Vegetable oil
Italian sausage
Chicken broth
Fennel seeds
1 Tbsp
16 oz.
3 cups
1 tsp
Tomato sauce
15 oz.
Diced tomatoes
Sliced carrots
Chopped yellow squash
Chopped zucchini
Cheese tortellini
Dried basil
14.5 oz.
3/4 cup
3/4 cup
3/4 cup
3 Tbsp
2 cups
Make the meatballs
1
Heat vegetable oil in a large stock pot over medium heat. Form sausage into 1-inch meatballs.
brown the meatballs
2
Working in batches, add the meatballs to the pot. Cook the meatballs until they are browned on all sides and no longer pink in the center, about 7-10 minutes.
add the broth and carrots
3
Remove meatballs from the pot and drain grease. Add broth, fennel seeds, tomato sauce, diced tomatoes, and carrots. Simmer for about 10 minutes.
Add the Tortellini
4
Add the vegetables, basil, and tortellini. Boil about about six minutes. Add the meatballs and heat through.
Season with salt and pepper
5
Season with salt and pepper to your preference. Garnish with Parmesan cheese if desired.
Calories
Carbohydrates
Fat
Sodium
474kcal
37g
23g
1065mg
2 CUPS