meatball tortellini soup

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By Christianne FitzRandolph
from Huntley, IL

Top with shredded Parmesan cheese and serve with garlic bread sticks.

serves 4
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For meatball tortellini soup

  • 2 can
    (14.5 oz) reduced-sodium beef broth
  • 30
    (1/2 oz.) frozen fully cooked italian meatballs
  • 1 bag
    fresh baby spinach
  • 1 can
    (14.5 oz) diced tomatoes
  • 1 c
    frozen corn
  • 2 c
    frozen cheese tortellini
  • 1/2 c
    sliced fresh portabella mushrooms
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How To Make meatball tortellini soup

  • 1
    In large saucepan, bring the broth to a boil. Add the meatballs and mushrooms. Reduce heat; cover and simmer for 5 minutes.
  • 2
    Add spinach, tomatoes and corn; cover and simmer for 5 minutes.
  • 3
    Add tortellini; cover and simmer for 3 minutes or until the tortellini is tender.

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