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Tortellini-Meatball Soup

Ingredients

• 1 cup chopped sweet onion
• 1 cup coarsely chopped carrot
• 3 cloves garlic, minced
• 1 tablespoon olive oil or vegetable oil
• 1 32-ounce carton reduced-sodium or regular chicken or beef broth
• 1/2 cup water
• 1 9-ounce package refrigerated four-cheese tortellini
• 1/2 16-ounce package (16) frozen cooked Italian-style meatballs
• 1 teaspoon dried Italian seasoning, crushed
• 3 cups chopped spinach or half of a 10-ounce package frozen chopped spinach, thawed and drained
• 3 tablespoons chopped roasted red sweet pepper
• Salt
• Ground black pepper
• 1 tablespoon snipped basil

Directions

1. In a Dutch oven cook onion, carrot, and garlic in hot oil over medium heat for 3 minutes, stirring occasionally.
2. Add broth and the water.
3. Bring to boiling.
4. Stir in tortellini, meatballs, and Italian seasoning.
5. Return to boiling, reduce heat and simmer, uncovered, for 4 minutes.
6. Stir in spinach and roasted sweet pepper.
7. Simmer, uncovered, 3 minutes more.
8. Season to taste with salt and black pepper.
9. Before serving, stir in basil.

Attribution