Meatball Tortellini Soup

Happy Monday, friends! This recipe is an oldie but a goodie and I love that you can customize it to what your family likes. Additionally, on a really busy day, I’ve put the ingredients in the slow cooker in the morning and had a delicious soup waiting for us at dinner time. (I double the following recipe for my crew of seven.)

Ingredients:

• 2 tablespoons of olive oil
• 1 small onion chopped
• 2 stalks celery chopped
• 1 tsp. minced garlic
• 1 bag of frozen Italian-style meatballs (I love the Rosati meatballs that you can find in the frozen section; the smaller ones work best)
• 1 can of diced tomatoes (best if they’re the ones seasoned with basil)
• 1 cup of sliced carrots
• 1 cup of sliced mushrooms
• 4 cups of chicken broth (or add more if soup seems light on broth)
• 2 tsp. Italian seasoning
• 1 package of cheese-filled tortellini
• 3 cups of spinach
• Shaved parmesan cheese for garnish
• Salt and pepper to taste

Instructions:

Sauté the onion, celery, and garlic in olive oil until tender in a large soup pot. Then add frozen meatballs and brown. Once meatballs are warm, add in tomatoes, carrots, and mushrooms. Once mixed in, cover with chicken broth. Once broth begins to boil, add the tortellini. Finally, top with spinach. Let simmer for 15 minutes and then serve immediately. Top with shaved parmesan cheese and some warm crusty bread and you have yourself a dinner.

To make in the slow cooker, sauté the onion, celery, and garlic in olive oil until tender in a large soup pot. Add frozen meatballs and brown. Then, place these ingredients and all but the tortellini and spinach in the slow cooker. Before serving, add tortellini and let simmer 10 minutes. Add spinach, simmer five more minutes, and serve.

Happy Monday!

xo