Sonoma Tortellini Minestrone

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

A delicious soup from the Sonoma 1993 Winning Recipes. It goes together even faster if you have meatballs in the freezer.

Ingredients Nutrition

Directions

  1. Slice dried tomatoes into 1/4-inch wide strips; place in small bowl.
  2. Add the boiling water; set aside.
  3. In large bowl, combine ground beef, sausage, bread crumbs, 1 tablespoon Parmesan cheese, salt, pepper, and egg with hands, mix well.
  4. Shape mixture into 3/4 inch meatballs.
  5. In 6 quart Dutch oven, heat the oil over medium heat.
  6. Add meatballs; brown on all sides.
  7. Remove to bowl.
  8. To drippings in pan, add onion and garlic; saute until golden.
  9. Spoon off fat from pan.
  10. Return meatballs to pan; add tomatoes and their liquid, carrot, Italian seasoning, basil, beef broth and tortellini.
  11. Heat to boiling over medium-high heat.
  12. Reduce heat to medium; cover; simmer 15 minutes.
  13. Add zucchini; cover and cook 5 minutes or until zucchini is crisp-tender and tortellini is al dente or softer, if desired.
  14. Pass additional Parmesan cheese.

Reviews

(1)
Most Helpful

This soup is all I had hoped it would be! Very flavorful and satisfying. Another winning recipe from our very own, Lazyme : ) Thanks again!

Bev February 07, 2007

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