TORTELLINI SOUP
Serves: 7
TORTELLINI SOUP
Ready in: 1 H & 30 MTotal time: 1 H & 30 M
A quick fix recipe for cold nights…Delicious!
Ingredients
- 8 ounces ground beef chuck
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 1/4 cup freshly chopped parsley
- 1 large egg, lightly beaten
- 1 clove garlic, grated
- 2 tablespoons extra-virgin olive oil
- 2 carrots, peeled & diced
- 2 stalks of celery, diced
- 6 cups low-sodium chicken broth
- One 9 -ounce package of refrigerated cheese tortellini
- 4 cups baby spinach leaves
- Salt and freshly ground pepper
Instructions
- Combine the beef, parmesan, 2 tablespoons parsley, egg, garlic, salt and pepper in a medium bowl. Mix until just combined. Form into 1-inch meatballs.
- Heat the olive oil in a soup pot over medium-high heat. Add the meatballs and cook, turning often until golden, about 3 to 4 minutes. Remove the meatballs to a plate. Add the carrots and celery to the pot. Sauté until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and season with salt and pepper to taste. Simmer until the meatballs are just cooked through, about 2 minutes.
- Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook until wilted about 1 minute. Ladle the soup into bowls, top with additional Parmesan cheese and serve.