Meatball Tortellini Recipes

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EASY BAKED TORTELLINI AND MEATBALLS



Easy Baked Tortellini and Meatballs image

Easy Baked Tortellini and Meatballs is a wonderfully delicious dinner option any night of the week! Everyone in the family will love this cheesy, delicious pasta!

Provided by Erin Indahl-Fink @ Delightful E Made

Categories     Main Dish

Time 40m

Number Of Ingredients 9

18 - 20 frozen Italian meatballs (defrosted)
20 ounce pkg., refrigerated cheese tortellini
24 ounce jar, marinara sauce
14.5 ounce can, diced tomatoes
1 c. ricotta cheese
1 1/2 tsp. Italian herbs
1 tsp. garlic salt
1 1/2 c. shredded mozzarella cheese
Shredded Parmesan cheese for topping

Steps:

  • Preheat oven to 350 degrees.
  • In an oval or 9 x 13" baking dish, defrost the meatballs in the microwave according to package instructions.
  • To the defrosted meatballs add the tortellini, marinara sauce, and diced tomatoes. Toss together well to coat the pasta and meatballs completely.
  • In a small bowl, stir together the ricotta cheese, Italian herbs, and garlic salt. Drop small dollops of the ricotta cheese mixture evenly over the top of the pasta. Top the pasta evenly with the shredded mozzarella cheese.
  • Bake at 350 for 30-35 minutes or until the cheese is completely melted. Cool for 5-10 minutes before serving. Top each serving with shredded Parmesan cheese, if desired.

Nutrition Facts : Calories 704 kcal, Carbohydrate 53 g, Protein 41 g, Fat 36 g, SaturatedFat 17 g, Cholesterol 136 mg, Sodium 1851 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

MEATBALL TORTELLINI SOUP



Meatball Tortellini Soup image

"After our son left home, I had to learn to pare down recipes for just my husband and me," notes Sherry Little of Sherwood, Arkansas. "So I created this hearty soup with fast-cooking frozen meatballs."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 can (14-1/2 ounces) reduced-sodium beef broth
12 frozen fully cooked Italian meatballs (1/2 ounce each)
3/4 cup fresh baby spinach
3/4 cup stewed tomatoes
1 can (11 ounces) Mexicorn, drained
3/4 cup frozen cheese tortellini (about 20)
Dash salt and pepper

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.

Nutrition Facts : Calories 278 calories, Fat 13g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 1138mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges

SLOW-COOKER MEATBALLS AND TORTELLINI



Slow-Cooker Meatballs and Tortellini image

This slow-cooker meatball and tortellini dish is just the thing for busy weeknights. Prep it earlier in the day.

Provided by By Annalise Sandberg

Categories     Entree

Time 3h45m

Yield 4

Number Of Ingredients 14

1 lb lean (at least 80%) ground beef
1 egg
3/4 cup Progresso™ Italian Bread Crumbs 15oz (89102)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 can (16 oz) Muir Glen™ organic diced tomatoes, undrained
2 tablespoons canned Muir Glen™ organic tomato paste
1 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon Italian seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
1 package (10 oz) refrigerated cheese tortellini
1/2 cup grated Parmesan cheese
Chopped fresh basil leaves, if desired

Steps:

  • In large bowl, mix Meatball ingredients. Shape mixture into 12 round meatballs.
  • In 6-quart slow cooker, mix diced tomatoes, tomato paste, broth, Italian seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add meatballs to slow cooker.
  • Cover and cook on High heat setting 3 hours or on Low heat setting 6 hours or until meatballs are completely cooked through.
  • Add tortellini; cover and cook 10 to 15 minutes or until soft.
  • Serve meatballs and tortellini with Parmesan cheese and basil.

Nutrition Facts : ServingSize 1 Serving

MEATBALL TORTELLINI



Meatball Tortellini image

I combined some favorite staples from our freezer and pantry to come up with this easy dish. It has few ingredients and little preparation. -Tracie Bergeron, Chauvin, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 6 servings.

Number Of Ingredients 6

1 package frozen fully cooked Italian meatballs (12 ounces), thawed
2 cups uncooked dried cheese tortellini
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/4 cups water
1 teaspoon Creole seasoning
1 package (16 ounces) frozen California-blend vegetables, thawed

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.

Nutrition Facts : Calories 408 calories, Fat 23g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 1592mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 6g fiber), Protein 16g protein.

MEATBALL AND TORTELLINI SOUP



Meatball and Tortellini Soup image

This soup is a mixture of my mother's recipe and my own adjustments. It is perfect for a cold day and is usually even better the next day. Simply put it back on the stove, add a little water if needed, and warm it up. There is a lot of prep, especially because of making the meatballs homemade, but it is so worth it. My very favorite soup and full of good ingredients! My kids and husband love it too! Serve with Parmesan cheese and toasted bread.

Provided by Leanne Wiechert

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 16

1 pound ground beef
½ pound ground pork
⅛ cup finely chopped onion
½ tablespoon dried parsley
salt and ground black pepper to taste
3 quarts beef broth
1 (8 ounce) can tomato sauce
3 small red potatoes, or more to taste, chopped
1 cup chopped onion
1 cup chopped kale
½ cup trimmed green beans
¾ cup diced carrots
1 tablespoon minced fresh garlic
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 pound frozen cheese tortellini

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.

Nutrition Facts : Calories 432.4 calories, Carbohydrate 42.3 g, Cholesterol 78.3 mg, Fat 16.9 g, Fiber 4.2 g, Protein 28.7 g, SaturatedFat 7.1 g, Sodium 1611.9 mg, Sugar 4.8 g

MEATBALL-TORTELLINI SOUP



Meatball-Tortellini Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 ounces ground beef chuck
1/4 cup grated parmesan cheese, plus more for topping
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
1 clove garlic, grated
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 carrots, diced
2 stalks celery, diced
1 quart low-sodium chicken broth
1 9-ounce package refrigerated cheese tortellini
4 cups loosely packed baby spinach (about 3 ounces)

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.

Nutrition Facts : Calories 474 calorie, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 147 milligrams, Sodium 1065 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Protein 27 grams

MEATBALL TORTELLINI STEW



Meatball Tortellini Stew image

Make and share this Meatball Tortellini Stew recipe from Food.com.

Provided by pamsbm

Categories     Stew

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb extra lean ground beef
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1/4 cup fine dry breadcrumb
1 egg
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons salad oil
1 large onion, coarsely chopped
4 cups beef broth or 4 cups beef stock
1 (16 ounce) can tomatoes
1 (16 ounce) can kidney beans or 1 (16 ounce) can garbanzo beans, including juice
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 cup finely diced carrot
1 cup finely diced celery
1 (9 ounce) package cheese-filled tortellini

Steps:

  • Combine the beef, spinach (very well drained), bread crumbs, egg, salt and pepper.
  • Shape into 1-inch balls.
  • Heat oil in Dutch oven; add meatballs.
  • Brown on all sides, rolling them around.
  • Remove and reserve.
  • Add the onion to the pot.
  • Cook, stirring until soft.
  • Stir in the broth, tomatoes, with their liquid (break up with spoon), beans, oregano and basil.
  • Cover, simmer for 10 minutes.
  • Add carrots and celery, simmer for 10 minutes or until vegetables are tender.
  • Add tortellini. and simmer for 5 minutes.
  • Return meatballs to the stew and simmer for 10 minutes.
  • Serve steaming hot with Parmesan cheese on top.

Nutrition Facts : Calories 350.7, Fat 10.3, SaturatedFat 3.3, Cholesterol 75.4, Sodium 810.5, Carbohydrate 39.2, Fiber 7, Sugar 4.2, Protein 26.5

TORTELLINI SOUP WITH MEATBALLS



Tortellini Soup with Meatballs image

A tasty alternative to regular chicken noodle soup. You can add other veggies to this also, for example some chopped spinach. The chicken-apple sausage give it a unique flavor. Yummy and makes a great, filling dinner. This can be frozen.

Provided by Diane Horn Talts

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 24

extra-virgin olive oil
1 clove garlic, smashed
2 large carrots, chopped
2 ribs celery, sliced
1 bay leaf
4 sprigs fresh thyme
3 quarts low-sodium chicken broth
5 parsley stems
1 tablespoon grated Parmesan cheese, or to taste
kosher salt to taste
ground black pepper to taste
olive oil
1 medium onion, diced
6 links chicken-apple sausage. meat removed from casings
1 egg
¼ cup fresh parsley leaves, or to taste
¼ cup grated Parmesan cheese
1 teaspoon fresh thyme leaves
kosher salt to taste
1 pinch freshly ground black pepper to taste
2 pounds frozen tortellini
2 tablespoons chopped fresh parsley, or as desired
2 tablespoons olive oil, or as desired
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Set a large stockpot over medium heat. Add extra-virgin olive oil, garlic, carrots, celery, bay leaf, and thyme. Gently cook and stir until fragrant, 5 to 7 minutes. Pour in chicken broth and add parsley stems. Add Parmesan cheese, kosher salt, and pepper. Bring soup to a boil, about 5 minutes. Reduce heat and allow to simmer while you make the meatballs.
  • Heat 1 tablespoon olive oil in a saute pan over medium heat. Add onion and cook until softened and browned, about 10 minutes.
  • Transfer cooked onion to the bowl of a food processor. Add sausage, egg, parsley, Parmesan cheese, and thyme. Season meatball mixture with salt and pepper.
  • Add remaining olive oil to the skillet and warm over medium heat until just smoking. Use a small scoop to drop meatball mixture onto the skillet. Cook meatballs, turning frequently, until golden brown, 10 to 15 minutes.
  • Drop frozen tortellini into simmering soup and cook until they float, 3 to 5 minutes. Add browned meatballs to soup and return to a simmer. Season with salt and pepper. Serve soup in shallow bowls with a shower of Parmesan cheese, olive oil, and parsley.

Nutrition Facts : Calories 531.6 calories, Carbohydrate 49.4 g, Cholesterol 128 mg, Fat 26.6 g, Fiber 5.1 g, Protein 26.5 g, SaturatedFat 8.6 g, Sodium 848.2 mg, Sugar 4.5 g

MEATBALL TORTELLINI



Meatball Tortellini image

I have not tried this stew. I'm posting this for safe keeping. I found this recipe in Taste Of Home Quick Cooking 2005. This has few ingredients and little preparation. The following spices may be substituted for the creole seasoning - 1/2 teaspoon each paprika and garlic powder and a pinch each cayenne pepper, dried thyme and ground cumin.

Provided by internetnut

Categories     Stew

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 6

16 ounces california-blend frozen vegetables, thawed
14 ounces frozen cooked italian meatballs, thawed
2 cups uncooked dried cheese tortellini
20 ounces condensed cream of mushroom soup, undiluted (2-10-3/4oz cans)
2 1/4 cups water
1 teaspoon creole seasoning

Steps:

  • In a 3-quart slow cooker, combine the vegetables, meatballs and tortellini.
  • In a large bowl, whisk the soup, water and creole seasoning. Pour over vegetable-meatball mixture; stir well.
  • Cover and cook on low for 3-4 hours or until tortellini and vegetables are tender.

Nutrition Facts : Calories 80.2, Fat 5.6, SaturatedFat 1.3, Sodium 665.3, Carbohydrate 6.3, Sugar 1.4, Protein 1.5

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