Recipe courtesy of Tyler Florence
Save Recipe Print
Yield:
6 to 8 servings
Yield:
6 to 8 servings

Ingredients

For the soup:
For the meatballs:

Directions

Watch how to make this recipe.

For the soup:

Set a large stock pot over medium heat. Add olive oil, half the garlic, carrot, onion, celery, bay leaf, and thyme and gently saute until fragrant, about 5 to 7 minutes. Pour in chicken broth, add parsley stems, black peppercorns and salt, to taste. Bring to a boil then reduce heat to simmer while you work on meatballs and tortellini.

For the meatballs:

Caramelize the diced onion in a saute pan with a little olive oil over medium heat. Add the sausage, egg, onion, thyme, parsley, and cheese to the bowl of a food processor and pulse until they all come together. Season with salt and pepper. Heat a skillet with a few tablespoons of olive oil until just smoking. Use a small ice cream scoop to drop meatballs onto skillet. Cook, turning, until golden brown.

Drop tortellini straight from freezer into soup. Cook until they float. Once meatballs are browned, add to pot of chicken broth. Bring to a simmer and cook for 2 or 3 minutes. Give soup a final seasoning and serve in shallow bowls with a small shower of Parmesan, olive oil, and parsley.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chicken Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Beer Can Chicken

Recipe courtesy of Bob Blumer

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Noodle Kugel

Recipe courtesy of Dave Lieberman

Sesame and Peanut Noodles

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword