tortellini soup with spinach & meatballs
I made this over the weekend, at my daughter's home. Everyone raved about it.
prep time
cook time
method
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yield
Ingredients
- 1 pound bulk italian sausage
- 2/3 cup italian flavored breadcrumbs
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 quarts low sodium chicken broth
- 1 cup water
- 18 ounces fresh tortellini or 13 oz frozen tortellini
- 1 1/2 tablespoons italian seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
- 1/3 cup chopped roasted red peppers
- 2 tablespoons lemon juice (preferably fresh)
- 1 - bag baby spinach
- - shredded pecorino romano or parmesan for garnish
How To Make tortellini soup with spinach & meatballs
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Step 1Combine sausage and breadcrumbs. Form into little meatballs, about 3/4 inch in diameter. Set aside.
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Step 2Heat 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.
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