Italian Meatball And Cheese Tortellini Soup Recipes

MEATBALL-TORTELLINI SOUP

Meatball-Tortellini Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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 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

Ingredients

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

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

Ingredients

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

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