Tortellini Meatball Ricotta Skillet Soup

Prep Time: 25 mins | Cook Time: 35 mins | Course: Dinner | Serves: 6

Tortellini marinara soup with meatballs and ricotta cheese cooks in a skillet. This is not a thin soup, but rather a hearty stew-like consistency of homemade goodness! 

1 quart chicken stock

2 cups water

16 oz dried tortellini

2 cans tomato sauce (or diced tomatoes pureed in a blender)

½ onion, diced

7 cloves garlic

1 tsp italian seasoning

1 tsp oregano

Salt and pepper, to taste

1 cup heavy cream

Meatballs:

1 cup gound beef

1 cup ground turkey or chicken

½ cup bread crumbs

½ cup parmesan cheese, grated

½ onion, diced

7 cloves garlic

1 egg

½ cup heavy cream or ½ n ½ 

Ricotta Topping:

15 oz ricotta cheese

1 tsp italian seasoning

1 tsp oregano

1 tsp garlic salt

Parmesan cheese, grated

1 green onion, sliced

Fresh basil, for garnish

In a heavy bottomed skillet, simmer chicken stock, water, tortellini, tomato sauce, and onion together for about 10 minutes until the pasta is cooked and the onion is softened. Stir in garlic, seasonings, and cream. 

Mix meatball ingredients together in a large mixing bowl. Drop by tablespoonfuls or with a cookie scoop. Cover with a lid and simmer for 20 minutes; add more water as needed if the liquid has diminished. Mix together the ricotta cheese with italian seasoning, oregono, and garlic salt in a medium-sized mixing bowl. Remove lid from soup and scoop balls of the ricotta cheese mixture with the same scoop as you used for the meatballs, on top of the soup. Warm over a low-simmer for about 5 minutes without stirring. Top with freshly grated parmesan cheese, fresh basil, and green onions as desired for garnish before serving.