Italian Meatball and Tortellini Soup

Prep 35 min
Total 35 min
Ingredients 10
Servings 6

This hearty soup is meal-worthy! Made with three-cheese tortellini, bell peppers, tomatoes, cheese and Italian meatballs, every bite is super satisfying and perfectly cozy.

By Pillsbury Kitchens

Updated August 21, 2019

Make with

Progresso Broth

Ingredients

2

tablespoons olive oil
1/2

cup chopped red bell pepper
1/2

cup chopped onion
1

can (14.5 oz) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
1

carton (32 oz) Progresso™ chicken broth
2

cups fully cooked frozen Italian meatballs (from 22-oz bag)
1/4

teaspoon salt
1/4

teaspoon pepper
1

package (9 oz) refrigerated three-cheese tortellini
1/2

cup shredded Parmesan cheese

Steps

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1

In 4-quart Dutch oven, heat oil over medium heat. Add red bell pepper and onion; cook 3 to 5 minutes, stirring occasionally, until tender.
2

Add diced tomatoes, broth, frozen meatballs, salt and pepper; heat to boiling. Reduce heat; cover and simmer 4 to 5 minutes or until heated through. Stir in tortellini; return to simmering, and cook uncovered 4 to 5 minutes or until pasta is heated through.
3

Serve topped with Parmesan cheese.

This is a hearty soup; if you prefer more broth, add an additional 1 cup chicken broth.
Stir in 1/4 teaspoon crushed red pepper flakes for a little zip.
Garnish with fresh basil, if desired.
Serve with Pillsbury™ French bread or crescent rolls for dipping.

Nutrition Facts

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 34%
Saturated Fat 8g 41% Trans Fat 1/2g
Cholesterol: 135mg; 45%
Sodium: 1420mg; 59%
Potassium: 380mg; 11%
Total Carbohydrate: 25g; 8%
Dietary Fiber 2g 8% Sugars 6g
Protein: 27g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 15%; 15%
Calcium: 25%; 25%
Iron: 20%; 20%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;