Ingredients
Scale
- 1 pound ground beef or pork
- 1 package (9 oz) tortellini (fresh or frozen)
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F and form ground meat into small meatballs. Bake for 15 minutes until cooked through.
- In a large pot, sauté onions and garlic until fragrant.
- Add chicken broth, diced tomatoes, oregano, basil, salt, and pepper. Bring to a boil.
- Reduce heat and add baked meatballs. Simmer for 10 minutes.
- Meanwhile, cook tortellini according to package instructions, then drain.
- Add cooked tortellini to the soup and simmer for 2-3 minutes.
- Serve hot, topped with grated Parmesan and fresh basil.
Notes
- You can substitute beef with turkey or chicken for a leaner option.
- Use store-bought or homemade tortellini for best results.
- Soup can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop, Oven
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg