Easy Tortellini Meatball Soup

• 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

1. In a large stock pot, place garlic and olive oil on medium heat, stirring constantly until garlic is browned; about 3 minutes.
2. Add onions and carrots and continue stirring for 4 - 5 minutes or until vegetables become soft.
3. In the meantime, in a medium pot, cook tortellini according to package; set aside.
4. Add chicken broth to carrot onion mixture and bring to a simmer.
5. Place meatballs in a microwave save container to thaw. After thawed, dice into halves or thirds. Add to onion carrot mixture.
6. Add pepper flakes, thyme, Tabasco and tomatoes. Bring to a simmer for 5 minutes or until thoroughly heated; add salt and pepper to taste.
7. Top with parmesan cheese and basil. Serve piping hot with French bread.

olive oil, t, yellow onion, carrot, turkey meatballs, chicken broth, frozen cheese tortellini, red pepper, thyme, tabasco sauce, tomatoes, parmesan cheese, fresh basil, salt, bread

Taken from www.epicurious.com/recipes/member/views/easy-tortellini-meatball-soup-52917491 (may not work)