Meatball and Tortellini Soup: A Cozy, Hearty Delight for All
A comforting Meatball and Tortellini Soup that brings warmth to every bowl.
Equipment
- Dutch oven
Ingredients
- 1 tablespoon Olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 14.5-ounce can beef broth
- 1 28-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 12-16 pieces frozen Johnsonville Italian meatballs
- 1 9-ounce package refrigerated tortellini
- 2 handfuls baby spinach
- ⅓ cup heavy cream optional
Instructions
- 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.
Nutrition
Serving: 1servingCalories: 477kcalCarbohydrates: 43gProtein: 21gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 77mgSodium: 1254mgPotassium: 863mgFiber: 6gSugar: 10gVitamin A: 2179IUVitamin C: 29mgCalcium: 207mgIron: 5mg
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