Best Pressure Cooker Cheese Tortellini And Meatball Soup Recipes

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MEATBALL SOUP WITH CHEESE TORTELLINI



Meatball Soup with Cheese Tortellini image

A perfect weeknight dinner! This Italian Meatball Soup recipe is full of tender, plump tortellini, mini meatballs and flavorful Parmesan cheese in a zesty tomato broth.

Provided by Blair Lonergan

Categories     Dinner     Main Course

Time 35m

Number Of Ingredients 12

2 teaspoons olive oil
1 small onion, diced (about 1 cup)
1 tablespoon minced garlic
1 (28 oz) can petite diced tomatoes (not drained)
1 (15 oz) can tomato sauce
1 tablespoon Italian seasoning
4 cups beef broth (or more to thin the soup if desired)
1 (20 oz) package frozen Italian mini meatballs, thawed
20 ounces fresh refrigerated cheese tortellini pasta
½ cup shredded Parmesan cheese, plus additional for garnish
Salt and pepper, to taste
Chopped fresh basil or parsley, for garnish

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.

Nutrition Facts : Calories 448 kcal, Carbohydrate 38 g, Protein 26 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 74 mg, Sodium 1155 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 cup

MEATBALL TORTELLINI



Meatball Tortellini image

I combined some favorite staples from our freezer and pantry to come up with this easy dish. It has few ingredients and little preparation. -Tracie Bergeron, Chauvin, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 6 servings.

Number Of Ingredients 6

1 package frozen fully cooked Italian meatballs (12 ounces), thawed
2 cups uncooked dried cheese tortellini
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/4 cups water
1 teaspoon Creole seasoning
1 package (16 ounces) frozen California-blend vegetables, thawed

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.

Nutrition Facts : Calories 408 calories, Fat 23g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 1592mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 6g fiber), Protein 16g protein.

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

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-TORTELLINI SOUP



Meatball-Tortellini Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

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

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