Italian Wedding Soup With Tortellini Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery and cook until softened.
• STEP 2.Add garlic and cook for another minute. Add chicken broth, water, and Italian seasoning. Bring to a boil.
• STEP 3.Meanwhile, in a separate bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, parsley, salt, and pepper. Shape into small meatballs.
• STEP 4.Add meatballs to the boiling broth and cook for about 10 minutes or until cooked through. Add tortellini and cook for an additional 5 minutes.
• STEP 5.Stir in spinach and cook until wilted. Season with salt and pepper to taste. Serve hot with grated Parmesan cheese on top.

Cooking Tips

• You can use store-bought or homemade tortellini for this recipe.
• Feel free to add other vegetables like peas or zucchini for extra flavor and nutrition.
• If you prefer a thicker soup, you can add a slurry of cornstarch and water to the broth.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Serve the soup with crusty bread or a side salad for a complete meal.

Storage and Serving

• Leftovers can be stored in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave before serving.
• Serve hot with grated Parmesan cheese on top.
• Pair with crusty bread or a side salad for a complete meal.