A Quick, Hearty Soup Made with Tortellini and Meatballs
Soup season is upon us and one of my favorite soups is this version of Italian Wedding Soup, made with cheese tortellini and frozen Italian meatballs. It can be made with absolutely minimal effort by choosing prepared ingredients from the grocery store. Assemble the ingredients, and in approximately 30 minutes you will have a hearty, delicious soup. This is the number one requested soup in my family, so I am confident your family will love it as well.
|Italian Wedding Soup with Cheese Tortellini and Italian Meatballs|
For additional versatility, substitute other forms of pasta in the soup. I like to use either orzo or tubetini when I'm changing it up. Escarole is a nice substitution for the spinach. Be sure to chop the escarole before adding it to the broth and know that it will take longer than the spinach to cook. 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 determine how much salt you need to add. The only way to tell how much salt you need is to taste the soup. A tablespoon of salt usually works for me, but you may need more or less.
Tip: Cook pasta separately from your soup and add it to your soup bowl just before serving to keep your pasta from absorbing all the broth.
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.
Italian Wedding SoupPrinter Friendly Recipe
|Italian Wedding Soup Ingredients|
- 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), stems removed
- 1/2 cup fresh parsley, chopped
- 1 tablespoon dried basil
- salt and pepper to taste
- grated Parmesan cheese, optional
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 a simmer. Cook for five minutes. Taste the broth and add salt and pepper to taste. One tablespoon of salt and 1 teaspoon of pepper usually work for me.
Add the meatballs (no need to thaw) 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.
|A Pot of Italian Wedding Soup|
Sprinkle with some grated Parmesan cheese and serve immediately. Add some crusty bread for dunking. Yum!
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