Tortellini Meatball Mushroom Soup

Ingredients

• 2 quarts beef or chicken broth
• 1 teaspoon dried Italian seasoning
• 14-16 frozen prepared meatballs
• 14-16 baby carrots, halved lengthwise
• 1 1/2 cups fresh, sliced mushrooms
• 1/2 of a (10 oz.) package frozen, chopped spinach
• 1 box (9 oz.) frozen or refrigerated prepared three-cheese tortellini
• Grated Parmesan cheese, optional

In a large saucepan, bring broth and seasoning to a boil over high heat. Add meatballs to broth; reduce heat to low; cover and simmer for 5 minutes. Meanwhile, microwave spinach package for several seconds and then cut in half, reserving remaining spinach for another use. Add carrots, mushrooms and spinach; cover again and simmer on low heat for 10 minutes longer. Finally add tortellini and cook over low heat, uncovered, for 6 minutes. Ladel into bowls and sprinkle with Parmesan, if desired.

Number of Servings: 4-6

Tags: Italian soup recipe, tortellini meatball soup, mushrooms, ethnic meal recipe, easy soup recipe