Italian Meatball And Cheese Tortellini Soup Food

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 AND TORTELLINI SOUP

Steps:

• Heat olive oil in a Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
• Add garlic and cook 1 minute.
• Add beef broth, diced tomatoes, tomato sauce, oregano, salt, and meatballs.
• Simmer for 15 minutes.
• Add tortellini and simmer just until barely al dente.
• Stir in spinach leaves and heavy cream.
• Taste for seasoning and add more salt if desired.

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.

ONE POT CHEESY TORTELLINI AND MEATBALLS

Steps:

• Melt butter with olive oil in a large saucepan or skillet.
• Add onions and garlic and sautee for about 3 minutes, stirring often.
• Add meatballs and brown on all sides.
• Add tortellini, crushed tomatoes, water, oregano and Italian seasoning. Bring to a boil, reduce heat to medium low and simmer for about 12 to 15 minutes OR until tortellini is cooked.
• Stir in 1/2 cup of mozzarella cheese.
• Sprinkle remaining cheese on top. Cover skillet and let simmer for 2 to 3 minutes or until the cheese is melted.
• Remove from heat and let stand for 10 minutes before serving.

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.

ITALIAN MEATBALL AND CHEESE TORTELLINI SOUP

Steps:

• 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.

CHEESE AND MEATBALL SOUP

Steps:

• Meatballs: mix ingredients together thoroughly.
• Shape into medium size meatballs.
• Place uncooked meatballs and all other ingredients, except Cheez Whiz, in electric slow cooker.
• Stir gently.
• Cover and cook on setting # 2 (low) for 8 to 10 hours.
• Before serving add Cheez Whiz, stirring gently until well blended.

MEATBALL TORTELLINI

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.

ITALIAN MEATBALL AND CHEESE TORTELLINI SOUP

Steps:

• Melt butter in a large pot over medium-high heat.
• Sauté diced onion and garlic until tender, about 5 minutes.
• Pour the beef stock into the pot.
• Add tomatoes, green beans, carrot, kale, Italian seasoning and bay leaf. Bring the mixture to a boil.
• Reduce heat and stir in Cooked Perfect meatballs and tortellini.
• Simmer on medium for 5 minutes.
• Serve in bowls with Parmesan cheese.

CHICKEN MEATBALL AND TORTELLINI SOUP - TYLER FLORENCE

Steps:

• Preheat the oven to 375 degrees F. Prepare meatballs by combining loose ground chicken meat (discard casings, if using sausages), bread crumbs, milk, egg, parsley, and the 1/4 cup Parmigiano-Reggiano in a large mixing bowl. Season with salt and pepper, then mix until fully combined. Using a small ice cream scoop, make balls and set on a roasting tray. Drizzle lightly with oil and sprinkle with 2 tablespoons Parmigiano-Reggiano. Roast in the preheated oven for 15 to 20 minutes, until golden brown and caramelized.
• While the meatballs are roasting, prepare the soup. Set a large stockpot over medium heat. Add a 2-count of oil (about 2 tablespoons), the garlic, and thyme. Gently saute until fragrant, about 2 minutes. Add carrot, onion, and celery. Season with salt and cook for 5 to 7 minutes. Pour in chicken broth and add peppercorns, the 2 tablespoons parsley, and bay leaf. Bring to a boil and then reduce heat and simmer for 25 minutes.
• Once meatballs are cooked, scrape them into the pot of chicken soup and add tortellini. Bring to a boil and cook for 2 to 3 minutes to allow the flavors to come together. Remove peppercorns and bay leaf. Season with salt and peppers and serve in shallow bowls. Sprinkle with parsley and grated Parmigiano-Reggiano. Garnish each bowl with a parsley sprig and serve with some torn pieces of crusty bread.

20 AUTHENTIC ITALIAN SOUPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious soup in 30 minutes or less!

ITALIAN MEATBALL TORTELLINI SOUP

Steps:

• 1. Put the thawed meatballs in a 6 quart crockpot.
• 2. In a large bowl, mix the other ingredients except the tortellini, baby spinach and parmesan cheese. Don't forget the salt and pepper. Pour the soup mixture over the meatballs. Cover and cook on high for one hour.
• 3. Then add the tortellini, stir well and cook one more hour.
• 4. Add the baby spinach, stir and cook another 15 mins or until wilted. ( do not cook this too long or your tortellini will be mushy)
• 5. To serve: Add a little shaved parmesan in the bottom of your serving bowls. ladle the soup in the bowls and add a little more shaved parmesan cheese on top. Serve and enjoy

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.