Tortellini and Spinach soup

Tortellini and Spinach soup is a perfect idea for lunch or even dinner; it combines delicate Tortellini, Pork, Italian Sausage, fresh Spinach and the finest Cheeses for an unforgettable flavor, It’s perfectly paired with a warm crusty Italian Bread!

Tortellini and Spinach soup

• 3/4 pound of lean beef
• 1 pound Italian sausage, casings removed
• 2/3 cup fresh white bread crumbs
• 2 teaspoons minced garlic (2 cloves)
• 3 tablespoons chopped fresh parsley leaves
• 1/4 cup freshly grated Pecorino Romano
• 1/4 cup freshly grated Parmesan, plus extra for serving
• 3 tablespoons milk
• 1 extra-large egg, lightly beaten
• Kosher salt
• freshly ground black pepper

For the soup:

• 2 tablespoons good olive oil
• 1 cup minced yellow onion
• 2 cups diced carrots (3 carrots), cut into 1/4 inch pieces
• 1 cup diced celery (2 stalks), cut into 1/4 inch pieces
• 10 cups homemade chicken stock
• 1/2 cup dry white wine
• 24 ounces baby spinach washed and trimmed
• 2 tablespoons fresh basil
• Kosher salt
• freshly ground black pepper

Directions

1. Preheat the oven to 350 degrees F.
2. For the meatballs, place the ground beef, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs on a sheet pan lined with parchment paper.  (You should have about several small meatballs. They don’t have to be perfectly round.)
3. Bake for 30 minutes,  until cooked through and lightly browned. Set aside.
4. In the meantime, for the soup: heat the olive oil over medium-low heat in a large heavy-bottomed soup pot.  Add the onion, carrots, and celery and sauté until softened, 5 to 6 minutes, stirring occasionally.
5. Add the chicken stock and wine and bring to a boil.  Turn to simmering heat  and cook for 6 to 8 minutes.
6. Add the fresh basil, cooked pasta, and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.
7. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

 © Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms, please use share buttons provided.