Easy Tortellini Spinach Soup

TAKES: 20 min. MAKES: 8 serv­ings

Simple & Delicious - - FAST CASUAL - —An­gela Lively, Con­roe, TX FIND IT! paci­ficmer­chants.com

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

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