Easy Cheese Tortellini & Meatball Soup – A Family Favorite

Cheese Tortellini & Meatball Soup

Cooking Notes

• My recipes are not exact. A good cook tastes as they go—so you should, too.

• Improvise! Make it the way you and your family enjoy.

• Good cooking engages all your senses—smell, sound, sight, and taste. Use them for the best results.

Recipe Info

Ingredients

• 1 (28 oz) can Safeway brand organic whole peeled tomatoes

• 1 (19 oz) bag frozen Lidl cheese tortellini

• 1 (29 oz) bag Rosina Italian frozen meatballs

• 1 Parmesan rind

• 1 bay leaf

• 1 onion, diced

• ½ carrot, peeled, sliced lengthwise, then thinly sliced

• 6 cloves roasted garlic, smashed into a paste

• 1 Tbsp Better than Bouillon Chicken Stock

• 3 Tbsp unsalted butter

• Extra Virgin Olive Oil (EVOO)

• Kosher salt

• Sugar (for seasoning)

Instructions

1. Heat 3 Tbsp butter and two glugs of EVOO over medium heat in a heavy Dutch oven.

2. Add onion, carrots, garlic paste, and a pinch of salt.

3. Cook until onions are translucent, about 5 minutes.

4. Add canned tomatoes, Parmesan rind, bay leaf, and one can of water.

5. Stir in 1 Tbsp Better than Bouillon and a heaping pinch of kosher salt.

6. Bring to a boil, then reduce to a simmer.

7. Add ½ bag of frozen meatballs, cover, and cook for 60 minutes.

8. Remove the tomatoes, transfer them to the empty tomato can, and smash them.

9. Add the smashed tomatoes back into the soup.

10. Season with salt—the soup should taste full and brothy.

1. Add the bag of frozen tortellini, reduce heat to low, and simmer, covered, for 25–30 minutes, until tortellini is soft.

2. Season with salt and sugar to balance the flavors.

Serving Suggestions