Easy
Tortellini Spinach Soup Recipe
Ingredients
:
16
frozen fully cooked Italian meatballs (about 1 pound)
1
can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1/4
teaspoon Italian seasoning
1/4
teaspoon pepper
2
cartons (32 ounces each) chicken stock
2
cups frozen cheese tortellini (about 8 ounces)
3
ounces fresh baby spinach (about 4 cups)
Shredded
Parmesan cheese, optional
How
To Make :
Place
the first 5 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat;
simmer, covered, 10 minutes.
Return
to a boil. Add tortellini; cook, uncovered, until meatballs are heated through
and tortellini are tender, 3-5 minutes, stirring occasionally. Stir in spinach
until wilted. Serve immediately. If desired, top with cheese.
Fully
cooked Italian sausage, cut into half-moon slices, can be substituted for
meatballs.
You
can use frozen Italian turkey meatballs, but we haven’t found one that we love.
We prefer the real deal.
One
9-oz. package refrigerated cheese tortellini may be substituted for 2 cups
frozen tortellini.
Plan
on serving the soup soon after adding the tortellini and spinach for the best
texture.
Nutrition
Facts :
1-1/2
cups: 177 calories, 8g fat (4g saturated fat), 18mg cholesterol, 949mg sodium,
14g carbohydrate (3g sugars, 1g fiber), 12g protein.