Meatball Tortellini Soup
Meatball Tortellini Soup is a rich and delicious Italian soup loaded with meatballs, roasted tomatoes, and tortellini, nestled in a creamy broth.
Servings: 8 servings
Chef Alli
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Ingredients
- Olive oil for browning the meatballs
- 20 oz. package frozen Italian meatballs or mini meatballs thawed (these are fully cooked meatballs)
- 2 cloves garlic minced or crushed (may substitute 1/2 tsp. granulated garlic)
- 15 oz. can petite diced tomatoes undrained
- 8 oz. can tomato sauce
- 2 tsp. Italian seasoning
- 4 cups beef broth
- 20 oz. bag fresh refrigerated or frozen cheese tortellini pasta
- 1/2 cup heavy cream or whipping cream
- Grated Parmesan cheese for garnishing
Instructions
- In a large pot or Dutch oven, heat a swish of olive oil over medium-high heat. When the oil is nicely hot, add the meatballs, browning them on all sides; remove to a plate and reserve.
- To the drippings in the pot, add the garlic and cook, stirring constantly, for 30 seconds.
- Stir in the diced tomatoes, tomato sauce, Italian seasoning, tortellini and broth; bring to a boil, then reduce the heat to low and add the reserved meatballs.
- Simmer the soup, uncovered, for 20 minutes. Just before serving, stir in the cream.
- Serve the soup garnished with Parmesan, as desired.
Nutrition
Calories: 494kcalCarbohydrates: 38gProtein: 26gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 1003mgPotassium: 541mgFiber: 5gSugar: 6gVitamin A: 482IUVitamin C: 8mgCalcium: 170mgIron: 4mg
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