Italian Meatball and Cheese Tortellini Soup

2 tablespoons butter
1 onion, diced
1 tablespoon minced fresh garlic
2 quarts beef stock
1 (12 ounce) can diced tomatoes
1/2 cup green beans
1/2 cup diced carrot
1/2 cup chopped kale
1 tablespoon Italian seasoning
1 bay leaf
1 pound frozen, cooked Italian- style meatballs – thawed
1 pound fresh cheese tortellini
2 tablespoons grated Parmesan cheese

Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot; add the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and tortellini; return to a boil and cook another 5 minutes. Ladle into bowls and top each with about 1 teaspoon Parmesan cheese to serve.

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