty finish—totally worth it!
How to Make Meatball and Tortellini Soup
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large pot over medium heat. Once it’s shimmering, toss in the diced onion and let it cook for 3 to 4 minutes, stirring occasionally. The onions should turn soft and translucent, filling your kitchen with that savory aroma we all love. Stir in the minced garlic and cook for another 30 seconds, just until fragrant—don’t let it burn!
Step 2: Build the Broth
Pour in the chicken broth, water, and the entire can of diced tomatoes (juices and all). Give everything a good stir, then sprinkle in the dried Italian seasoning. Season generously with salt and pepper to taste. This is where the flavors start to mingle and the broth becomes the backbone of the Meatball and Tortellini Soup.
Step 3: Add the Tortellini and Meatballs
Bring the soup to a gentle boil. Now it’s time for the main attractions: add the tortellini and fully cooked mini meatballs. Give the pot a quick stir, then let everything simmer according to the tortellini package instructions—usually about 6 to 8 minutes. You’ll know it’s done when the tortellini are plump and tender, and the meatballs are heated through.
Step 4: Wilt the Spinach
Right before serving, toss in the fresh spinach leaves. Stir gently and let them wilt for 1 to 2 minutes. The spinach adds a wonderful burst of color and freshness, balancing out all those rich flavors in the Meatball and Tortellini Soup.
Step 5: Serve and Enjoy
Ladle the hot soup into bowls and, if you’re feeling extra indulgent, shower each serving with a generous sprinkle of grated Parmesan cheese. This finishing touch melts into the broth, giving every bite a little extra magic.
How to Serve Meatball and Tortellini Soup
Garnishes
A sprinkle of freshly grated Parmesan is the classic choice, but you can also add a handful of chopped fresh basil or parsley for a herby pop. A light drizzle of good olive oil or even a few red pepper flakes can take your bowl of Meatball and Tortellini Soup from homey to restaurant-worthy in seconds.
Side Dishes
This soup is filling on its own, but it loves a good sidekick! Serve it with warm, crusty bread for dunking, a simple green salad for crunch, or even garlic breadsticks if you want to double down on comfort. Each side brings out something special in the soup, making every meal feel complete.
Creative Ways to Present
For a fun family-style dinner, set out a big pot of Meatball and Tortellini Soup and let everyone ladle their own bowl, topping it with their favorite garnishes. If you’re entertaining, serve the soup in small cups or mugs for a cozy starter. You can even try it in bread bowls for an extra touch of rustic charm!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Let the soup cool to room temperature, then transfer it to an airtight container and store it in the fridge for up to 3 days. The flavors get even deeper as they mingle, so your next bowl might be even better than the first.
Freezing
Want to freeze for later? Meatball and Tortellini Soup freezes well, but for best texture, freeze the soup without the tortellini and spinach. Just add fresh tortellini and spinach when reheating. Store in freezer-safe containers for up to 2 months.
Reheating
To reheat, simply pour the soup into a pot and warm it gently over medium heat until steaming hot. If the tortellini have absorbed some liquid, add a splash of broth or water to loosen things up. If you’re adding fresh spinach, stir it in at the end so it stays vibrant and tender.
FAQs
Can I use homemade meatballs instead of frozen?
Absolutely! Homemade meatballs bring an extra layer of love and flavor to the soup. Just make sure they’re fully cooked before adding them to the pot, and adjust simmering time as needed to heat them through.
Is there a vegetarian version of this soup?
You can easily make a vegetarian Meatball and Tortellini Soup by using vegetable broth and swapping in plant-based meatballs. The result is still hearty, flavorful, and totally satisfying!
What type Main Course
Both fresh and frozen cheese tortellini work beautifully. If you find fun flavors like spinach-ricotta or even meat-filled tortellini, feel free to experiment and make the soup your own.
Can I add more vegetables?
Definitely! Diced carrots, celery, or zucchini are all great additions. Sauté them with the onions at the beginning, or toss in some peas or corn for extra sweetness and color.
How can I make the soup creamier?
For a luscious, creamy twist, stir in half a cup of heavy cream at the very end of cooking. It transforms the broth into something rich and velvety—so good!
Final Thoughts
There’s just something magical about a pot of homemade Meatball and Tortellini Soup, bubbling away on the stove and filling the kitchen with mouthwatering aromas. Give this recipe a try and see why it’s a favorite in so many homes—you’ll love every cozy, flavor-packed spoonful!
Print
Meatball and Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This hearty Meatball and Tortellini Soup combines tender mini meatballs with cheesy tortellini in a flavorful broth packed with tomatoes, spinach, and Italian herbs. Perfect for an easy weeknight dinner, this comforting, one-pot soup is ready in just 30 minutes and can be customized with fresh or frozen ingredients to suit your preferences.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 teaspoon dried Italian seasoning
- Salt and pepper, to taste
Main Ingredients
- 12 ounces frozen or fresh cheese tortellini
- 1 pound fully cooked frozen mini meatballs, thawed if frozen
- 2 cups fresh spinach leaves
Optional Topping
- 1/4 cup grated Parmesan cheese
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened, then stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Liquids and Seasonings: Pour in the low-sodium chicken broth, water, and diced tomatoes with their juices. Stir in the dried Italian seasoning, then season with salt and pepper according to your taste preferences. Bring the soup to a gentle boil.
- Cook Tortellini and Meatballs: Add the cheese tortellini and fully cooked mini meatballs to the pot. Cook according to the tortellini package instructions, usually about 6–8 minutes, until the pasta is tender and the meatballs are heated through.
- Add Spinach: Stir in the fresh spinach leaves and cook for 1–2 minutes until the spinach wilts and is fully incorporated into the soup.
- Serve: Ladle the hot soup into bowls and, if desired, sprinkle with grated Parmesan cheese. Serve immediately for best flavor.
Notes
- You can substitute homemade meatballs if you prefer a fresher taste.
- If fresh spinach is unavailable, frozen spinach works well; add it during the last few minutes of cooking.
- For a creamier soup, stir in 1/2 cup of heavy cream at the end of cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
