Tortellini Meatball Soup Recipes

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.

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.

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.

TORTELLINI SOUP WITH MEATBALLS

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.

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.

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.