Hearty Tortellini & Meatball Soup (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon olive oil
02 -
1/2 large onion, diced
03 -
2 teaspoons garlic, minced
04 -
8 oz mushrooms, sliced
→ Main Components
05 -
30 meatballs, cooked (fresh or frozen)
06 -
24 oz refrigerated cheese-filled tortellini
→ Liquids & Sauce
07 -
4 cups chicken broth
08 -
2 cups water
09 -
32 oz spaghetti sauce, your favorite flavor
→ Seasonings & Garnish
10 -
2 teaspoons Italian Seasoning
11 -
1 teaspoon salt
12 -
1/2 teaspoon black pepper
13 -
Parmesan cheese for garnish
# Instructions:
01 -
In a large pot over medium-high heat, add olive oil. Sauté onion until tender (3 minutes). Add mushrooms and cook 3 minutes more. Stir in garlic, Italian seasoning, salt and pepper and cook 30 seconds.
02 -
Add meatballs, chicken broth, water and spaghetti sauce. Bring to a boil. (Note: frozen meatballs will take longer to boil).
03 -
Add tortellini and cook until al dente, about 7 minutes.
04 -
Garnish with fresh parsley or basil and grated parmesan cheese.
# Notes:
01 -
For make-ahead, cook and store tortellini separately, omitting the 2 cups water
02 -
Can be refrigerated up to 4 days