Ingredients
1 T olive oil
1 T minced garlic
1 yellow onion, diced
1 carrot, diced
15 - 20 frozen turkey meatballs, thawed
8 cups chicken broth
9 oz (1 package/2.5 servings) frozen cheese tortellini
1/4 t red pepper flakes
1/4 t dried thyme
1/4 t Tabasco sauce
2 14.5 ounce cans petite diced tomatoes
1/2 cup shredded Parmesan cheese
1/2 cup of fresh basil, roughly chopped
salt and pepper to taste
French bread
Preparation
In a large stock pot, place garlic and olive oil on medium heat, stirring constantly until garlic is browned; about 3 minutes.
Add onions and carrots and continue stirring for 4 - 5 minutes or until vegetables become soft.
In the meantime, in a medium pot, cook tortellini according to package; set aside.
Add chicken broth to carrot onion mixture and bring to a simmer.
Place meatballs in a microwave save container to thaw. After thawed, dice into halves or thirds. Add to onion carrot mixture.
Add pepper flakes, thyme, Tabasco and tomatoes. Bring to a simmer for 5 minutes or until thoroughly heated; add salt and pepper to taste.
Top with parmesan cheese and basil. Serve piping hot with French bread.
