Italian Wedding Soup with Tortellini - Delicious Fall Recipe!

tortellini

🥗Healthier: zucchini noodles

💰Cheaper: dried pasta

Zucchini noodles reduce carbs while dried pasta is more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free while pecorino offers a similar flavor.

meatballs

🥗Healthier: lean ground turkey

💰Cheaper: canned beans

Turkey reduces fat content while beans provide protein at a lower cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories while bouillon cubes are budget-friendly.

Heat olive oil in a Dutch oven over medium heat until shimmering.

Add chopped onions, carrots, and celery; sauté until softened, not looking to caramelize, about 5-7 minutes.

In a bowl, combine ground chicken, equal parts Romano cheese and bread crumbs, 1 egg, salt, black pepper, and a drizzle of olive oil.

Grate in a clove of garlic and finely chop parsley, adding it to the mixture.

Mix everything together with clean hands and roll tiny meatballs, using cold water to prevent sticking.

Place meatballs on a plate and set aside.

Once the vegetables are softened, add better than bouillon and water to the pot and bring to a boil.

Drop in the meatballs and simmer uncovered on low for about 45 minutes.

If cooking for fewer people, take some soup and put it in a smaller pot before adding tortellini.

Add four cheese frozen tortellini to the boiling soup and wait for them to float and become tender.

Once the tortellini is one minute shy of being done, add fresh baby spinach to the pot and turn off the heat, allowing residual heat to wilt the spinach.

Add a little parmesan cheese directly into the soup for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens