Tortellini Soup with Spinach & Meatballs

Thea Pappalardo


I made this over the weekend, at my daughter's home. Everyone raved about it.

pinch tips: Slow Cooker/Crock Pot Hints


1 lb
bulk italian sausage
2/3 c
italian flavored breadcrumbs
1 medium
onion, chopped
2 Tbsp
olive oil
5 clove
garlic, minced
2 qt
low sodium chicken broth
1 c
18 oz
fresh tortellini or 13 oz frozen tortellini
1 1/2 Tbsp
italian seasoning
3/4 tsp
1/2 tsp
black pepper
2 Tbsp
fresh basil, chopped
1/3 c
chopped roasted red peppers
2 Tbsp
lemon juice (preferably fresh)
bag baby spinach
shredded pecorino romano or parmesan for garnish

Directions Step-By-Step

Combine sausage and breadcrumbs. Form into little meatballs, about 3/4 inch in diameter. Set aside.
Heat oil in dutch oven and saute onion, stirring, until tender, about 5 minutes. Add garlic and continue stirring for another minute. Add broth, water, 3/4 teaspoon of salt and 1/2 teaspoon black pepper. Bring to a boil, add meatballs and simmer 5-6 minutes. Add tortellini, basil, roasted red peppers, lemon juice and Italian seasoning and simmer until tortellini is tender. Stir in spinach, cover pot and remove from heat. Wait about 2 minutes until spinach is wilted. Spoon into soup bowls and sprinkle with cheese.

About this Recipe

Course/Dish: Other Soups