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15-Minute Meatball & Tortellini Soup ( My Go-To Freezer-Staple Dinner)

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Donna Urso

 15-Minute Meatball & Tortellini Soup (The Ultimate Freezer-Staple Dinner)

When I need dinner on the table fast (and I mean really fast), this meatball and tortellini soup is what I make. If you keep frozen meatballs and refrigerated tortellini on hand, you’re about 15 minutes away from a hot, satisfying meal that feels homemade without a lot of effort.

A bowl of meatball and tortellini soup with a slice of crusty bread.

This is one of those dependable recipes I come back to again and again. It’s flexible, forgiving, and perfect for the days when cooking needs to be simple, but substantial.

Why This Is a True Freezer-Staple Dinner

I call this a freezer-staple dinner because almost everything in this soup is something I already keep on hand. Frozen meatballs, chicken broth, carrots, and spinach make it easy to pull together without a grocery run. Add a package of fresh tortellini, and dinner is handled.

If you’ve ever made Italian wedding soup, think of this as the weeknight-friendly version. You still get comforting flavors, but with far less prep and no tiny meatballs to roll. (I'm including the steps for mini meatballs if you must.)

Jump to Recipe

Ingredients You’ll Need

A close up picture of spinach, meatballs and tortellini.
• 24 frozen Italian-style meatballs (homemade or store-bought)
• 1 pound fresh cheese tortellini
• 1 medium onion, chopped
• 1 pound carrots, diced (fresh or frozen)
• 2 tablespoons olive oil
• 8 cups low-sodium chicken broth
• 1 cup water
• 6 cups fresh baby spinach
• ½ cup fresh parsley, chopped
• 1 tablespoon dried basil or Italian seasoning
• Salt and black pepper, to taste
• Grated Parmesan cheese, for serving

How to Make Meatball & Tortellini Soup in 15 Minutes

Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook until softened and fragrant.

Pour in the chicken broth, water, and carrots. Bring the soup to a gentle boil, then reduce the heat and simmer for about five minutes so the carrots begin to soften.

Add the frozen meatballs directly to the pot and simmer for about 15–18 minutes, until heated through.

Stir in the tortellini, parsley, and dried basil. Cook until the tortellini are tender, usually about 5–8 minutes, depending on the brand.

Add the fresh spinach and remove the pot from the heat. Cover and let it sit just until the spinach wilts. Season with salt and pepper to taste.

Serve hot with grated Parmesan and crusty bread for dipping. These Parmesan Garlic Rolls would be perfect!

Smart Substitutions & Easy Variations

This soup is meant to work with what you have.

If you don’t have tortellini, small pasta like orzo or ditalini works well. Just keep an eye on the cooking time. Escarole is a classic alternative to spinach and adds a slightly heartier texture.

If you prefer homemade meatballs, baked chicken, or turkey meatballs are excellent here. Just add them fully cooked.

For extra richness, finish each bowl with a drizzle of olive oil or a squeeze of fresh lemon.

To Make Your Own Chicken Meatballs

To make your own chicken meatballs:
Early in the day, combine: 1 pound of ground chicken breast with a generous handful of fresh parsley, chopped, 1/2 cup grated Parmesan cheese, 1/2 cup grated Romano cheese, 1 cup Panko bread crumbs, 3 cloves garlic, minced, and 3 egg whites. Season with 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Preheat oven to 350 degrees F.
Combine all of the ingredients in a bowl. Combine gently with a fork. Form into small balls about 1/2 inch in size. Use a small scoop to help form the balls, targeting a total of 40 meatballs.
Place the meatballs on a parchment-lined baking sheet. Bake for 30 minutes.

Make-Ahead, Storage, and Freezer Tips

This soup keeps well in the refrigerator for up to three days. If you plan to freeze it, I recommend freezing the soup without the tortellini and adding fresh pasta when reheating. That way, the pasta stays tender instead of soaking up all the broth. If you’re curious about why pasta changes texture when frozen, this guide on freezing soups with pasta explains what happens and how to work around it.

I like to keep these storage containers on hand for my homemade soups.

This is also a great “reset” meal after a busy week — light, comforting, and easy to digest.

Final Thoughts

This meatball and tortellini soup isn’t fancy, and that’s exactly the point. It’s the kind of recipe that earns a permanent place in your rotation because it makes life easier — and dinner reliable.

If you’re building a freezer-friendly kitchen, this is one recipe you’ll be glad to have.  You might also enjoy this Italian Sausage Soup and this Classic Minestrone Soup.

quick soup, winter soup, tortellini soup, meatball soup, Italian Wedding Soup
dinner
Italian
Yield: 8 servings
Author: Donna Urso
Tortellini and Meatball Soup

Tortellini and Meatball Soup

A quick, easy soup, inspired by Italian wedding soup, ready in 40 minutes.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

For the Soup
For the Chicken Meatballs

Instructions

To Make the Soup
  1. Heat the olive oil in a large soup pot over medium heat. Add the onions and cook until soft and tender.
  2. Add the broth, water, and carrots to the pot. Bring to a boil and reduce to a simmer. Cook for five minutes. Taste the broth and add salt and pepper to taste. One tablespoon of salt and 1 teaspoon of pepper usually work for me.
  3. Add the meatballs (no need to thaw) to the pot and cook for 10 minutes.
  4. Add the tortellini, parsley, and basil. Cook gently for 8 minutes, until the tortellini is tender.
  5. Stir in the spinach and remove the pot from the heat. Cover the pot and let it stand until the spinach is wilted, about 2 minutes.
  6. Sprinkle with some grated Parmesan cheese and serve immediately. Add some crusty bread for dunking.
To Make the Chicken Meatballs
  1. Preheat oven to 350 degrees F.
  2. Combine all of the ingredients in a bowl. Combine gently with a fork.
  3. Form into small balls about 1/2 inch in size. Use a small scoop to help form the balls, targeting a total of 40 meatballs.
  4. Place the meatballs on a parchment-lined baking sheet. Bake for 30 minutes.

Notes

The tortellini will absorb the broth as it sits in the soup. You may want to cook the tortellini separately and add it to your bowl, and then top it with the soup.

Another option is to add additional chicken broth to the pot when you reheat the soup.

Recommended Products

Lodge 6 Quart Pot

Staub Dutch Oven

Quart Storage Containers

Nutrition Facts

Calories

408.55

Fat (grams)

25.52 g

Sat. Fat (grams)

8.07 g

Carbs (grams)

26.09 g

Fiber (grams)

7.58 g

Net carbs

18.51 g

Sugar (grams)

6.55 g

Protein (grams)

23.65 g

Sodium (milligrams)

870.61 mg

Cholesterol (grams)

62.06 mg

Please use this nutritional information as a guide only.

Similar Recipes

Red Lentil Sausage Soup

Spicy Italian Sausage Soup

Classic Minestrone Soup

https://www.justonedonna.com/2016/10/my-italian-wedding-soup.html
©Just One Donna


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