This recipe, which came from Lorraine Wallace's book "Mr. Sunday's Soups", is one of our favorite soups. It is very hearty and tasty.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
You can make the meatballs as large or as small as you like. I make them using my 1-tablespoon scoop and just drop them in the soup right away. If you use low-sodium chicken broth you will have a little more flexibility with the seasoning. Some Italian sausage can be saltier than others, so don't add too much salt until those meatballs go in. I use Italian sausage links and use a paring knife to cut the casing off. If you have leftovers, you will need to add more stock the next day as the tortellini soak up a lot of the stock overnight.