Meatball Tortellini Soup
“After our son left home, I had to learn to pare down recipes for just my husband and me,” notes Sherry Little of Sherwood, Arkansas. “So I created this hearty soup with fast-cooking frozen meatballs.”
Ingredients
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 12 frozen fully cooked Italian meatballs (1/2 ounce each)
- 3/4 cup fresh baby spinach
- 3/4 cup stewed tomatoes
- 1 can (11 ounces) Mexicorn, drained
- 3/4 cup frozen cheese tortellini (about 20)
- Dash salt and pepper
