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Creamy Spinach Tortellini Soup with Mini Meatballs

Name: Creamy Spinach Tortellini Soup with Mini Meatballs
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Cuisine: American/Classic,Italian
Ingredients: MEATBALLS:; 1 LB Laura's Lean Ground Beef; 1 LB Ground sausage; 1 TSP Salt; 1 TSP Pepper; 1 TSP Garlic powder; 1 TSP Onion powder; 1 TSP Dried basil; 1/4 TSP Red pepper flakes; 1 Cup Breadcrumbs; 2 Eggs; SOUP:; 3 TBSPS Olive oil; 10 Cloves Garlicpeeled; 1/2 Onionchopped; 2 Cans San Marzano peeled tomatoes28-ounce cans; 1 TSP Salt; 1 TSP Pepper; 4 Cups Chicken broth; 1 PKG Frozen tortellini; 8 OZS Mushroomssliced; 8 OZS Cream cheesesoftened; 1/2 PKG Baby spinach

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Ingredients

MEATBALLS:
1 lb Laura's Lean Ground Beef
1 lb Ground sausage
1 tsp Salt
1 tsp Pepper
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Dried basil
1/4 tsp Red pepper flakes
1 cup Breadcrumbs
2 Eggs
SOUP:
3 tbsps Olive oil
10 cloves Garlic (peeled)
1/2 Onion (chopped)
2 cans San Marzano peeled tomatoes (28-ounce cans)
1 tsp Salt
1 tsp Pepper
4 cups Chicken broth
1 pkg Frozen tortellini
8 ozs Mushrooms (sliced)
8 ozs Cream cheese (softened)
1/2 pkg Baby spinach

Yield

Servings^*:

*Serving calculations based on 16oz beef products.
For 12oz beef products reduce serving size by 1/4.

Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 70 Minutes

Serving size based on 1 cup (242g)

Preparation

Mini Meatballs:

1. Preheat oven to 400 degrees F

2. Add all ingredients into a bowl and mix well

3. Form mini meatballs and place on a parchment paper lined baking sheet, bake for 20 minutes or until cooked through

Soup:

1. Heat olive oil and garlic cloves in a heavy bottom pot on medium low heat, stir garlic and flip over until all sides are lightly browned, remove garlic from pan and throw away

2. Add onions to the pot, sauté until translucent and fragrant, about 2-3 minutes

3. Pour canned tomatoes into a big bowl with a spout, squeeze tomatoes with your hands, crushing them until almost pureed. Pour the tomatoes into the pot with the onions, add salt & pepper, stir until combined

4. Pour chicken broth into the pot, let it come to a slowly simmer, then add in frozen tortellini and mushrooms

5. Place lid on the pot and let simmer for about 5 minutes

6. Cut cream cheese into small cubes, add into the pot and stir to mix in

7. Add in baby spinach and mini meatballs to the pot, give the soup a good stir to continue melting in cream cheese, then place lid on pot and let simmer for another 5 minutes or until everything is fully cooked and cream cheese is completely incorporated.

Recipe credit: Mer & Meg Escapades