Description
A comforting and hearty Cheesy Meatball Tortellini Soup featuring tender Italian mini meatballs, fresh cheese tortellini, and a rich tomato broth infused with Italian seasoning and garlic. This easy-to-make soup is perfect for a satisfying family meal and garnished with Parmesan cheese and fresh herbs for a burst of flavor.
Ingredients
Scale
Sauté Base
- 2 teaspoons olive oil
- 1 small onion, diced (about 1 cup)
- 1 tablespoon minced garlic
Soup Ingredients
- 1 (28 ounce) can petite diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 tablespoon Italian seasoning
- 4 cups beef broth
- 1 (20 ounce) package frozen Italian mini meatballs, thawed
- 20 ounces fresh refrigerated cheese tortellini pasta
Finishing Touches
- ½ cup shredded Parmesan cheese, plus additional for garnish
- Kosher salt, to taste
- Ground black pepper, to taste
- Chopped fresh basil or parsley, for garnish
Instructions
- Sauté aromatics: In a large pot, heat the olive oil over medium-high heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant but not browned.
- Add liquids and meatballs: Stir in the petite diced tomatoes with their juices, tomato sauce, Italian seasoning, and beef broth. Add the thawed mini meatballs to the pot. Bring the mixture to a boil over high heat, then reduce the heat to a low simmer. Allow the soup to simmer uncovered for 20 minutes to meld the flavors.
- Cook the tortellini: Add the fresh cheese tortellini to the soup pot and cook until tender, about 5 to 7 minutes. Then stir in the shredded Parmesan cheese until melted and blended into the soup.
- Season and serve: Taste the soup and adjust seasoning with kosher salt and ground black pepper as desired. Ladle the soup into bowls, garnish with additional Parmesan cheese and chopped fresh basil or parsley. Serve hot.
Notes
- Thawing the mini meatballs before adding them helps them heat evenly without toughening.
- Use fresh refrigerated tortellini for best texture; frozen tortellini may require longer cooking time.
- Italian seasoning can be substituted with a mix of dried basil, oregano, thyme, and rosemary if preferred.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- To make this soup vegetarian, replace beef broth with vegetable broth and use vegetarian meatballs or omit them.
