Ingredients
1 can (14-1/2 ounces) reduced-sodium beef broth12 frozen fully cooked Italian meatballs (1/2 ounce each)3/4 cup fresh baby spinach3/4 cup stewed tomatoes1 can (11 ounces) Mexicorn, drained3/4 cup frozen cheese tortellini (about 20)Dash salt and pepper
Preparation
In a large saucepan, bring broth to a boil. Add meatballs. Reduce heat; cover and simmer for 5 minutes.
Add the spinach, tomatoes and corn; cover and simmer for 5 minutes. Add the tortellini, salt and pepper; cover and simmer for 3 minutes or until tortellini is tender.
