Premade tortellini and frozen meatballs help this soup become a fast weeknight favorite!
1 can (14-1/2 oz) reduced sodium beef broth
12 frozen fully cooked Italian meatballs (each meatball should be around 1/2 oz)
3/4 cup fresh baby spinach
3/4 cup stewed tomatoes
1 can (11 oz) Mexicorn, drained
3/4 cup frozen cheese tortellini (about 20)
Salt and pepper to taste
In a large saucepan, bring the broth to a boil. Add the meatballs. Reduce heat, cover and simmer for 5 minutes.
Add the spinach, tomatoes and corn; cover and simmer for 5 minutes. Add the tortellini, salt and pepper; cover and simmer for 3 minutes or until the tortellini is tender.