• 6 cups chicken stock
  • 1 9-ounce package tortellini (cheese, beef or spinach)
  • 1 bag frozen mini meatballs, thawed
  • 2 cups baby spinach
  • Grated Parmigiano-Reggiano, for garnish
In a large pot, bring stock to a boil. Drop in tortellini, mini meatballs and spinach. Cook 7-9 minutes, or according to tortellini package directions.

Garnish bowls with Parm.