This delicious and hearty Tortellini Meatball Soup is filled with plump tortellini and meatballs with mushrooms in a spaghetti sauce based soup.
There’s nothing like a warm and hearty Italian soup recipe on a cool evening. We love to pair this yummy soup with Garlic Breadsticks and a Caesar Salad.
Meatball tortellini soup with mushrooms is a very filling dinner, best enjoyed with crusty garlic bread. The mushrooms really make this soup, along with the spaghetti sauce! It simplifies the recipe while adding a TON of flavor.
Tortellini Meatball Soup Recipe
It’s easy to make this soup with my Baked Meatballs or Air Fryer Meatballs and some Easy Homemade Marinara Sauce, but you can always use frozen meatballs and jarred sauce as well if you’re in a hurry. I tend to have frozen meatballs and spaghetti sauce on hand so we love to use it this way!
Ingredients Needed
Here’s the basic list of ingredients you’ll need in order to whip up Tortellini Meatball Soup. As always, you can find the full list of ingredients located in the printable recipe card below.
- Mushrooms – white or bella, sliced up thinly
- Meatballs – cooked, freshly made or frozen
- Chicken Broth – regular or low sodium
- Spaghetti Sauce – your favorite flavor, store bought or homemade
- Tortellini – refrigerated and cheese filled, not the dried kind!
- Onion – yellow or white is best
- Italian Seasoning – my homemade blend is a must!
How To Make Tortellini Meatball Soup
I love this tortellini soup recipe because it takes under 30 minutes to make, with time during cooking to set the table. It’s so simple, I’ll walk you through the steps!
Cook Mushrooms and Onion
In a large soup pot over high heat, add the olive oil. Once hot, add the onion and sauté until tender, about 3 minutes while stirring. Add in the sliced mushrooms and cook for another 3 minutes, stirring occasionally. Stir in the garlic, Italian seasoning, salt and pepper and cook for about 30 seconds until fragrant.
Add Meatballs
To the large pot, add in the meatballs, chicken broth, water, and spaghetti sauce. Bring to a boil. Keep in mind, if you are using frozen meatballs it will take a little longer to boil.
Add Tortellini
Once the soup is boiling, add in the tortellini and cook until al dente, about 7 minutes. Serve the soup garnished with freshly chopped parsley or basil and grated parmesan cheese.
How easy was that?!
Recipe Tips and Substitutions
- Use frozen meatballs and store bought sauce for this soup to be even easier to make.
- Try my homemade Italian Seasoning Recipe for the best flavor!
- Swap out the cheese filled tortellini for a small pasta shape of your choice, just make sure to cook long enough till the pasta is tender.
- Add a pinch of red pepper flakes to add a little kick to the sauce. It won’t make the flavor change too much, just adds a little spice!
- Not a fan of mushrooms? Swap them for chopped zucchini or red bell peppers.
Make Ahead and Storage
This soup can easily be made ahead, with just a few tips to keep in mind.
Refrigerate: Once cooked and cooled, store in an airtight container for up to 4 days.
The tortellini will continue to absorb the sauce once it’s cooked in the soup, making the soup thicker and thicker as it stands. If you desire to make this soup ahead of time, you can leave out the tortellini and cook it separately, then add it to the soup when reheating.
Freeze: Once cooled, store in a freezer safe container and freeze for up to 3 months.
Commonly Asked Questions
There are SO many variations, but common versions include a broth base, tortellini, vegetables, and simple seasonings like garlic, salt, and pepper.
You can, but it is delicious tossed in butter in parmesan, your favorite sauce, or in this amazing soup!
Since this soup is not dairy heavy, it can be refrigerated for up to 4 days or frozen for 3 months.
Yes, it can be frozen before cooking it, or frozen in the soup. It may change in texture if it has been cooked, frozen, and thawed but will still taste delicious.
More Hearty Soup Recipes
There are quite a few soup recipes with tortellini or meatballs. Here are a few of our favorites to try!
- Quick Italian Wedding Soup Recipe
- Creamy Tuscan Tortellini Soup
- Slow Cooker Chicken Tortellini Soup
- Instant Pot Spaghetti and Meatballs
I hope you enjoy this amazing tortellini soup with meatballs as much as we do! Let me know how you like it in the comments below.
Tortellini Meatball Soup
Ingredients
- 1 tbsp olive oil
- ½ large onion, diced
- 2 tsp garlic, minced
- 2 tsp Italian Seasoning
- 1 tsp salt
- ½ tsp black pepper
- 8 oz mushrooms, sliced
- 30 meatballs, cooked (fresh or frozen)
- 4 cups chicken broth
- 2 cups water
- 32 oz spaghetti sauce, your favorite flavor
- 24 oz tortellini, refrigerated, cheese-filled
- parmesan cheese, for garnish
Instructions
- In a large pot over medium-high heat, add in the olive oil. Once hot, sauté the onion until tender, about 3 minutes. Add in the sliced mushrooms and cook, stirring frequently, for an additional 3 minutes. Stir in the garlic, Italian seasoning, salt and pepper and cook until fragrant, about 30 seconds.
- To the large pot, add in the meatballs, chicken broth, water and spaghetti sauce. Bring the mixture to a boil. If using frozen meatballs, bringing it to a boil will take a little bit extra time.
- Once the soup is boiling, add in the tortellini, and cook until al dente, about 7 minutes. Serve the soup garnished with freshly chopped parsley or basil and grated parmesan cheese. Enjoy!
Olive Garden Zuppa Toscana Soup
Marilyn Maxwell
Although I made some changes (made beef vegetable broth, added some celery and green pepper) I think it only slightly changed it overall. Was delicious!!
Janine
This was great to make while away on a ski trip. Not too many ingredients and a great flavor! My family loved it between runs!