Ingredients
For the soup:
Extra-virgin olive oil
3 cloves garlic, smashed
2 large carrots, chopped
1 medium onion, chopped
2 ribs celery, sliced
1 bay leaf
4 fresh thyme sprigs
3 quarts low-sodium chicken broth
5 parsley stems, plus 1/4 cup finely chopped flat-leaf parsley, for garnish
4 black peppercorns
Kosher salt
Grated Parmigiano-Reggiano, for garnish
For the meatballs:
1 medium onion, diced
Olive oil
6 links organic chicken-apple sausage meat
1 egg
1 teaspoon fresh thyme leaves
1 handful fresh parsley leaves
1/4 cup grated Parmigiano-Reggiano
2 pounds frozen cheese tortellini, store bought
Kosher salt and freshly ground black pepper
Directions
- 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.