Best Meatball And Tortellini Soup Recipes
ITALIAN MEATBALL AND CHEESE TORTELLINI SOUP
This hearty and delicious soup can warm a cold day.
Provided by GourmetGirly
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 527.7 calories, Carbohydrate 50.8 g, Cholesterol 107.2 mg, Fat 22.1 g, Fiber 4.7 g, Protein 30.3 g, SaturatedFat 9.9 g, Sodium 699 mg, Sugar 8.8 g
MEATBALL AND TORTELLINI SOUP
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
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
CHICKEN MEATBALL AND TORTELLINI SOUP - TYLER FLORENCE
From Dinner at My Place. I know the chicken and apple sausage sounds weird but try to find it. It makes unbelievably good meatballs!
Provided by Brookelynne26
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F. Prepare meatballs by combining loose ground chicken meat (discard casings, if using sausages), bread crumbs, milk, egg, parsley, and the 1/4 cup Parmigiano-Reggiano in a large mixing bowl. Season with salt and pepper, then mix until fully combined. Using a small ice cream scoop, make balls and set on a roasting tray. Drizzle lightly with oil and sprinkle with 2 tablespoons Parmigiano-Reggiano. Roast in the preheated oven for 15 to 20 minutes, until golden brown and caramelized.
- While the meatballs are roasting, prepare the soup. Set a large stockpot over medium heat. Add a 2-count of oil (about 2 tablespoons), the garlic, and thyme. Gently saute until fragrant, about 2 minutes. Add carrot, onion, and celery. Season with salt and cook for 5 to 7 minutes. Pour in chicken broth and add peppercorns, the 2 tablespoons parsley, and bay leaf. Bring to a boil and then reduce heat and simmer for 25 minutes.
- Once meatballs are cooked, scrape them into the pot of chicken soup and add tortellini. Bring to a boil and cook for 2 to 3 minutes to allow the flavors to come together. Remove peppercorns and bay leaf. Season with salt and peppers and serve in shallow bowls. Sprinkle with parsley and grated Parmigiano-Reggiano. Garnish each bowl with a parsley sprig and serve with some torn pieces of crusty bread.
Nutrition Facts : Calories 293.7, Fat 19.3, SaturatedFat 6.9, Cholesterol 66, Sodium 1596.4, Carbohydrate 11.6, Fiber 1.9, Sugar 4.5, Protein 17.4
SAUCY TORTELLINI AND MEATBALL SOUP #A1
A.1. Original Sauce Recipe Contest Entry. This delicious soup is thick with vegetables, pasta and meat. It makes a perfect meal for those chilly days when served with a crusty bread for dipping and salad.
Provided by Souxie
Categories Sauces
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees F. Line a cookie sheet with no-stick aluminum foil or spray with no-stick cooking spray. Set aside.
- In a large bowl, combine the ground turkey, breadcrumbs, egg, granulated garlic and 2 tablespoons of the Parmesan cheese. Mix well. Form into 1 1/2" meatballs and place on prepared cookie sheet. Bake for 20-25 minutes or until starting to brown. remove from oven and set aside.
- Meanwhile, place a 4-5 quart Dutch oven over medium high heat. Add the olive oil and sausage. Cook, stirring often, for 4-5 minutes or until sausage is starting to brown. Add the onion, green pepper, zucchini and garlic. Mix well and cook for 6-8 minutes or until vegetables are crisp/tender.
- Add the chicken broth and A-1 Sauce and bring to a simmer. Add the tortellini and cook for 5-6 minutes.
- Add the spinach, tomatoes and the cooked meatballs. Mix well and cook another 5-6 minutes or until tortellini is cooked through.
- Top each serving with remaining Parmesan cheese.
MEATBALL AND TORTELLINI SOUP
Steps:
- Preheat oven to 375. Prepare meatballs by combining loose ground chicken meat (discard casing, if using sausages), bread crumbs, milk, egg, parsley, and the 1/4 cup Parmigiano-Reggiano in a large mixing bowl. Season with salt and pepper, then mix until fully combined. Using a small ice cream scoop, make balls and set on a roasting tray. Drizzle lightly with oil and sprinkle with the 2 tablespoons Parmigiano-Reggiano. Roast in the preheated oven for 15 to 20 minutes, until golden brown and caramelized. While the meatballs are roasting, prepare the soup. Set a large stockpot over medium heat. Add a 2-count of oil (about 2 tablespoons), the garlic, and thyme. Gently saute until fragrant, about 2 minutes. Add carrot, onion, and celery. Season with salt and cook for 5 to 7 minutes. Pour in the chcken broth and add peppercorns, the 2 tablespoons parsley, and bay leaf. Bring to a boil and then reduce heat and simmer for 25 minutes. Once the meatballs are cooked, scrape them into the pot of chicken soup and add tortellini. Bring to a boil and cook for 2 to 3 minutes to allow the flavors to come together. Remove peppercorns and bay leaf. Season with salt and pepper and serve in shallow bowls. Sprinkle with parsley and grated Parmigiano-Reggiano. Garnish wach bowl with a parsley sprig and serve with some torn pieces of crusty bread.
PRESSURE COOKER CHEESE TORTELLINI AND MEATBALL SOUP RECIPE - (4/5)
Provided by kathya5084
Number Of Ingredients 12
Steps:
- With the cookers lid off, heat oil on HIGH or "BROWN" until sizzling. Place onion in cooker and saute until translucent, about 5 min. Add celery, chicken stock, meatballs, tortellini, kale, garlic, lemon juice, sugar and basil. Securely lock pressure cooker and set for 5 minutes on HIGH. Perform a QUICK RELEASE to release pressure. Stir in heavy cream and add salt and pepper to taste ( I didn't think it needed any) Serve with crusty rolls and a salad.
CROCK POT MEATBALL AND TORTELLINI SOUP
Steps:
- Directions: Pour beef broth in slow cooker and add beans (do not drain), diced tomatoes (do not drain), onion, garlic, celery, Italian seasoning and frozen meatballs. Set slow cooker on low for 6-8 hours. About 30-45 minutes before you're ready to eat, add frozen tortellini (or pasta). Allow to cook thoroughly. Add salt & pepper to taste (I usually add about a tsp. of table salt and ½ tsp of freshly ground black pepper). Ladle into bowls and top with grated Parmesan cheese.
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