This recipe from a book by Chris Wallace's wife Lorraine. I made it tonight, it was one of the best soups I have ever made.
Tortellini and Meatball SoupMAKE AHEAD: The soup can be refrigerated in an airtight container for up to 3 days.
8 to 10 servings
Ingredients:
1 pound bulk sweet Italian sausage **I used Johnsonville sweet Italian brats, cut the casing off.
2/3 cup fine plain breadcrumbs
Pinch plus 3/4 teaspoon kosher salt
Pinch freshly ground black pepper, plus more to taste
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (1 cup)
4 carrots, peeled and cut into quarters lengthwise, then cut into 1/3-inch-thick slices
6 cloves garlic, minced. **I used Jared garlic
8 cups (2 quarts) homemade or store-bought low-sodium chicken broth
1 cup water. **I used more chicken broth and used no water
Two 9-ounce packages fresh four-cheese tortellini or cheese ravioli
2 tablespoons Italian seasoning blend
2 tablespoons chopped basil leaves **I used freeze dried basil. I use it all the time instead of fresh.
2 roasted red peppers (from a jar), drained and chopped
Freshly squeezed juice from 1/2 or 1 lemon (2 tablespoons) **I could taste the lemon juice "in a good way", I highly recommend squeezing your own.
6 cups loosely packed baby spinach leaves, washed and dried
Directions:
Combine the sausage and bread crumbs in a large bowl and add the pinches of salt and pepper; mix well. Use clean, damp hands to form meatballs about 3/4 inch in diameter.
Heat the oil in a large, heavy soup pot or Dutch oven over medium heat. Add the onion and carrots; cook for about 5 minutes, stirring occasionally, until the vegetables are tender. Add the garlic and cook, stirring, for 1 minute.
Add the broth, water, the remaining 3/4 teaspoon salt and the black pepper to taste. Once the liquid begins to bubble at the edges, add the meatballs and cook for 6 minutes, adjusting the heat so the liquid barely bubbles. Add the pasta and Italian seasoning blend; cook for 4 minutes, then add the basil, roasted red peppers and lemon juice; cook for about 3 minutes or until the pasta is tender.
Gently stir in the spinach and remove from the heat. Cover and let stand for about 2 minutes or until the spinach is wilted but still bright green. Taste, and adjust the seasoning as needed.
Ladle into individual bowls (preferably warmed ones); serve hot.
**I also added a little shredded Parmesan cheese and a pinch of basil in the meatballs.
