Italian Meatball and Cheese Tortellini Soup

Using pre-cooked meatballs and fresh cheese tortellini allows you to assemble a quick and hearty soup sure to keep you warm in winter.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 528 Calories

Ingredients

• 2 tablespoons butter
• 1 tablespoon Italian seasoning
• 2 tablespoons grated Parmesan cheese
• 1 bay leaf
• 1 onion, diced
• 2 quarts beef stock
• ½ cup green beans
• ½ cup diced carrot
• 1 pound fresh cheese tortellini
• 1 tablespoon minced fresh garlic
• ½ cup chopped kale
• 1 (12 ounce) can diced tomatoes
• 1 pound frozen, cooked Italian-style meatballs - thawed

Recipe Instructions

Step 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.