Thursday, December 1, 2016

Italian Meatball Tortellini Soup Recipe


The weather outside is cold and perfect for some nice warm soup!  This particular recipe had a little something for everyone in my family, even the picky youngest appreciated the tortellini.

It didn't take too much effort to prepare either and this recipe makes a-lot of soup!  I had to share some with my BFF and a neighbor because there was so much.  So perhaps if you have a smaller family go ahead and 1/2 the recipe.

Italian Meatball Tortellini Soup
Ingredients
12 oz Chicken Meatballs (mine were from Target)
1 tablespoon olive oil
1 med onion, diced
3-5 cloves garlic, minced
2 red bell peppers, diced
1 bay leaf
8 cups vegetable or chicken broth (I did 1 box of chicken and 1 vege box)
2 (15 ounce) cans diced tomatoes
3 cups fresh spinach
10oz cheese tortellini (fresh or frozen)
1/4 cup chopped fresh basil
Salt and black pepper, to taste


Directions:
1. In a skillet, brown the chicken meatballs according to the directions. Set aside.
2. In a large pot, heat the olive oil over medium high heat. Add the onion and cook until tender, 3-4 minutes. Stir in the garlic and cook for 2 minutes. Stir in the red peppers and bay leaf. Cook until peppers are soft, about 5 minutes.
3. Stir in the broth and tomatoes. Add the cheese tortellini and cook until tortellini is tender, 7-8 minutes. Stir in the spinach, fresh basil and chicken meatballs and heat until warm. Season with salt and pepper to taste. Remove the bay leaf and serve.

Makes enough for 6-8 servings 

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