Italian Meatball and Cheese Tortellini Soup Good Recipes

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Italian Meatball and Cheese Tortellini Soup

"This hearty and scrumptious soup can heat a chilly day."

Ingredients :

2 tablespoons butter
1 onion, diced
1 tablespoon minced fresh garlic
2 quarts beef stock
1 (12 ounce) can diced tomatoes
half of cup green beans
half cup diced carrot
1/2 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

Instructions :

Prep : 20M	Cook : 6M	Ready in : 45M

Melt the butter in a huge pot over medium-high warmness; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot; upload the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the aggregate to a boil. Stir inside the meatballs and tortellini; go back to a boil and prepare dinner every other 5 minutes. Ladle into bowls and top every with about 1 teaspoon Parmesan cheese to serve.

Notes :

Reynolds® Aluminum foil may be used to preserve food moist, cook dinner it calmly, and make smooth-up less difficult.

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