Creamy Tortellini, Kale, and Meatball Soup
Creamy Tortellini, Kale, and Meatball Soup is an easy and delicious soup recipe that you can quickly prepare and have on the table in 30 minutes or less. It’s a hearty soup that makes a complete meal that your whole family will enjoy!
Equipment
- Large Soup Pot or Dutch Oven
Ingredients
- 10 cups water
- 2 tablespoons chicken bouillon
- 2 tablespoons dehydrated onions
- 1 teaspoon garlic powder
- 2 teaspoons Italian spice blend
- 1 lb frozen pre-cooked meatballs about 3 cups
- 8 oz package dried cheese tortellini
- 4 cups chopped kale
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, combine the water, bouillon, onions, garlic, and Italian spice blend, and bring to a rolling boil over high heat.
- Add the meatballs and return the soup to a rolling boil.
- Next, add the tortellini, return the soup to a simmer, then reduce the heat to medium and continue to simmer until the tortellini is cooked, according to package directions (see note).
- When the tortellini is cooked, stir in the chopped kale, and simmer just until the kale is wilted, about one minute. Remove the soup from the heat and stir in the heavy cream. Taste the soup and add salt and pepper if desired.
Notes
1. This soup is delicious served with a slice of hearty bread.
2. This recipe calls for dried tortellini, but you can substitute fresh or frozen tortellini with equally yummy results. Follow the package directions for whatever type of tortellini that you choose.