meatball tortellini soup

Name: Meatball Tortellini Soup
Prep time: 5 min
Cook time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 2 can(s) (14.5 oz) reduced-sodium beef broth; 30 - (1/2 oz.) frozen fully cooked italian meatballs; 1 bag(s) fresh baby spinach; 1 can(s) (14.5 oz) diced tomatoes; 1 cup(s) frozen corn; 2 cup(s) frozen cheese tortellini; 1/2 cup(s) sliced fresh portabella mushrooms

15 Pinches

Christianne FitzRandolph

Huntley, IL

Updated on Aug 28, 2014

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

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prep time 5 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 cans (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 cup frozen corn
2 cups frozen cheese tortellini
1/2 cup sliced fresh portabella mushrooms

How To Make meatball tortellini soup

Step 1

In large saucepan, bring the broth to a boil. Add the meatballs and mushrooms. Reduce heat; cover and simmer for 5 minutes.

Step 2

Add spinach, tomatoes and corn; cover and simmer for 5 minutes.
Step 3

Add tortellini; cover and simmer for 3 minutes or until the tortellini is tender.
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