Recipe courtesy of “Cookin’ Savvy”
Servings: 6-8
4 cups beef broth
1 can (14 ounces) diced tomatoes
16 ounces frozen meatballs
19 ounces tortellini
6 ounces frozen spinach
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon Italian seasoning
3/4 cup Parmesan cheese, plus extra for serving, divided
salt, to taste
pepper, to taste
1/4 cup heavy cream
bread, for serving
In a Dutch oven, pour in the beef broth and add the diced tomatoes. Use the empty diced tomatoes can to measure and add water to the pot. Stir in the meatballs, tortellini, and spinach. Cook over medium heat, then incorporate the onion powder, garlic powder, Italian seasoning, and 3/4 cup of Parmesan cheese. Season with salt and pepper to taste.
Cook for 25 minutes, stirring occasionally. Next, add the heavy cream and cook for an additional 5 minutes.
Serve with bread and extra Parmesan cheese.
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