Easy Tortellini Spinach Soup Recipe

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.

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