Tortellini Meatball Soup

Over the holidays my Uncle John passed away after a valiant fight against several medical issues. And as sad as that was and remains, it was also amazing to see my family come together and grow even closer. We all spent several days together reminiscing about great times and pouring through photos of younger days. My cousin, Kathy, brought over a big pot of this soup that she had literally just made up. Everyone thought it was delicious and kept asking for the recipe, though there really wasn’t one because there’s not much to it. Most of the ingredients are precooked, though you can feel free to make homemade versions should the urge strike. Easiest soup ever!

 

Tortellini Meatball Soup
• 48 oz. chicken stock
• 1 package cheese tortellini (in the refrigerated section)
• 16 frozen (or fresh + precooked) lean turkey meatballs
• 1 bag fresh spinach (I used broccoli this time around, anything green will do)
• 1 tsp Italian seasoning

In a soup pot slowly bring chicken stock and Italian seasoning to a boil. Add tortellini to stock and cook according to package. While the tortellini is boiling, cook the meatballs accordingly and quarter. Add meatballs and spinach to stock once tortellini is finished cooking. And that’s it.

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