Sonoma Tortellini Minestrone

“A delicious soup from the Sonoma 1993 Winning Recipes. It goes together even faster if you have meatballs in the freezer.”
1hr 5mins

Ingredients Nutrition


  1. Slice dried tomatoes into 1/4-inch wide strips; place in small bowl.
  2. Add the boiling water; set aside.
  3. In large bowl, combine ground beef, sausage, bread crumbs, 1 tablespoon Parmesan cheese, salt, pepper, and egg with hands, mix well.
  4. Shape mixture into 3/4 inch meatballs.
  5. In 6 quart Dutch oven, heat the oil over medium heat.
  6. Add meatballs; brown on all sides.
  7. Remove to bowl.
  8. To drippings in pan, add onion and garlic; saute until golden.
  9. Spoon off fat from pan.
  10. Return meatballs to pan; add tomatoes and their liquid, carrot, Italian seasoning, basil, beef broth and tortellini.
  11. Heat to boiling over medium-high heat.
  12. Reduce heat to medium; cover; simmer 15 minutes.
  13. Add zucchini; cover and cook 5 minutes or until zucchini is crisp-tender and tortellini is al dente or softer, if desired.
  14. Pass additional Parmesan cheese.

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