Italian Meatball And Cheese Tortellini Soup Recipes

MEATBALL TORTELLINI SOUP

Steps:

• In a large saucepan, bring broth to a boil. Add meatballs. Reduce heat; cover and simmer for 5 minutes. , Add the spinach, tomatoes and corn; cover and simmer for 5 minutes. Add the tortellini, salt and pepper; cover and simmer for 3 minutes or until tortellini is tender.

ONE POT CHEESY TORTELLINI AND MEATBALLS

Steps:

• Melt butter with olive oil in a large saucepan or skillet.
• Add onions and garlic and sautee for about 3 minutes, stirring often.
• Add meatballs and brown on all sides.
• Add tortellini, crushed tomatoes, water, oregano and Italian seasoning. Bring to a boil, reduce heat to medium low and simmer for about 12 to 15 minutes OR until tortellini is cooked.
• Stir in 1/2 cup of mozzarella cheese.
• Sprinkle remaining cheese on top. Cover skillet and let simmer for 2 to 3 minutes or until the cheese is melted.
• Remove from heat and let stand for 10 minutes before serving.

ITALIAN MEATBALL AND CHEESE TORTELLINI SOUP

Steps:

• Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot; add the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and tortellini; return to a boil and cook another 5 minutes. Ladle into bowls and top each with about 1 teaspoon Parmesan cheese to serve.

MEATBALL AND TORTELLINI SOUP

Steps:

• Mix beef, pork, onion, and parsley together in a bowl. Season liberally with salt and some black pepper. Roll into small meatballs.
• Bring beef broth to a boil in a large pot. Pour in tomato sauce. Add meatballs to the boiling soup. Reduce heat to medium and simmer, skimming off oily residue occasionally, about 1 hour. Add potatoes, onion, kale, green beans, carrots, garlic, basil, and Italian seasoning; simmer until vegetables are tender, 30 minutes to 1 hour.
• Stir in frozen tortellini and continue to cook until heated through, about 10 minutes more.

MEATBALL SOUP WITH CHEESE TORTELLINI

Steps:

• In a large pot, heat olive oil over medium-high heat. Add the onion and cook until starting to soften, about 2-3 minutes. Add the garlic and cook, stirring constantly, for 1 more minute.
• Stir in the diced tomatoes, tomato sauce, Italian seasoning, beef broth, and meatballs. Bring to a boil; reduce heat to low and simmer (uncovered) for 20 minutes.
• Add tortellini and cook just until tender, about 5-7 more minutes.
• Stir in Parmesan cheese. Taste and season with salt and pepper, if necessary.
• Serve soup immediately, and garnish with additional cheese and fresh herbs.

ITALIAN MEATBALL AND CHEESE TORTELLINI SOUP

Steps:

• Melt butter in a large pot over medium-high heat.
• Sauté diced onion and garlic until tender, about 5 minutes.
• Pour the beef stock into the pot.
• Add tomatoes, green beans, carrot, kale, Italian seasoning and bay leaf. Bring the mixture to a boil.
• Reduce heat and stir in Cooked Perfect meatballs and tortellini.
• Simmer on medium for 5 minutes.
• Serve in bowls with Parmesan cheese.

MEATBALL-TORTELLINI SOUP

Steps:

• Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside.
• Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes.
• Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan.

ITALIAN MEATBALL & TORTELLINI SOUP

Steps:

• 1. Thoroughly mix ground beef and italian sausage together and shape into bite-sized meatballs. Fry meatballs in large skillet, turning frequently, until browned. Drain fat from meatballs.
• 2. You may cook this soup in a large crockpot, or in a large kettle on top of the stove.
• 3. Place the meatballs, beans, tomatoes, diced onion, minced garlic, beef base, italian seasoning, parsley, and water into crockpot, on high heat. (If using a kettle on the stove, cook on medium heat)
• 4. When soup is simmering in the crockpot (about 2-3 hours), add in the tortellini and the italian vegetables. Soup will need to be brought back up to a good simmer before serving. (If using a kettle, add tortellini and italian vegetables after soup has boiled for about 15 minutes. Return soup to a boil, reduce heat, and let simmer for about another 30 minutes before serving.)
• 5. I serve this hearty soup with a nice heated loaf of Italian or French bread, warmed hard rolls, or sometimes garlic toast.