Hearty Tuscan 'Marry Me' Meatball Soup
This rich and creamy Tuscan 'Marry Me' meatball soup combines tender meatballs, short-cut pasta, kale, and sun-dried tomatoes in a one-pot pressure-cooked delight. Perfect comfort food for busy nights or cozy weekends.
Equipment
- 1 Dutch oven medium size
Ingredients
Main Ingredients
- 10 oz organic meatballs fresh or frozen, any type
- 4 oz short-cut pasta like fusilli
- 1-2 Tbsps extra virgin olive oil
- 4 cloves garlic minced
- 5 cups chicken or beef stock organic
- 3 Tbsps organic all-purpose flour
- 1.5 Tbsps Tuscan Marry Me blend
- 1 teaspoon sea salt
- 4 Tbsps tomato paste organic
- 1 cup organic heavy cream
- 3 Tbsps white cooking wine or sub with more stock
- 5-6 sundried tomatoes roughly chopped
- 1 cup kale chopped
- 1 cup freshly-grated parmesan cheese
Instructions
Instructions
- In a Dutch oven over medium-high heat, heat olive oil.
- Add garlic, sundried tomatoes, and meatballs; sauté for 1–2 minutes until fragrant.
- Stir in tomato paste, sea salt, Marry Me blend, and flour until combined.
- Add stock, heavy cream, wine, kale, and uncooked pasta. Stir to combine.
- Simmer for 15–20 minutes until meatballs are cooked and pasta is tender.
- Stir in freshly grated parmesan and simmer an additional 1–2 minutes.
- Remove from heat and serve hot topped with extra parmesan.
Notes
Top with extra parmesan and serve with crusty bread for a cozy dinner. Leftovers store well for 3–4 days or freeze up to 6 months.