Ingredients
Scale
- 1 pound (450g) cooked meatballs
- 9 oz (255g) tortellini pasta
- 4 cups (950ml) chicken broth
- 1 can (14 oz) diced tomatoes
- 1 cup chopped spinach or kale
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Grated Parmesan cheese (for topping)
Instructions
- Heat chicken broth in a large pot over medium heat.
- Add diced tomatoes, Italian seasoning, garlic powder, salt, and pepper. Bring to a boil.
- Stir in cooked meatballs and tortellini; cook for about 5 minutes or until tortellini is tender.
- Add chopped spinach, simmer for 2 minutes.
- Serve hot, topped with grated Parmesan cheese and fresh herbs.
Notes
- You can use frozen meatballs to save time.
- Adjust seasonings to taste.
- This soup is excellent with crusty bread.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Dairy, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg