Meatball Tortellini Stew Recipes

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

Ingredients

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 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

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

Ingredients

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

ITALIAN TORTELLINI STEW

Italian Tortellini Stew image

Nice easy recipe but also tastes great. Originally from Just Crockpot Recipes (http://www.justcrockpotrecipes.com)

Provided by cindypt

Categories Stew

Time 7h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 medium chopped onion
2 medium zucchini, chopped in 1 inch cubes
28 ounces vegetable broth or 28 ounces chicken broth
28 ounces undrained crushed tomatoes
15 ounces drained rinsed great northern beans
2 tablespoons dried basil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
8 ounces uncooked dry cheese-filled egg tortellini

Steps:

Combine all ingredients except tortellini in crockpot.
Mix well.
Cover& cook on low setting for at least 6 hours.
When ready to serve, increase heat to high setting.
Add tortellini.
Cook an additional 20 minutes or until tortellini are soft.

Nutrition Facts : Calories 367.3, Fat 5.5, SaturatedFat 2.4, Cholesterol 24, Sodium 770.7, Carbohydrate 65, Fiber 12.5, Sugar 4.2, Protein 19.6

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