ITALIAN MEATBALL & TORTELLINI SOUP

Italian Meatball & Tortellini Soup image

Provided by Susie Proplesch

Time 4h30m

Number Of Ingredients 12

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1 lb bulk italian sausage
2 lb extra lean ground beef
2 - 15oz can(s) canellini beans or navy beans
2 - 15oz can(s) petite diced tomatoes
1 - 16oz pkg frozen italian blend vegetables
1 19oz pkg frozen cheese-filled tortellini
1 medium onion, finely diced
2 tsp fresh minced garlic
1 1/2 tsp dried parsley flakes
1 1/2 tsp dried italian seasoning
2 Tbsp beef soup base ( i use l. b. jamisons)
8 c water

Steps:

1. Thoroughly mix ground beef and italian sausage together and shape into bite-sized meatballs. Fry meatballs in large skillet, turning frequently, until browned. Drain fat from meatballs.
2. You may cook this soup in a large crockpot, or in a large kettle on top of the stove.
3. Place the meatballs, beans, tomatoes, diced onion, minced garlic, beef base, italian seasoning, parsley, and water into crockpot, on high heat. (If using a kettle on the stove, cook on medium heat)
4. When soup is simmering in the crockpot (about 2-3 hours), add in the tortellini and the italian vegetables. Soup will need to be brought back up to a good simmer before serving. (If using a kettle, add tortellini and italian vegetables after soup has boiled for about 15 minutes. Return soup to a boil, reduce heat, and let simmer for about another 30 minutes before serving.)
5. I serve this hearty soup with a nice heated loaf of Italian or French bread, warmed hard rolls, or sometimes garlic toast.