Tortellini Meatball Soup

Posted by on February 14, 2011 in Blog, Entrees, Lunch/Dinner | 0 comments

This is from Lorraine Wallace’s Mr. Sunday’s Soups. Mom sent me the recipe book and recommended this one.  It was so delicious and tasted especially good since we’ve all had colds.


  • 1 pound bulk sweet Italian Sausage
  • 2/3 cup fine plain dry breadcrumbs
  • salt and freshly ground pepper
  • 2 Tbsp. extra virgin olive oil
  • 1 medium onion, finely chopped
  • 4 carrots peeled, quartered lengthwise, and sliced about 1/3-inch thick
  • 6 garlic cloves, minced
  • 8 cups chicken broth
  • 1 cup water
  • Two 9-oz. pkgs. four cheese tortellini
  • 2 Tbsp. Italian seasoning
  • 2 Tbsp. chopped fresh Basil
  • 2 roasted red peppers from a jar, drained and chopped
  • 2 Tbsp. fresh lemon juice
  • 6 cups loosely packed baby spinach leaves, washed and drained

To make the meatballs, combine the sausage and breadcrumbs in a large bowl and add a pinch each of salt and black pepper.   With clean hands, mix together and form the meatballs about 3/4 inch in diameter.  Set aside (meatballs are not precooked).

Place a large, heavy soup pot or Dutch oven over medium heat and add the oil.  Add the onion and carrots and cook, stirring, until tender, about 5 minutes.  Add the garlic and cook, stirring, for 1 minute more.  Add the broth, water, 3/4 teaspoon salt, and black pepper to taste.  Bring to a boil. Add the meatballs and cook for 6 minutes, adjusting the heat so the broth simmers, but doesn’t boil furiously.  Add the tortellini and Italian seasoning and cook for 4 minutes.  Add the basil, roasted peppers, and lemon juice and simmer until the tortellini are tender, about 3 minutes more. Gently stir in the spinach and remove from the heat.  Cover the pot and let stand until the spinach is wilted but still bright green, about 2 minutes.  Taste for seasoning. Ladle into warm bowls and serve.

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