I made my own chicken broth and diced fresh carrots and onion. I also substituted dried basil for fresh, but those were the only deviations from the original recipe. One thing you'll want to be careful about is the amount of salt you use. The amount of sodium in your chicken broth will drive how much salt you need to add. The only way to tell is to taste the soup. A tablespoon of salt worked for me, but you may need more or less.
Cooking the tortellini in the soup works well if you are going to serve the soup right away. If not, the tortellini will absorb the broth and you may find yourself with less broth than you like. You can cook the tortellini separately in another pot and then add it to the soup just before serving.
Tortellini Meatball Soup
- 24 1/2 ounce Italian meatballs (your own or frozen)
- 1 pound of carrots, diced (fresh or frozen)
- 1 large (20 ounce) package of fresh cheese tortellini
- 1 medium onion, chopped (fresh or frozen)
- 2 tablespoons extra virgin olive oil
- 8 cups low sodium chicken broth
- 1 cup water
- 6 cups fresh baby spinach leaves (1 package)
- 1/2 cup fresh parsley, chopped
- 1 tablespoon dried basil
- salt and pepper to taste
Heat the olive oil in a large soup pot over medium heat. Add the onions and cook until soft and tender. Add the broth, water, and carrots to the pot. Bring to a boil and reduce to simmer. Cook for 5 minutes. Taste the broth and add salt and pepper to taste. I used 1 tablespoon of salt and 1 teaspoon of pepper.
Add the meatballs to the pot and cook for 18 minutes. Add the tortellini, parsley and basil. Cook gently for 8 minutes, until the tortellini is tender. Stir in the spinach and remove the pot from the heat. Cover the pot and let stand until the spinach is wilted, about 2 minutes.
You can get the printable Tortellini Meatball Soup recipe by clicking the link