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Cheesy Meatball Tortellini Soup

Close-up of a bowl of cheesy meatball tortellini soup, topped with melted cheese and herbs.
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Make this hearty, one-pot Cheesy Meatball Tortellini Soup for a satisfying weeknight dinner. This recipe combines savory meatballs and cheese tortellini in a rich, creamy tomato broth.

Ingredients

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  • 1 pound small frozen or fresh meatballs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 28 ounces crushed tomatoes
  • 32 ounces chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 16 ounces cheese tortellini (refrigerated or frozen)
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Brown the meatballs in a large pot or Dutch oven over medium heat. Remove the meatballs and set them aside.
  2. Add the olive oil to the pot. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the crushed tomatoes and chicken broth. Stir in the Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  5. Return the meatballs to the pot. Reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to combine.
  6. Add the tortellini to the soup. Cook according to package directions, usually about 5 to 7 minutes, until the pasta is tender.
  7. Reduce the heat to the lowest setting. Stir in the heavy cream, mozzarella cheese, and Parmesan cheese until the cheeses melt and the broth becomes creamy. Do not allow the soup to boil after adding the cream and cheese.
  8. Serve immediately. This is a great family friendly tortellini dinner.

Notes

  • For a richer flavor, use pre-cooked Italian sausage meatballs instead of plain beef meatballs.
  • If you prefer a less thick soup, reduce the heavy cream by half a cup and add extra chicken broth.
  • You can make this a slow cooker cheesy meatball soup by combining all ingredients except the cream and cheeses in the slow cooker on low for 4 hours, then stirring in the cream and cheeses during the last 30 minutes of cooking.

Nutrition

Find it online: https://cookingzenith.com/cheesy-meatball-tortellini-soup-recipe/