Three Cheese Tortellini Soup with Italian Meatballs

Cheese Tortellini Soup with Italian Meatballs

Brrrr…. It’s cold outside! These days we are eating soup just about daily here. Nothing warms you up faster than a bowl of hot soup. This particular recipe is my daughter’s favorite. Unfortunately the downside to this soup is that the tortellini does not keep well as a leftover. It continues to swell in the broth so make just enough for those you are serving that day.

Cheese Tortellini Soup with Italian Meatballs

2 T unsalted butter

1 c onion, diced

1 t dried thyme

¼ t red pepper flakes

1 lg. clove of garlic, minced

1 (14.5 oz) can of Fire Roasted Tomatoes

3 (14.5 oz) cans of low sodium chicken broth

1 (19 oz) pkg. of hot Italian Sausage links, casings removed

1 (9 oz) pkg. of fresh three cheese tortellini

Salt & pepper

Parmesan cheese for garnish

In a large stock pot melt the butter over medium heat. Add the onion, thyme and red pepper flakes. Sauté until the onion is translucent about 5 minutes. Add the garlic and sauté for 1 minute. Add the tomatoes and the chicken broth and bring to a boil. While the soup is coming to a boil make the meatballs. Pinch off enough sausage meat to make ½ “size meatball and roll using the palms of both of your hands into a small bite size ball. Set aside until all the meatballs are made. Gently add the meatballs to the boiling soup. Bring the soup back to a boil then reduce the heat to medium and simmer for 4 minutes. Add the tortellini and simmer for an additional 7 minutes. Salt and pepper the soup to taste. Garnish with shredded Parmesan cheese.

Serves 6