Italian Meatball and Cheese Tortellini Soup recipe
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Ingredients
- 2 tablespoons butter 1 onion, diced 1 tablespoon minced fresh garlic 2 quarts beef stock 1 (12 ounce) can diced tomatoes ½ cup green beans ½ cup diced carrot ½ cup chopped kale 1 tablespoon Italian seasoning 1 bay leaf 1 pound frozen, cooked Italian-style meatballs - thawed 1 pound fresh cheese tortellini 2 tablespoons grated Parmesan cheese
Nutrition Info
- 527.7 caloriescarbohydrate: 50.8 gcholesterol: 107.2 mgfat: 22.1 gfiber: 4.7 gprotein: 30.3 gsaturatedFat: 9.9 gservingSize: -sodium: 699 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Italian Meatball and Cheese Tortellini Soup
Directions
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Melt the butter in a large pot over medium-high heat, cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot, add the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and tortellini, return to a boil and cook another 5 minutes. Ladle into bowls and top each with about 1 teaspoon Parmesan cheese to serve.