Recipe courtesy of Tyler Florence
Yield:
6 to 8 servings
Level:
None
Yield:
6 to 8 servings
Level:
None

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.

IDEAS YOU'LL LOVE

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Chicken Noodle Soup

Recipe courtesy of Michele Urvater

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Slow Cooker Mexican Chicken Soup

Recipe courtesy of Ree Drummond

Tortilla Chicken Soup

Recipe courtesy of Gourmet Magazine

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Chicken and Vegetable Stir-Fry with Udon Noodles

Recipe courtesy of Anne Burrell

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking