Ingredients
Scale
- 1 pound ground beef
- 1 cup tortellini pasta
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup chopped spinach
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a mixing bowl, combine ground beef, salt, pepper, and Italian seasoning. Form into small meatballs.
- Heat olive oil in a large pot over medium heat. Brown meatballs on all sides, then remove and set aside.
- In the same pot, sauté diced onion and garlic until fragrant.
- Add diced tomatoes and chicken broth; bring to a boil.
- Return meatballs to the pot, reduce heat, and simmer for 10 minutes.
- Add tortellini and spinach; cook for 5 minutes until pasta is tender.
- Serve hot, garnished with fresh herbs if desired.
Notes
- You can use frozen tortellini; add an extra 2-3 minutes of cooking time.
- For a richer broth, add a splash of heavy cream before serving.
- Make vegetarian by replacing meatballs with plant-based options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
