- 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.