Ingredients
16 frozen fully cooked Italian meatballs (about 1 pound)1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained1/4 teaspoon Italian seasoning1/4 teaspoon pepper2 cartons (32 ounces each) chicken stock2 cups frozen cheese tortellini (about 8 ounces)3 ounces fresh baby spinach (about 4 cups) Shredded Parmesan cheese, optional
Preparation
Place the first 5 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
Return to a boil. Add tortellini; cook, uncovered, until meatballs are heated through and tortellini are tender, 3-5 minutes, stirring occasionally. Stir in spinach until wilted. Serve immediately. If desired, top with cheese.
