Tortellini Meatball Soup

Makes:
4 servings
Start to Finish:
30 mins
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Tortellini Meatball Soup

Ingredients
1
cup chopped sweet onion (1 large)
1
cup coarsely chopped carrots (2 medium)
3
1
tablespoon olive oil or vegetable oil
1
32 ounce carton reduced-sodium or regular chicken broth or beef broth
1/2
cup water
1
9 ounce package refrigerated four cheese-filled tortellini
1/2
16 ounce package (16) frozen cooked Italian-style meatballs
1
teaspoon dried Italian seasoning, crushed
3
cups chopped fresh spinach or half of a 10-ounce package frozen chopped spinach, thawed and drained
3
tablespoons chopped roasted red sweet pepper
1
tablespoon lemon juice (optional)
 
Salt
 
Ground black pepper
1
tablespoon snipped fresh basil

Directions

  1. In a Dutch oven cook onion, carrots, and garlic in hot oil over medium heat for 3 minutes, stirring occasionally. Add broth and the water. Bring to boiling. Stir in tortellini, meatballs, and Italian seasoning. Return to boiling; reduce heat. Simmer, uncovered, for 4 minutes.
  2. Stir in spinach, roasted pepper, and, if desired, lemon juice. Simmer, uncovered, about 3 minutes more or until tortellini are tender. Season to taste with salt and black pepper. Before serving, stir in basil.

Nutrition Facts

(Tortellini Meatball Soup)
    Per serving:
  • 461 kcal cal.,
  • 23 g fat
  • (9 g sat. fat,
  • 2 g monounsatured fat),
  • 68 mg chol.,
  • 1443 mg sodium,
  • 44 g carb.,
  • 5 g fiber,
  • 8 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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