Saucy Tortellini And Meatball Soup A1 Recipes

MEATBALL SOUP WITH CHEESE TORTELLINI

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.

MEATBALL-TORTELLINI SOUP

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.

SAUCY TORTELLINI AND MEATBALL SOUP #A1

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.

ITALIAN SAUSAGE SOUP WITH TORTELLINI

Steps:

• In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
• Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
• Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

MEATBALL AND TORTELLINI SOUP

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.

MEATBALL TORTELLINI SOUP

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.