top of page
  • Writer's pictureJenn Clayton

Meatball Soup with Cheese Tortellini

The PERFECT busy weeknight meal! All in one pot in 30 minutes! YES PLEASE!

Packed with protein, plump tortellini and flavorful parmesan cheese in a zesty tomato broth!

Full recipe in video below


  • 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 or 1 pound 99% ground turkey

  • 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

  • In a large pot or Dutch oven 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.

  • 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.

  • Add 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, and garnish with additional cheese and fresh herbs.

10 Servings:

173 Calories

4g Fat

17g Carbs

18g Protein

Recipe inspiration from

180 views0 comments

Recent Posts

See All


bottom of page