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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.”
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

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

Directions

  • In a large saucepan, bring broth to a boil. Add 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 tortellini is tender.
Nutrition Facts
1 cup: 278 calories, 13g fat (6g saturated fat), 40mg cholesterol, 1138mg sodium, 29g carbohydrate (7g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.

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