Italian Meatball and Cheese Tortellini Soup

Ingredients

• 1  bay leaf 
• 2 quarts beef stock 
• 2 tablespoons butter 
• 12 ounce canned tomatoes diced canned
• 0.5 cup carrots diced
• 1 pound cheese tortellini fresh
• 1 tablespoon garlic fresh minced
• 0.5 cup green beans 
• 1 tablespoon penzey's southwest seasoning italian
• 0.5 cup kale chopped
• 1 pound meatballs frozen italian-style thawed cooked
• 1  onion diced
• 2 tablespoons parmesan cheese grated

Equipment

• bowl
• ladle
• pot

Directions

1. Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes.
2. Pour the beef stock into the pot; add the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and tortellini; return to a boil and cook another 5 minutes. Ladle into bowls and top each with about 1 teaspoon Parmesan cheese to serve.