Easy Tortellini Spinach Soup
TAKES: 20 min. MAKES: 8 servings
This is the easiest soup you’ll ever make. I always have these ingredients, so if I don’t feel like cooking or we’re just plain busy, I can throw this comforting soup together in a flash.
16 frozen fully cooked Italian meatballs (about 1 lb.)
1 can (141/2 oz.) fire-roasted diced tomatoes, undrained
1/4 tsp. Italian seasoning
1/4 tsp. pepper
2 cartons (32 oz. each) chicken stock 2 cups frozen cheese
tortellini (about 8 oz.)
3 oz. fresh baby spinach (about 4 cups)
Shredded Parmesan cheese, optional
1. Place first five ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
2. Return to a boil. Add tortellini; cook, uncovered, until the meatballs are heated through and the tortellini are tender, 3-5 minutes, stirring occasionally. Stir in spinach until wilted. Serve immediately. If desired, top with cheese.
PER SERVING 177 cal., 8g fat (4g sat. fat), 18mg chol., 949mg sod., 14g carb. (3g sugars, 1g fiber), 12g pro.
Acacia Wood Rectangle Bowl