Ingredients
Scale
- 1 lb (450g) frozen meatballs
- 1 package (9 oz) tortellini (cheese or spinach)
- 4 cups chicken broth
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian herbs
- Salt and pepper to taste
- Grated Parmesan cheese for topping
Instructions
- In a large pot, cook garlic until fragrant, about 1 minute.
- Add chicken broth and bring to a boil.
- Stir in meatballs and cook for 8-10 minutes until heated through.
- Add tortellini and cook for 3-5 minutes until tender.
- Stir in spinach and cook until wilted, about 2 minutes.
- Season with Italian herbs, salt, and pepper.
- Serve hot, garnished with Parmesan cheese.
Notes
- To make it vegetarian, substitute meatballs with veggie balls or omit entirely.
- Use fresh tortellini for the best texture.
- Adjust the broth quantity for a more or less soupy consistency.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
