Cozy, Hearty One-Pot Comfort
This meatball tortellini soup is the kind of cozy meal that feels like a warm hug in a bowl. Tender beef meatballs, cheesy tortellini, and a rich, savory broth come together for a dinner that’s both comforting and impressive—without being complicated. Perfect for busy weeknights or lazy weekends, this soup delivers big flavor with minimal effort. It’s a family-friendly recipe that works beautifully as a quick dinner or make-ahead lunch. If you’re searching for an easy meatball soup or a comforting tortellini recipe, this one checks all the boxes and keeps cleanup simple too.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
📝 Ingredients
- 1 tablespoon olive oil
- 1 pound beef meatballs (homemade or frozen, fully cooked)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 6 cups beef broth
- 1 (14.5 oz) can diced tomatoes
- 9 ounces cheese tortellini (fresh or refrigerated)
- 2 cups fresh spinach, roughly chopped
- ¼ cup grated Parmesan cheese (plus more for serving)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large soup pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Wooden spoon or spatula
- Ladle
👩🍳 Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat. Add beef meatballs and sear for 3–4 minutes until lightly browned. Remove and set aside.
- In the same pot, add diced onion. Cook for 3 minutes until soft and translucent. Stir in garlic and cook for 30 seconds until fragrant.
- Add Italian seasoning, salt, pepper, and tomato paste. Stir for 1 minute to deepen the flavor.
- Pour in beef broth and diced tomatoes. Bring to a gentle boil.
- Add tortellini and cook according to package directions, about 5–7 minutes ⏲️.
- Return meatballs to the pot and simmer for 5 minutes.
- Stir in spinach and cook 1–2 minutes until wilted. Soup should look rich and slightly glossy 😊.
- Remove from heat and stir in Parmesan cheese. Serve hot with extra cheese on top 🍲.
💡 Pro Tips
- Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
- Freezing: Freeze without tortellini; add fresh pasta when reheating.
- Substitutions: Swap spinach for kale or add carrots for extra veggies.
- Thicker soup: Add an extra tablespoon of tomato paste or reduce broth by ½ cup.