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Creamy Tomato Soup with Italian Meatballs & Tortellini

Creamy Tomato Soup with Italian Meatballs & Tortellini


• Pane Turano
• 32 ounces chicken broth
• 10.5 ounces cream of chicken soup (1 can)
• 3 cans of diced tomatoes (basil, garlic, oregano)
• 1 teaspoon minced garlic (jar)
• 1 tablespoon dry minced onion
• 1.5 tablespoons Italian seasoning
• 1/4 teaspoon red pepper flakes
• 2 bay leaves
• 19 ounces cheese tortellini
• 2 cups heavy whipping cream
• 3 cups fresh chopped kale
• sea salt to taste
• black pepper to taste
• garnish with red pepper flakes and 4 Italian cheese
• 1/2 pound Italian sausage
• 1/2 pound ground beef
• 1 tablespoon Italian seasoning
• 1/2 cup of Pane Turano bread crumbs
• 1/4 cup 4 Italian shredded cheese
• 1 tablespoon dry minced onion
• 1/2 teaspoon minced garlic (jar)
• 1 egg
• sea salt to taste
• black pepper to taste
• olive oil to brown meatballs


① Place chicken broth, cream of chicken, canned tomatoes(juice and all), garlic, minced onion, Italian seasoning, red pepper flakes, bay leaves, salt and pepper in a large pan on stove. Let it simmer while preparing the other ingredients.
② Place all ingredients in a bowl and mix with hands until all ingredients are mixed. Roll into small balls. Put olive oil in a skillet on medium and browned the outsides.
③ After browning the meatballs on the skillet, add them to your soup. Right before serving, cook the tortellini according to the package in a separate pot. Add tortellini, chopped kale, and heavy whipping cream and let it simmer before serving.
④ Add red pepper flakes or Italian shredded cheese for a nice finish and serve with a toasted slice of your favorite Turano bread!

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