Meatball Tortellini Soup

Ingredients

OZO™ Plant-Based Italian Style Meatballs	1 Package
Olive oil	2 Tablespoons
Zucchini, cut into 1/2″ cubes	1½ Cup
Yellow onion, diced	1 Cup
Butternut squash, peeled, seeded, and cut into 1/2″ cubes	1 Cup
Garlic, minced	1 Tablespoon
Italian seasoning	1½ Teaspoons
Kosher salt	1¼ Teaspoons
Ground black pepper	½ Teaspoon
Red pepper flakes	¼ Teaspoon
Vegetable stock	4 Cups
Diced tomatoes	(1) 10 oz. Can
Three cheese tortellini (refrigerated)	(1) 9 oz. Package
Packed kale, stems removed & leaves torn	1 Cup
Fresh basil, chopped	¼ Cup
Shaved Parmesan cheese (for serving)

Directions

Step 1

Preheat oven to 375°F.

Step 2

Place thawed meatballs onto a lined or nonstick sheet pan and cook until meatballs reach an internal temperature of 165°F, about 7-10 minutes. Remove from heat and set aside.

Step 3

Add zucchini, onions, and squash to a large pot and cook, stirring frequently, until onions are translucent, about 5-7 minutes.

Step 4

Add garlic, Italian seasoning, salt, pepper, and pepper flakes and cook, stirring constantly for 1-2 more minutes.

Step 5

Add vegetable stock and tomatoes, stir to combine, and bring to a boil.

Step 6

Stir in tortellini, cooked meatballs, and kale. Cover pot and cook until tortellini are tender, about 4-6 minutes.

Step 7

Stir in basil.

Step 8

Divide soup between bowls, top with Parmesan, and serve immediately!