Meatball and Cheesy Tortellini Soup

by Rachael Ray Show Staff 2:24 PM, February 25, 2014

Aired February 25, 2014

Serves 2-3
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.