Tortellini Meatball Soup

By ccavaletti

Ingredients

• 1 tsp olive oil
• 1 c diced yellow onion
• 1 (32 oz) container chicken broth
• 1 (28 oz) can diced tomatoes with basil, garlic, and oregano, undrained
• 1 (15 oz) can tomato sauce
• 1/2 c heavy whipping cream
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 (20 oz) package refrigerated cheese tortellini
• 1 (16 oz) package frozen beef meatballs, thawed

Details

Servings 4

Preparation

Step 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.

From Cooking with Paula Deen, January/February 2017