Tortellini Meatball Soup

I’ve wanted to make a new soup for some time now. So last night I decided to get crafty in the kitchen and whip up an awesome pot of soup! When I say awesome, I really do mean awesome. Aside from the fact that this soup did take some time and a little elbow grease (come on, not literally!) it came out delicious and I will definitely be making this again. The time and effort put into this soup was definitely worth it. This is actually my own creation *pats self on back* or in my words, a Julie Murkerson original. My boyfriend and I enjoyed this soup and I hope you will too.

Tortellini Meatball Soup - This Gal Cooks
Ingredients
  • 1/2 onion, chopped
  • 3 clove garlic, chopped
  • 1 6 oz bag of baby spinach, rinsed
  • 1 cube of beef bullion
  • 2 14.5 oz cans of chicken broth
  • 2 14.5 oz cans of spicy red pepper diced tomatoes
  • 1 8 oz can of tomato sauce
  • 1 tsp dried basil
  • 1 bay leaf
  • 12 oz of frozen cheese tortellini
  • 1/4 C red wine
  • 1 tbsp red wine vinegar
  • 1/4 C all purpose flour
  • 1/2 C whipping cream
  • 1 tbsp and 2 tsp of olive oil
  • 1/2 tbsp brown sugar
  • 1/4 C parmesan cheese
  • Salt to taste
For the meatballs
  • 1lb ground turkey
  • 1 tsp fennel
  • 1 tsp seasoned salt
  • 1/4 tsp cayenne pepper
  • 1 tsp sage
  • 1/2 C ground oats
  • 1/2 tbsp Worcestershire sauce
Directions
  • Make the meatballs. Combine all meatball ingredients in a mixing bowl and then roll into 1 tsp sized meatballs.
  • In a large pot, cook the spinach in 1 tsp of olive oil until wilted. Drain and set aside.
  • In the large pot, cook garlic and onion over 1 tsp of olive oil and cook until tender. Add the remaining olive oil and the meatballs. Cook the meatballs over medium high until lightly browned. Be sure to mix often so the veggies don’t burn.
  • Add the red wine to the pot to deglaze.
  • Add the tomatoes, tomato sauce, bullion, oregano, brown sugar, basil, spinach, chicken broth and red wine vinegar. Mix well.
  • Add the bay leaf and tortellini. Let simmer for 10 minutes. Remove the bay leaf.
  • Whisk together the flour and the cream and then add to the pot. Mix well. Add the parmesan cheese and mix until melted.
  • Add salt to taste or if needed.
Serve with grilled cheese sandwiches or garlic bread.
Enjoy
I’d love to hear what you think about this recipe. Please leave a comment and let me know! If you’re new to my blog, leave your blog web address as well so I can check out your awesome spot in the blogosphere. :)

 

Comments

  1. Georgina Castellucci says

    Um WHOA. I found your blog from Laura's (Under the Suburban Sun) and the first dish I see combines two of my favorite foods!? I. Am. Following.

    This is definitely a recipe I would love to try! Thank you for sharing (and inspiring!)

  2. Mariel says

    This looks so delicious. Perfect fall recipe! I would love to have you come share some of your great ideas at the link party on ‘Or so she says…' There’s one going on right now (and every Saturday – Tuesday). We’ve also got a fun “Favorite Things” giveaway going on right now. Hope to see you there! http://www.oneshetwoshe.com

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>