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Cheesy Chicken Meatball-and-Tortellini Soup

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by 74 people

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Makes: 4 servings View Nutrition Facts

Ingredients

2 teaspoons olive oil
2 garlic cloves, thinly sliced
1 32 ounce carton low-sodium chicken broth
1 cup water
1 9 ounce package fresh cheese tortellini
12 prepared chicken meatballs (such as Al Fresco or Aidells)
1 6 ounce package fresh baby spinach
1/4 teaspoon black pepper, plus more to taste
2 tablespoons plus 2 tsp grated Parmesan

Directions

1. Heat oil in a large heavy saucepan over medium heat. Add garlic and saute until just golden, about 2 minutes. Add broth and water, raise heat to high, cover and bring to a boil.

2. Add tortellini and cook according to package directions. During the last 3 minutes of cooking, add meatballs. In the final minute, add spinach and stir until just wilted. Stir in pepper and divide among four bowls. Sprinkle with cheese and season with additional pepper.

Cheesy Chicken Meatball-and-Tortellini Soup

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Comments >

MarshaPerry3 wrote:

I substituted the meatballs for Ground Buffalo Meat. I rolled up a pound of ground buffalo and added Creole Seasoning. It was a great substitution and gave this a great flavor. It made it more hearty and comforting as well. My husband is very picky and loved it.

2/25/2013 02:14:31 PM Report Abuse

tdschneider71 wrote:

This recipe is delicious and easy to make! I had to substitute a meat-free, soy-free meatballs for the chicken meatballs, still very good!

10/27/2012 02:20:20 PM Report Abuse