Recipe courtesy of “Cookin’ Savvy”
Servings: 6-8
Ingredients:
– 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, divided (plus more for serving)
– Salt, to taste
– Pepper, to taste
– 1/4 cup heavy cream
– Bread, for serving
Instructions:
In a Dutch oven, combine beef broth and diced tomatoes. Use the empty diced tomatoes can to measure an equal amount of water and add it to the pot. Stir in the meatballs, tortellini, and spinach. Cook over medium heat, then mix in onion powder, garlic powder, Italian seasoning, and 3/4 cup of Parmesan cheese. Season with salt and pepper to your liking.
Allow the mixture to cook for 25 minutes, stirring occasionally. Finally, incorporate the heavy cream and let it cook for an additional 5 minutes.
Serve the dish with bread and extra Parmesan cheese on the side.
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