Meatball Tortellini Soup

While we have plenty of favorite soups/stews around here, a soup my mom made for us last year has quickly become one of our favorites.

This soup has great flavor, and is delicious with or without the meatballs. If you go with meatballs, No Name Steak wild rice meatballs are especially yummy... or you can make your own meatballs.  We often use Italian Turkey Sausage -- either links cut up, or ground.

St. Margaret's Charity Meatball Tortellini Soup
Serves 10-12

1 batch, cooked meatballs (or, Jennie-O Sweet Italian sausage, pre-cooked and sliced)
1 medium-sized yellow onion, chopped (we use 1/4 C dried, minced onion)
1 stalk celery, chopped (about 1/3 C)
1 T olive oil
3 - 32 oz cans of chicken broth
1 1/2 C carrots, sliced into 1/2 inch coins
1 - 14.5 oz can of petitie diced tomatoes (stewed also works just fine)
1/4 tsp. dried basil
1/2 tsp. minced garlic (2-3 cloves)
1 1/2 C frozen peas
1 bag frozen (or refrigerated) tortellini

In a large soup pot, saute onions and celery in olive oil over medium heat for 5-10 minutes. The onions should look translucent.

Add broth, carrots, tomatoes, meatballs and garlic. Bring to a boil and cook on medium for 10 minutes.

When the carrots are tender, add basil, peas and tortellini.

Bring to a boil again and cook for another 7 minutes until the tortellini are cooked.

Enjoy with a crusty bread or with crackers.

{original archived photo; other photos are updated}

Soup's On!

This post is linked to: Tasty Tuesday, SoupaPalooza