When my parents were coming over for lunch, I put this in the slow cooker when I woke up in the morning. By the time they arrived, the whole house was filled with the smell of this cooking up to perfection. My mom kept walking over to the pan, but I wouldn’t let her lift it up at all. I told her it was just going to have to wait until it was time to eat. They both really enjoyed the soup… and I enjoyed being able to cook for them for once!
Check out what they are saying about this recipe over at The Seasoned Mom:
“This is such a great meal for those busy nights and would be fun for the big game this weekend too.”
Make this for your company and they’ll never want to go home.
1 teaspoon olive oil
1 cup frozen diced onion (or you can use 1 medium fresh onion, diced)
3 teaspoons minced garlic
1 (28 ounce) can petite diced tomatoes (NOT drained)
1 (15 ounce) can tomato sauce
1 tablespoon Italian seasoning
4 cups Swanson beef broth (I used low sodium)
1 (20 ounce) package frozen Banquet Italian meatballs, thawed
20 ounces fresh three-cheese tortellini pasta
½ cup shredded Kraft Parmesan cheese, plus additional for garnish
Salt and pepper, to taste
Chopped fresh basil, for garnish
In a large pot, heat olive oil over medium-high heat. Add the onion and garlic, cooking and stirring until onion is tender (about 2-3 minutes).
Stir in the diced tomatoes, tomato sauce, Italian seasoning, beef broth, and meatballs. Bring to a simmer and cook, uncovered, for 20 minutes.
Add tortellini to the soup and cook for an additional 7 minutes, or until pasta is tender.
Stir in Parmesan cheese. Season with salt and pepper, to taste.
Serve soup immediately, and garnish with additional cheese and fresh basil.
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Quick Tip: Vegetable broth works in the soup too.
Thanks again to The Seasoned Mom for this lifesaving recipe.