- 2 tablespoons butter
- 1 onion, diced
- 1 tablespoon minced fresh garlic
- 2 quarts beef stock
- 1 (12 ounce) can diced tomatoes
- 1/2 cup green beans
- 1/2 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
- Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot; add the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and tortellini; return to a boil and cook another 5 minutes. Ladle into bowls and top each with about 1 teaspoon Parmesan cheese to serve.
03/30/2017
recipepes.com
talian Meatball and Cheese Tortellini Soup, recipe
PT15M
PT1H
5
455 calories
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