Meatball Tortellini Soup

This is a yummy and quick soup to make.

It would delicious served with cornbread.

*faint*

I kind of want some of this soup now with cornbread.

It has a ton of flavor.

Lots of veggies that you wouldn’t normally expect, but it all compliments each other well.

Meatball Tortellini Soup

(Adapted from the Taste of Home – Heartwarming Soups Magazine)

INGREDIENTS

1 can (14.5 ounces) reduced-sodium beef broth

12 frozen fully cooked Italian meatballs (I used turkey meatballs)

¾ c. fresh baby spinach

¾ c stewed tomatoes

1 can (11 ounces) Mexicorn, drained

¾ c. frozen cheese tortellini (about 20)

Dash salt and pepper

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

Add the spinach, tomatoes and corn; cover and simmer for 5 minutes. Add the tortellini, salt and pepper; cover and simmer for 3 minutes or until the tortellini is tender.

Yield: 4 servings