By Jolene Goodman | Lake Panorama Times
Quick, easy and super-yummy. Those words describe this month’s recipe. If your schedule is like mine this time of year, it is packed with events. As such, meal preparation cannot take an entire night. You will love this recipe for its ease, as it comes together in about 30 minutes. Here are a few bits of advice. First, use frozen, cooked, mini meatballs. Second, I made it without the heavy cream and enjoyed the broth, saved on the calories and eliminated the dairy. Next, have an extra 32-ounce box of beef broth on hand, as the noodles really soak up the broth. I used the entire extra 32-ounce box in the soup by the time we consumed a double batch. Lastly, do make a double batch, as it truly, tastes better the next day. Extra soup means leftovers, and you’ll appreciate this quick-and-easy, ready-made meal. Try it tonight and let me know what you think. Do you have other recipes to share? Send them my way. Happy cooking!
Jolene Goodman is the advertising director for Lake Panorama Times and vice president of Big Green Umbrella Media.
MEATBALL TORTELLINI SOUP
Servings: 6-8
Ingredients
- 32 oz. beef broth
- 1 can (14 ounces) diced tomatoes
- 16 ounces frozen meatballs
- 19 ounces tortellini
- 6 ounces frozen spinach
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 3/4 cup Parmesan cheese, plus additional for serving, divided
- salt, to taste
- pepper, to taste
- 1/4 cup heavy cream
- bread, for serving
Directions
In Dutch oven, pour in beef broth and diced tomatoes. Fill empty diced tomatoes can with water and add to pot. Stir in meatballs, tortellini and spinach. Cook over medium heat then add onion powder, garlic powder, Italian seasoning and 3/4 cup Parmesan cheese. Add salt and pepper, to taste. Cook 25 minutes, stirring occasionally. Add heavy cream and cook 5 minutes. Serve with bread and additional Parmesan cheese.