Tortellini Meatball Soup

Even though plans for dinner were tentatively made, Joan decided to prepare this soup. Glad she did. Adding a garden fresh salad to complement the soup produced a satisfying meal.

Prep: 25 minutes
Cook: 7 minutes

1 cup chopped sweet onion (1 small)
2 medium carrots, quartered lengthwise and sliced
3 cloves garlic, minced
1 tbsp. olive oil
1 32-oz. container reduced sodium or all-natural chicken broth
1/2 cup of water
1/2 of a 16-oz. pkg. frozen Italian-style cooked meatballs
1 9-oz. pkg. refrigerated 4-cheese tortellini
1 tsp. Italian seasoning, crushed
3 cups chopped fresh spinach leaves
3 tbsp. chopped bottled roasted red sweet pepper
1 tbsp. lemon juice
salt and ground black pepper
1 tbsp. snipped fresh basil

In a Dutch oven cook ans stir onion, carrots, and garlic in hot olive oil for about 3 minutes or until tender. Add chicken broth and water. Bring to boiling. Add meatballs, tortellini, and Italian seasoning. Return to boiling. Reduce heat and simmer, uncovered, for 4 minutes. Add spinach, red pepper, and lemon juice. Simmer, uncovered, for about 3 minutes more or until tortellini are done. Season with salt and pepper to taste and stir in basil. Ladle into bowls.

Makes 4 to 6 servings.