Tortellini Soup

Tired of Thanksgiving leftovers?  Try this satisfying soup.  It’s easy and delicious.  The measurements are approximate because that’s how I roll.  I just adjust as I cook.  You may need more or less broth depending on how much meat and tortellini you might want to add. 

1  lb frozen  Italian meat balls 2 links sweet Italian sausage
2/3 C. chopped onion
1/2 C. chopped bell pepper
2/3 C. thinly sliced carrots
3 cloves garlic, chopped
salt and pepper 2 tbsp. olive oil
1 can basil and oregano diced tomatoes
4 C. beef broth
1 tsp. Italian seasoning 1 tbsp. dried basil
1 can dark red kidney beans, drained and rinsed
1/2 package baby spinach leaves or more
2-3 C.  frozen 5 cheese tortellini  (I used 1/2 package)

Brown sausage and drain grease.  Add olive oil, add onion, bell pepper, carrots, and garlic and cook until onions are translucent.  Add broth, seasonings, beans and tomatoes and bring to a boil.  You can simmer for awhile at this point if you like but it is not necessary.  Add the precooked frozen meatballs ( for the carnivores in your family) and bring to a boil again.  Next add the tortellini and spinach and cook as directed on the tortellini package.  Do NOT overcook the tortellini.

Serve with crusty bread and parmesan cheese.