Italian Meatball and Tortellini Soup

6-8 servings

2 Tbsp butter
1 onion, diced
1 Tbsp minced fresh garlic
2 quarts beef stock
1 (12 ounce) can diced tomatoes
1 cup green beans
1 cup diced carrot
1 cup chopped kale
1 Tbsp Italian seasoning
1 bay leaf (I left this out)
1 pound frozen, cooked Italian-style meatballs - thawed
1 pound fresh cheese tortellini
grated Parmesan cheese


Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot; add the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and tortellini; simmer 5 minutes. Ladle into bowls and top each with grated Parmesan cheese to serve.