Tortellini Soup with Meatballs

A tasty alternative to regular chicken noodle soup. You can add other veggies to this also, for example some chopped spinach. The chicken-apple sausage give it a unique flavor. Yummy and makes a great, filling dinner. This can be frozen.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 532 Calories

Ingredients

• 1 egg
• ¼ cup grated Parmesan cheese
• ground black pepper to taste
• 1 bay leaf
• 2 large carrots, chopped
• 4 sprigs fresh thyme
• olive oil
• kosher salt to taste
• ¼ cup grated Parmesan cheese, or to taste
• 1 medium onion, diced
• 1 pinch freshly ground black pepper to taste
• 1 tablespoon grated Parmesan cheese, or to taste
• 1 clove garlic, smashed
• 1 teaspoon fresh thyme leaves
• Extra-virgin olive oil
• 2 ribs celery, sliced
• 3 quarts low-sodium chicken broth
• 2 tablespoons chopped fresh parsley, or as desired
• 2 tablespoons olive oil, or as desired
• 5 parsley stems
• 6 links chicken-apple sausage. meat removed from casings
• ¼ cup fresh parsley leaves, or to taste
• 2 pounds frozen tortellini

Recipe Instructions

Step 1

Set a large stockpot over medium heat. Add extra-virgin olive oil, garlic, carrots, celery, bay leaf, and thyme. Gently cook and stir until fragrant, 5 to 7 minutes. Pour in chicken broth and add parsley stems. Add Parmesan cheese, kosher salt, and pepper. Bring soup to a boil, about 5 minutes. Reduce heat and allow to simmer while you make the meatballs.

Step 2

Heat 1 tablespoon olive oil in a saute pan over medium heat. Add onion and cook until softened and browned, about 10 minutes.

Step 3

Transfer cooked onion to the bowl of a food processor. Add sausage, egg, parsley, Parmesan cheese, and thyme. Season meatball mixture with salt and pepper.

Step 4

Add remaining olive oil to the skillet and warm over medium heat until just smoking. Use a small scoop to drop meatball mixture onto the skillet. Cook meatballs, turning frequently, until golden brown, 10 to 15 minutes.

Step 5

Drop frozen tortellini into simmering soup and cook until they float, 3 to 5 minutes. Add browned meatballs to soup and return to a simmer. Season with salt and pepper. Serve soup in shallow bowls with a shower of Parmesan cheese, olive oil, and parsley.