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Meatball Tortellini Soup is a hearty soup filled with Johnsonville Italian-style cheese dumplings and tortellini, plus some fresh spinach in a tomato broth. Using frozen precooked meatballs is a great way to cut down on cooking time and quickly dine at the table.
To make meatballs and tortellini soup, sauté a little onion in a little olive oil. Then I add a minced garlic clove, a can of beef broth (you could use chicken broth), diced tomatoes, a small can of tomato sauce, and a little oregano. I let the frozen meatballs simmer for about 15 minutes and then add a package of refrigerated tortellini. Once the tortellini is almost tender, I add a little spinach and a little thick cream to give the soup a little creaminess.
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Note: I accidentally left the cream thick this time and found that the soup was absolutely delicious without it.
It's the Johnsonville dumplings that really give this meatball and tortellini soup an amazing flavor. Johnsonville's frozen meatballs come in three varieties: classic Italian, homey, and three cheeses. I used the Italian classic which has a wonderful blend of premium pork cuts with basil, garlic, and Italian-style spices. Johnsonville dumplings can be found in the freezer aisle at your supermarket. Because they are pre-cooked, they can be heated in minutes and added to your favorite Italian dishes.
Johnsonville also makes frozen Italian sausage slices that would be amazing in this soup.
I love to change the flavor of recipes using sausages instead of ground beef. You can turn an old recipe you've grown tired of into a new meal that the whole family will enjoy.
Meatball and tortellini soup
Preparation time: 5 minutes.
Cook time: 22 minutes.
Total time: 27 minutes
Servings: 4-6 servings
Author: Christin Mahrlig
Meatball and Tortellini Soup is a hearty soup with lots of slow-cooked meatballs, tortellini, and spinach in a tomato broth.
- 1 tablespoon of olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 can (14.5 ounces) beef broth
- 1 can (28 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 12-16 frozen Johnsonville Italian dumplings
- 1 package (9 ounces) tortellini refrigerated
- 2 handfuls of baby spinach
- 1/3 cup heavy cream optional
Heat the 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.
Cook over low heat for 15 minutes.
Add tortellini and simmer until just al dente.
Add spinach leaves and thick cream.
Try seasoning and add more salt if desired.
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and the text are all mine.
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