Ingredients

• 1 pound vegetarian crumbled meat substitute
• 0.5 cup breadcrumbs, fresh
• 0.5 cup whole milk
• 0.333 cup Parmigiano-Reggiano cheese, finely grated
• 1 egg
• 0.25 cup fresh Italian parsley, minced
• 2 clove garlic, minced
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper, freshly ground
• 8 cup vegetable broth
• 2 carrots, sliced thin
• 2 cup fresh escarole, roughly chopped
• 8 ounce spinach and cheese tortellini
• 1 tablespoon olive oil
• 0.5 teaspoon dried Italian seasoning
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper, freshly ground
• 2 tablespoon Parmigiano-Reggiano cheese, finely grated
• 2 tablespoon fresh Italian parsley, minced

Steps

1. In a medium bowl, combine the vegetarian crumbled meat substitute, breadcrumbs, milk, grated Parmigiano-Reggiano, egg, 1/4 cup minced parsley, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined; do not overmix.
2. Form the mixture into small meatballs about 1 inch in diameter, placing them on a plate as you work. You should have approximately 20-24 meatballs.
3. In a large pot, heat olive oil over medium heat. Carefully add the meatballs in a single layer and cook for 4 minutes, gently rolling them occasionally to brown all sides.
4. Pour the vegetable broth into the pot with the meatballs. Add the dried Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
5. Bring the broth to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld.
6. Add the sliced carrots to the broth and simmer for 5 minutes.
7. Add the chopped escarole to the broth and stir. Simmer for 3 minutes until the escarole wilts slightly.
8. Add the spinach and cheese tortellini to the simmering broth and cook according to package directions, typically 4-5 minutes, until they float and are tender.
9. Taste the soup and adjust seasoning with additional salt and pepper as needed.
10. Ladle the soup into serving bowls, distributing meatballs, tortellini, and vegetables evenly. Top each bowl with 1 teaspoon fresh grated Parmigiano-Reggiano cheese and a pinch of fresh minced parsley. Serve immediately.