Tortellini Meatball Soup

• servings: 8 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 tbsp olive oil

½ large onion (diced)

2 tsp garlic (minced)

2 tsp Italian Seasoning

1 tsp salt

½ tsp black pepper

8 oz mushrooms (sliced)

30 meatballs (cooked, fresh or frozen)

4 cups chicken broth

2 cups water

32 oz spaghetti sauce (your favorite flavor)

24 oz tortellini (refrigerated, cheese-filled)

parmesan cheese (for garnish)

Directions

In a large pot over medium-high heat, add in the olive oil. Once hot, sauté the onion until tender, about 3 minutes. Add in the sliced mushrooms and cook, stirring frequently, for an additional 3 minutes. Stir in the garlic, Italian seasoning, salt and pepper and cook until fragrant, about 30 seconds.

To the large pot, add in the meatballs, chicken broth, water and spaghetti sauce. Bring the mixture to a boil. If using frozen meatballs, bringing it to a boil will take a little bit extra time.

Once the soup is boiling, add in the tortellini, and cook until al dente, about 7 minutes. Serve the soup garnished with freshly chopped parsley or basil and grated parmesan cheese. Enjoy!

Nutrition

• Calories: 465 kcal
• Total Fat: 21 g
• Saturated Fat: 7 g
• Unsaturated Fat: 7 g
• Cholesterol: 72 mg
• Sodium: 1668 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 6 g
• Total Sugars: 8 g
• Protein: 25 g