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Fresh Italian Meatballs and Sausage

Calabrese Tortellini Soup

Warm up with an easy soup recipe including Carando's Abruzzese meatballs and your favorite type of torellini.

alarm
Prep Time
1 hr 15 min
school
Skill Level
Intermediate
restaurant_menu
Servings
10 Servings

Warm up with an easy soup recipe including Carando's Abruzzese meatballs and your favorite type of torellini.

10 servings
Recipe Image

Ingredients
10 servings


  • pkg. Carando Abruzzese Italian Style Meatballs16 oz.
  • chopped yellow onion1 cup(s)
  • sliced carrot1 cup(s)
  • garlic, cut into slivers3 clove(s)
  • box no salt added beef stock32 oz.
  • can diced tomatoes28 oz.
  • can tomato paste8 oz.
  • dry red wine1/2 cup(s)
  • water1/2 cup(s)
  • dried basil1/2 tsp.
  • dried oregano1/2 tsp.
  • large bell peppers, chopped2 whole
  • sliced zucchini1 1/2 cup(s)
  • frozen cheese tortellini16 oz.
  • chopped fresh italian parsley1 tbsp.

Instructions


  1. Crumble meatballs and cook in 6-quart stockpot over medium-high heat until well browned. Add onion, carrot and garlic; sauté 3 minutes.

  2. Stir in beef stock, tomatoes, tomato paste, wine, water basil and oregano; bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally.

  3. Add remaining ingredients; simmer an additional 30 minutes. If desired, serve topped with freshly grated Parmesan cheese. Leftovers freeze well.

  4. *For an extra kick, use Carando Sicilian Italian Style Meatballs

Recipe Image
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10 servings

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Warm up with an easy soup recipe including Carando's Abruzzese meatballs and your favorite type of torellini.

10 servings
Recipe Image

Ingredients
10 servings


  • pkg. Carando Abruzzese Italian Style Meatballs16 oz.
  • chopped yellow onion1 cup(s)
  • sliced carrot1 cup(s)
  • garlic, cut into slivers3 clove(s)
  • box no salt added beef stock32 oz.
  • can diced tomatoes28 oz.
  • can tomato paste8 oz.
  • dry red wine1/2 cup(s)
  • water1/2 cup(s)
  • dried basil1/2 tsp.
  • dried oregano1/2 tsp.
  • large bell peppers, chopped2 whole
  • sliced zucchini1 1/2 cup(s)
  • frozen cheese tortellini16 oz.
  • chopped fresh italian parsley1 tbsp.

Instructions


  1. Crumble meatballs and cook in 6-quart stockpot over medium-high heat until well browned. Add onion, carrot and garlic; sauté 3 minutes.

  2. Stir in beef stock, tomatoes, tomato paste, wine, water basil and oregano; bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally.

  3. Add remaining ingredients; simmer an additional 30 minutes. If desired, serve topped with freshly grated Parmesan cheese. Leftovers freeze well.

  4. *For an extra kick, use Carando Sicilian Italian Style Meatballs

Recipe Image

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