If you are looking for a warm, comforting soup that is super easy to throw together, you need to give this D to the LISH creation a try! I wanted to create something that uses simple, everyday ingredients and comes together super quick! This soup is the perfect combination of Italian flavor with the juicy meatballs and cheesy tortellini. I developed this recipe for the stove top, but it could easily be transformed to the Pressure Cooker or Slow Cooker! However you decide to whip it together, you will be adding it to your make again list for sure!
Italian Tortellini & Meatball Soup
8
servings10
minutes30
minutesIngredients
16 oz 16 Frozen Italian Meatballs
16 oz 16 Frozen or Refrigerated Cheese Tortellini
29 oz 29 Diced Tomatoes
32 oz 32 Chicken Stock
15 oz 15 Cannellini Beans
2 2 Carrots Peeled & Sliced
2 2 Stalks Celery Sliced
1 1 Small Onion Peeled & Diced
3 3 Cloves Garlic Chopped
1 tsp 1 Italian Seasoning
1 1 Bay Leaf
S&P to taste
Directions
- To begin, dice onion, chop garlic, slice celery and carrots
- Heat 1 Tbsp olive oil in soup pot and add onion. Sauté until translucent and add garlic. Stir together and add celery and carrots. Sauté for a few minutes until they start to soften
- Add frozen meatballs and get them tossed in. Add beans, diced tomatoes, stock, italian seasoning and bay leaf. Season with S&P
- Bring soup to low boil and boil until carrots are softened.
- Add tortellini and cook for another 5 minutes until tortellini are tender and cooked through. Ladle in bowls and DIVE IN!
