Curried Tortellini Meatball Soup
A creamy, curried soup this version is quick & easy and is infused with the flavor of beef meatballs, tender tortellini pasta, and sweet chopped tomatoes.
- 6 cups chicken broth
- 3-4 tsp curry powder
- 3 tsp minced garlic
- 1 tbsp olive oil
- 1 14 oz can of coconut milk
- 1 lb cheese tortellini
- 1 cup thinly sliced baby bella mushrooms
- 1 tsp dried parsley
- 1 bag large frozen meatballs, slightly thawed
- 1-2 Roma tomatoes, chopped
- 1/4 cup heavy cream
In a dutch oven, or other large soup pot, sauté the onion until soft and tender. Season with the curry powder, add in the garlic, and continue cooking an additional minute. Stir in the chicken broth, and bring the mixture to a boil.
Reduce the heat to a simmer, and stir in the milk, tortellini, mushrooms, parsley, and meatballs. Continue cooking, stirring occasionally, until the meatballs are cooked through and the tortelini's tender
Stir in the cream and tomato, just until heated through. Serve immediately, and enjoy!6