Step 1

Heat the olive oil in a soup pot, then sauté the chopped onion, sliced carrot and celery for 5 minutes over low heat, then add the minced garlic and cook for 30 seconds.

Step 2

Pour in the canned chopped tomatoes, sliced fresh basil or dried basil and mix, then let the vegetables cook for 5-7 minutes. We are looking for the tomatoes to cook down and for the flavors to blend.

Step 3

Next add the meatballs (could be frozen) and chicken stock with a pinch of salt, bring to a boil and cook for 20 minutes if meatballs are cooked from frozen and 15 minutes if defrosted.

Step 4

Then add tortellini and chopped kale and cook for 3 minutes longer. Increase the timing to 5 minutes if tortellini is frozen.