tortellini soup with sausage meatballs Recipe
Ingredients
- 1/2 pound (220g) Italian sausage (remove casings)
- 1 teaspoon olive oil
- 1 small onion
- pinch kosher salt
- 1 clove garlic
- 4 fresh tomatoes, skin removed, and chopped (optional)
- 1 teaspoon fresh thyme
- 1 14 ounce (400g) can diced tomatoes
- 1 cup beef stock
- 1 rind parmigiano reggiano (if you have one)
- 8 cups water
- 2 teaspoons kosher salt
- 10 ounce (285g) package cheese tortellini
- 1 cup (25 grams) baby arugula
- 1/4 cup (10g) chopped flat leaf parsley
- 1/2 (40g) cup parmigiano reggiano cheese, grated
Directions
- 1. Shape sausage into 1 teaspoon sized balls. In a nonstick skillet over medium heat, brown meatballs on all sides. Add olive oil and onion to the pan, along with a pinch of salt, and cook until onion is tender and translucent, about ten minutes, stirring frequently. Stir in thyme, fresh tomatoes, and garlic, and cook for one minute more. Transfer mixture into a large stockpot.
- 2. Add in can of tomatoes, beef stock, water, cheese rind, and 1 teaspoon salt. Bring to a boil.
- 3. Add in tortellini and simmer for 2-5 minutes, until tortellini is cooked. Toss in arugula, and 1/3 cup (25g) grated parmesan cheese. Remove cheese rind. Season with remainder of salt, and pepper.
- 4. Garnish each bowl with parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 674g | |
| Recipe makes 4 servings | |
| Calories 230 | |
| Calories from Fat 173 | 75% |
| Total Fat 19.2g | 24% |
| Saturated Fat 6.64g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 1837mg | 77% |
| Potassium 367mg | 10% |
| Total Carbs 4.66g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.25g | 2% |
| Protein 9.67g | 15% |
