Meatball and Tortellini Soup

• Produce

  • 2 handfuls Baby spinach, leaves
  • 1 Garlic clove
  • 1 Onion, medium
  • 1/2 tsp Oregano, dried
  • 1 (28-ounce can Tomatoes

• Canned Goods

  • 1 (14.5-ounce can Beef broth

• Condiments

  • 1 (8-ounce can Tomato sauce

• Pasta & Grains

  • 1 (9-ounce package Tortellini, refrigerated

• Baking & Spices

  • 1 2 teaspoon salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/3 cup Heavy cream

• Frozen

  • 12 Johnsonville italian meatballs, frozen

Found on spicysouthernkitchen.com

Description

Directions

• Heat olive oil in a Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
• Add garlic and cook 1 minute.
• Add beef broth, diced tomatoes, tomato sauce, oregano, salt, and meatballs.
• Simmer for 15 minutes.
• Add tortellini and simmer just until barely al dente.
• Stir in spinach leaves and heavy cream.
• Taste for seasoning and add more salt if desired.

Nutrition