Italian Wedding Soup With Meat Tortellini
Homemade soup doesn't mean spending hours over the stove. This incredibly easy recipe is a perfect supper on a cold night or any time you're looking for something comforting, tasty and warm to fill you up. The melding of flavors is a marriage made in food heaven. Nonna would be proud.
Ingredients
- ½ (19-ounce) package Louisa Meat Tortellini (about 36 tortellini or 3 cups)
- ½ (28-ounce) package frozen prepared Italian-style meatballs (about 28 meatballs)
- 1 package (32 ounces) less-sodium chicken broth or chicken cooking stock (4 cups)
- 2 cups packed escarole, cut into 2-inch pieces (or any dark leafy green if escarole isn't available)
- 1 cup packed fresh baby spinach leaves
- Parmigiano-Reggiano cheese, freshly grated
Directions
- Prepare meatballs as label directs or until browned.
- Meanwhile, in covered 4-quart saucepan, heat broth to boiling over high heat. Add Louisa Meat Tortellini, escarole, spinach and meatballs; heat to boiling. Ladle soup into soup bowls; grate cheese over soup to serve.
Pork & Beef Tortellini
