Tomato Tortellini Soup with Meatballs!
By: Kecia’s Flavor Breakthrough!
Created: September 8, 2014
Total overload of tomatoes all of the sudden! I love them, really I do! I just am overwhelmed with them! So I can’t fit anymore in my freezer and want to use them up before they go bad. My Honey loves soup and it is getting close to fall, how about a tomato based bowl of delicious? I also picked up these wonderful tricolored tortellini at Aldi the other day! What a great combo. As always I will be cooking the pasta separate and adding to each bowl so that it doesn’t get mushy! I hate mushy pasta! This soup turned out so good… It was out of this world!
Serves 8 – 10
- 4 cups vegetable or chicken broth
- 20 tomatoes different varieties
- 1 onion julienned
- 1 cup of corn
- 1 cup carrots, chopped
- 1 cup spinach
- 1 cup basil leaves
- 2 tbsp. fresh oregano leaves
- 1 tbsp. Italian Seasoning
- 5 cloves garlic
- Salt and pepper to taste
- 1 to 2 packages of your favorite cheese tortellini, prepared al dente and set aside
- 1 batch Mini Meatballs or your favorite froze or own recipe
- Shredded Parmesan cheese
In large stock pot, place broth, tomatoes, onion, corn, carrots, spinach, basil leaves, oregano, Italian Seasoning, garlic and heat on medium high heat. When the mixture comes to a boil, reduce heat, cover and simmer for 1 hour.
Remove from heat and cool slightly. Pour into blender or use a stick blender to puree all ingredients together. Place back into pot.
Add meatballs and salt and pepper to taste. Simmer over medium heat for another 15 minutes to a half hour.
Place some tortellini into a bowl.
Scoop soup over top and stir together. Sprinkle with parmesan cheese. Serve hot with some hot crusty bread.