Meatball Tortellini Soup

SERVES
4-6
PREP TIME
15 minutes
COOK TIME
25-30 minutes

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)
Plant-based Italian Style Meatballs

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!

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