Remember when I posted the Italian soup base recipe earlier this year?
Well the tortellini and meatball soup with fresh spinach is just what you need to make with the Italian Soup Base.
I made this dish the same day as eating it with my crock pot, as I wasn’t quite sure what time we were going to eat, so I started it in the morning and by the time everyone arrived and was starving enough I had the soup ready to serve.
The soup is very easy to make. If your looking for a quick hot meal for a cold winters night this soup wont break the budget!
For the meatballs I made the Chicken Rosemary and Garlic Meatballs , these meatballs were perfect, they added a ton of flavor and were a good pairing for the tortellini soup. For a quicker option, you can simply use a package of frozen Italian meatballs, and just add them in to the crock pot, allowing at least 1 hour on simmer for the meatballs to thoroughly cook.
When you are almost ready to eat, add in the thawed tortellini and the baby spinach, they take about 3-5 minutes to cook in the crockpot .
Don’t forget the parmesan cheesy garlic bread! Preheat your oven to 350. Line a large cookie sheet with foil.
Add minced garlic to softened butter, mixing well. Simply cut a loaf of French bread in 1/2, than cut the two pieces lengthwise in 1/2, spread the butter onto the 4 bread pieces, sprinkle as much shredded parmesan as you desire onto each piece, and place into the oven for 10-15 mins.
The best part to the recipe, is sitting down with your soup and bread and eating every last bite!
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Ingredients
Instructions
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If using the canned Italian soup base, add into pot otherwise Heat olive oil in a saucepan over medium heat. Add carrots, celery, onion, garlic and cook until softened.
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Add to crockpot, vegetable broth, diced tomatoes, tomato sauce, oregano, basil paste and salt Add meatballs Set on low
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Prior to serving add the tortellini and spinach they need to simmer for 3 mins Add salt as needed
