Italian Meatball and Cheese Tortellini Soup |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 3 |
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This hearty and delicious soup can warm a cold day. Ingredients:
2 tablespoons butter |
1 onion, diced |
1 tablespoon minced fresh garlic |
2 quarts beef stock |
1 (12 ounce) can diced tomatoes |
1/2 cup green beans |
1/2 cup diced carrot |
1/2 cup chopped kale |
1 tablespoon italian seasoning |
1 bay leaf |
1 pound frozen, cooked italian-style meatballs - thawed |
1 pound fresh cheese tortellini |
2 tablespoons grated parmesan cheese |
Directions:
1. 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.
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