Tortellini Meatball Soup
Serves: Makes about 4 quarts
  • 1 teaspoon olive oil
  • 1 cup diced yellow onion
  • 1 (32-ounce) container low-sodium chicken broth
  • 1 (28-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1 (15-ounce) can tomato sauce
  • ½ cup heavy whipping cream
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 (20-ounce) package refrigerated cheese tortellini
  • 1 (16-ounce) package frozen beef meatballs, thawed
  • Cheesy Breadsticks (recipe follows)
  • Garnish: chopped fresh parsley
  1. In a large Dutch oven, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in broth, tomatoes, tomato sauce, cream, salt, and pepper, and bring to a boil. Stir in tortellini and meatballs, reduce heat to medium, and cook until meatballs are cooked through and pasta is tender, about 20 minutes. Serve with Cheesy Breadsticks. Garnish with parsley, if desired.
Recipe by Paula Deen Magazine at