Meatball and Tortellini Soup
with garlic cheese bread
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Saucisse italienne douce, sans boyau
350 g
Tortellinis au fromage
(Contient: Oeuf, Lait, Blé)
113 g
Mirepoix
1 pièce(s)
Tomates broyées à l'ail et aux oignons
2 pièce(s)
Pain à sandwich
(Contient: Blé, Orge Peut contenir : Noix, Sésame, Soya)
¾ tasse(s)
Mozzarella, râpée
(Contient: Lait)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
1 pièce(s)
Courgette
5 g
Mélange d’épices aux fines herbes italiennes
(Contient: Sulfites Peut contenir : Noix, Sésame, Soya, Lait, Moutarde, Arachides, Blé)
2 cs
Chapelure italienne
(Contient: Lait, Blé, Orge, Avoine, Seigle, Sésame, Soya Peut contenir : Noix, Soya, Moutarde, Arachides, Poisson, Oeuf, Sulfites, Triticale, Crustacés)
7 g
Basilic
2 cs
Tartinade à l'ail
(Contient: Soya Peut contenir : Lait, Sulfites)
Pas inclus dans votre livraison
2 cs
Huile*
⅓ cc
Sel*
0.13 cc
Poivre*
1 cs
Lait*
(Contient: Lait)
Ustensiles
Instructions
- 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.
