Recipe attributed to "Cookin’ Savvy"
Serves: 6-8
- 4 cups beef stock
- 1 can (14 ounces) chopped tomatoes
- 16 ounces frozen meatballs
- 19 ounces tortellini
- 6 ounces frozen spinach
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon Italian herbs
- 3/4 cup Parmesan cheese, divided, with additional for topping
- salt, to taste
- pepper, to taste
- 1/4 cup heavy cream
- bread, for serving
In a Dutch oven, combine beef stock and chopped tomatoes. Use the empty tomato can to measure a can of water and add it to the pot. Mix in the meatballs, tortellini, and spinach. Heat on medium, then incorporate onion powder, garlic powder, Italian herbs, and 3/4 cup Parmesan cheese. Season with salt and pepper to your preference.
Simmer for 25 minutes, stirring occasionally. Pour in the heavy cream and cook for an additional 5 minutes.
Serve the dish with bread and extra Parmesan cheese on the side.
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