So recently I was helping host a bridal shower and we worried that our appetizers and dessert options wouldn’t be enough. The MOH pulled out this recipe she found on Pinterest and it was such a hit! So easy it’s not even fair. It’s also the best thing to make in bulk since it’s a crockpot dish. It comes out so succulent and has the crowd-pleasing sweet and savory element that works well for hosting others.
Bonus: no cooking skills needed whatsoever, just dump and serve.
For all you haters who think soup isn’t a meal, wait till you try this one. It’s so filling I can guarantee you wont need anything else! There is a starch, a protein, some veggies, etc. Its a meal in a bowl so save your judgments for something else.
Yo on a real tip- grab a big soup pot/pan! Ideally, like a dutch oven type cookware move. Don’t pull a me and start in something too small for all the ingredients and have to transfer to a bigger item half way through. Its going to mess up your whole soup making mojo. Trust me.
Chop a medium to large yellow onion into small pieces
3 tbsp. of minced garlic
2 tbsp. of grated parmesan cheese
4 tbsp. of light cream
salt & pepper to taste
1 can of diced tomatoes
1 box of low sodium chicken broth
1 package of uncooked, raw, store bought cheese tortellini
1 bag of kale
1/2 bag of spinach
1 package (about 1-1.5 lbs.) of spicy Italian chicken sausage (remove meat from casing and create mini meatballs so they can cook evenly in the broth).
Anyway, once you have figured out your cooking vessel, sweat the onions and garlic with salt, pepper and some olive oil for about 10-15 min on high heat. Add the can of diced tomatoes (whole can, with liquid) and the chicken broth. Once the liquids are brought to a boil, reduce heat and add cheese & cream while stirring add in “meatballs”. Raise heat back to high to bring liquids to a boil again and add the greens. Simmer for 10-15 min (greens will be wilted and meat will be cooked) before adding the tortellini, let that cook for 5-7 min (once they rise to the top of the soup, cut the heat & serve).
Total cook time should be about 45 min, prep is very short max 5 min.You will have multiple meals out of this recipe so its worth the time.
Perverts, this is a Meatballs 3 different ways recipe. A menage a tois of balls. (Ha sorry I can’t help myself). Anyway, baked or pan seared…you pick your favorite. Chicken, turkey, or pork…you pick your favorite meat (that’s what she said?). OK for real though, the base for the mixture of these meatballs is the same: simple and delicious. The rest, you pick. Swear you can do it, all by your damn delish self.
Fine chop a large Vidalia onion, throw that in the bowl and then throw in Italian breadcrumbs (About a cup) After that add red chili flakes based on your level of spice preference. Lastly, toss in parsley flakes (dried or fresh), salt, black pepper (to taste, I do a pinch each or 1 tsp.) and a tablespoon of minced garlic. (I did 2 tbsp. but I’m crazy for garlic, so ya disclaimer) Crack an egg into the mixture and add your choice of ground meat. Don’t over-work the meat and form balls with your hands. I try to wet my hands with olive oil when doing this so the meat slides right off. (Too many jokes, too easy, I’ll take the mature route just this once).
Editor’s Note: Make sure if frying or pan searing that your olive oil is hot enough, but not scorching because the inside will remain raw while the outside burns (medium heat, kids). For baking the oven should be at 350 degrees and the duration will be based on meatball size. (1 lb. of ground meat should yield 6-8 medium-sized meatballs at 15-20 minutes).