Italian meatball and tortellini Soup
with garlic cheese bread
Allergens:
Egg
•Milk
•Wheat
•Barley
•Sulphites
•Oats
•Rye
•Sesame
•Soy
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
serving amount
250 g
Mild Italian Sausage, uncased
350 g
Cheese Tortellini
113 g
Mirepoix
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 unit(s)
Sandwich Bun
¾ cup
Mozzarella Cheese, shredded
¼ cup
Parmesan Cheese, shredded
1 unit(s)
Zucchini
5 g
Italian Herb Spice Blend
2 tbsp
Italian Breadcrumbs
7 g
Basil
2 tbsp
Garlic Spread
Not included in your delivery
2 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Milk*
Nutrition Values
Calories1500 kcal
Fat65 g
Saturated Fat22 g
Carbohydrate164 g
Sugar22 g
Dietary Fiber13 g
Protein68 g
Cholesterol175 mg
Sodium3480 mg
Trans Fat1 g
Potassium2100 mg
Calcium750 mg
Iron9.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Medium Pot
•Large Pot
•Medium Bowl
•Baking Sheet
Cooking Steps
1
- Before starting, preheat the oven to 400°F.
Wash and dry all produce. - Bring a large pot of salted water to a boil (use same for 4 servings).
- Halve zucchini lengthwise, then cut into 1/2-inch moons.
- Heat a medium pot over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then mirepoix, zucchini and Italian Herb Spice Blend. Cook for 1-2 min, stirring occasionally, until beginning to soften.
- Add crushed tomatoes and 3 1/2 cups (7 cups) water. Stir to combine. Season with salt and pepper.
- Cover and bring to a boil over high. Reduce heat to medium. Cover and cook for 8-10 min, stirring occasionally, until veggies softened.
2
- To a medium bowl, add beef, italian breacrumbs and milk. Season with salt and pepper, then combine.
3
- Using your fingers or two spoons, roll 1/2 tbsp-sized meatballs and gently drop directly into simmering soup. (Note: It's okay if meatballs are not perfectly round!)
- Cook for 3-6 min, stirring occassionally, until meatballs are cooked through.**
4
- To the boiling water, add tortellini. Cook for 2-4 min, stirring occasionally, until tender but still firm to
the bite. Reserve 1/2 cup (1 cup) pasta water.
Strain tortellini and add to soup.
5
- Meanwhile, halve buns.
- On an unlined baking sheet, arrange buns cut-side up. Spread garlic spread on buns. Sprinkle mozzarella over top. Toast in the middle of the oven for 3-4 min, until cheese melts. (TIP: Keep an eye on buns so they don't burn!)
- Roughly chop basil.
6
- Add basil to soup. Season with salt and pepper.
- Divide soup between bowls.
- Sprinkle parmesan over top.
- Serve cheesy garlic bread on the side.
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