Big Batch Italian Meatball and Tortellini Soup
with Garlic Cheese Bread
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Mild Italian Sausage, uncased
350 g
Cheese Tortellini
(Contains: Egg, Milk, Wheat)
113 g
Mirepoix
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May contain traces of: Tree nuts, Sesame, Soy)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Zucchini
5 g
Italian Herb Spice Blend
(Contains: Sulphites May contain traces of: Tree nuts, Sesame, Soy, Milk, Mustard, Peanuts, Wheat)
2 tbsp
Italian Breadcrumbs
(Contains: Milk, Wheat, Barley, Oats, Rye, Sesame, Soy May contain traces of: Tree nuts, Soy, Mustard, Peanuts, Fish, Egg, Sulphites, Triticale, Crustaceans)
7 g
Basil
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Milk, Sulphites)
Not included in your delivery
2 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- 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.
- To a medium bowl, add beef, italian breacrumbs and milk. Season with salt and pepper, then combine.
- 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.**
- 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.
- 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.
- Add basil to soup. Season with salt and pepper.
- Divide soup between bowls.
- Sprinkle parmesan over top.
- Serve cheesy garlic bread on the side.
