Calabrese-soup-angled

Calabrese Tortellini Soup

prep time
15 minutes
total time
1 1/2 hours
serves
10 to 14

Ingredients

  • 1 (16-oz.) pkg. Carando® Abruzzese Italian Style Meatballs*
  • 1 cup chopped yellow onion
  • 1 cup sliced carrot
  • 3 cloves garlic, cut into slivers
  • 1 (32-oz.) box no salt added beef stock
  • 1 (28-oz.) can diced tomatoes
  • 1 (8-oz.) can tomato paste
  • ½ cup dry red wine
  • ½ cup water
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 2 large bell peppers, chopped
  • 1 ½ cups sliced zucchini
  • 1 (16-oz.) pkg. frozen cheese tortellini
  • 1 tablespoon chopped fresh Italian parsley

Directions

1. Crumble meatballs and cook in 6-quart stockpot over medium-high heat until well browned. Add onion, carrot and garlic; sauté 3 minutes.
2. Stir in beef stock, tomatoes, tomato paste, wine, water basil and oregano; bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally.
3. Add remaining ingredients; simmer an additional 30 minutes. If desired, serve topped with freshly grated Parmesan cheese. Leftovers freeze well.

*For an extra kick, use Carando Sicilian Italian Style Meatballs

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