Continuing with the theme of “OMG is it cold in New England”, here is a bowl of homemade hearty winter Minestrone with Tortellini and Turkey Meatballs, sure to warm you up and fill you up. It’s delicious. Also, coincidentally, February 4 is National Homemade Soup Day. Yeah, not joking, but coincidental because I made the soup first and then I heard about the “holiday”.
Ingredients
for the meatballs
1 small onion, grated
3 garlic cloves, minced
1 large egg
1/4 cup dried bread crumbs
1/4 cup chopped fresh Italian parsley leaves
1/2 cup grated Parmesan
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground turkey
3 tablespoons olive oil
for the soup
1 large yellow onion, 1/2-inch dice
2 large carrots, 1/2-inch dice
2 large celery stalks, 1/2-inch dice
4 cloves garlic, minced
2 teaspoons fresh thyme leaves, minced
16 oz can dice tomatoes in juice
6 cups low sodium chicken broth
a few handfuls broccoli or cauliflower florets, about 1 1/2 inches
salt and pepper
15 oz can kidney beans, drained
15 oz can Great Northern beans, drained
2 cups tortellini pasta (either shelf-stable/dried or fresh)
2 tablespoons pesto (store bought is fine)
Directions
First, make your meatballs. These can be made a day or two ahead and can even be frozen (and added to the soup frozen). Add the onion, garlic, egg, bread crumbs, parsley, Parmesan, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/2-inch-diameter meatballs. Place on a large plate or baking sheet. Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and sauté until browned on all sides, about 5 minutes. Transfer the meatballs to a plate lined with paper towels to catch any excess oil. Set aside while making the soup. Alternatively, you can refrigerate or freeze them until needed.
In a large Dutch oven over medium-high heat, add 1 tablespoon olive oil and bring up to temperature. Add the onions, carrots, celery, garlic, and thyme. Sauté, stirring frequently, about 6-8 minutes, until the vegetables begin to soften and the onions are translucent. Add the tomatoes, broccoli and cauliflower florets chicken broth, and a generous amount of salt and pepper. Bring to a boil, lower the heat and cover. Simmer 20 minutes.
Add the beans, pasta, pesto and the cooked turkey meatballs. Stir to combine and heat through. Taste for seasoning and add more salt and pepper as needed. Serve with grated parmesan cheese and crusty bread.
