Tortellini And Meatball Soup
Created by dienia b on July 1, 2023
- Servings: 4
- Prep Time: 9m
- Cook Time: 40m
- Recipe #41060
Ingredients
- Meatballs
- 8 ounces Italian sausage
- 1/3 cup dry breadcrumbs
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Saute
- 1 tablespoons olive oil
- 1 cup onions, finely chopped
- 2 carrots peeled, quartered, sliced about 1/3 inch thick
- 3 garlic cloves, minced
- 5 cups chicken broth
- 9 ounces four cheese tortellini, refrigerated (1 package)
- 1 tablespoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 cup roasted red peppers, chopped, (the jarred kind )
- 1 tablespoons lemon juice
- 3 cups fresh baby spinach
- 1 tablespoon fresh basil, minced
How to Make
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Step 1: Meatballs:
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Step 2: Mix the sausage and bread crumbs in a bowl.
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Step 3: Add salt and pepper and have ready to add to soup.
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Step 4: Soup:
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Step 5: Using a large soup pot, add olive oil and heat.
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Step 6: Add carrots and onions and sauté until soft.
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Step 7: Add garlic, stirring constantly for one minute.
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Step 8: Add chicken broth, dried basil, and Italian seasoning to the pot.
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Step 9: Adjust the seasoning to your taste.
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Step 10: Bring to a boil.
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Step 11: Reduce to a simmer and add the meatballs, one at a time, dropping by tablespoons to the simmering broth.
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Step 12: Let cook for 15 minutes.
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Step 13: Add the tortellini to the simmering broth.
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Step 14: Cook for 5 minutes.
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Step 15: Add the red peppers and lemon juice and simmer until the tortellini are tender, about 5 more minutes.
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Step 16: Remove pot from heat, stir in the spinach and fresh basil.
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Step 17: Let it sit covered for a couple of minutes to allow the spinach to wilt.
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Step 18: Adjust seasoning to taste.
Nutritional Facts
- Serving Size: 1 (545.1 g)
- Calories 398.1
- Total Fat - 27.9 g
- Saturated Fat - 9.7 g
- Cholesterol - 51.2 mg
- Sodium - 2082.4 mg
- Total Carbohydrate - 19.5 g
- Dietary Fiber - 3.8 g
- Sugars - 7.1 g
- Protein - 18.7 g
- Calcium - 341.2 mg
- Iron - 2.4 mg
- Vitamin C - 21 mg
- Thiamin - 0.3 mg