Tortellini and Meatball Soup

This Tortellini and Meatball Soup is a hearty soup with lots of meatballs, tortellini, and spinach simmered in a tomato broth.


  • 1 tablespoon Olive oil
  • 1 clove garlic, minced
  • 1 (14.5-ounce) can beef broth
  • 1 (28-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1/2 teaspoon dried oregano
  • 1//2 teaspoon salt
  • 1 medium onion, chopped
  • 12-16 frozen Johnsonville Italian meatballs
  • 1 (9-ounce) package refrigerated tortellini
  • 2 leaves handfuls baby spinach
  • 1/3 cup heavy cream optional


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


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