Italian Meatball 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.

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.

ITALIAN MEATBALL TORTELLINI SOUP

Steps:

• 1. Put the thawed meatballs in a 6 quart crockpot.
• 2. In a large bowl, mix the other ingredients except the tortellini, baby spinach and parmesan cheese. Don't forget the salt and pepper. Pour the soup mixture over the meatballs. Cover and cook on high for one hour.
• 3. Then add the tortellini, stir well and cook one more hour.
• 4. Add the baby spinach, stir and cook another 15 mins or until wilted. ( do not cook this too long or your tortellini will be mushy)
• 5. To serve: Add a little shaved parmesan in the bottom of your serving bowls. ladle the soup in the bowls and add a little more shaved parmesan cheese on top. Serve and enjoy

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.

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.

MEATBALL TORTELLINI

Steps:

• In a 3-qt. slow cooker, combine meatballs and tortellini. In a large bowl, whisk soup, water and Creole seasoning. Pour over meatball mixture; stir well., Cook, covered, on low until tortellini are tender, 3-4 hours. Add vegetables during last half-hour of cooking.