Meatball Tortellini Soup

4 cups beef broth
1 can (14 oz) diced tomatoes
16 oz frozen meatballs
19 oz tortellini
6 oz frozen spinach
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp Italian seasoning
3/4 cup Parmesan cheese, plus additional for serving, divided
salt, to taste
pepper, to taste
1/4 cup heavy cream
Crusty bread, for serving

In Dutch oven, pour in beef broth and diced tomatoes. Fill empty diced tomatoes can with water and add to pot. Stir in meatballs, tortellini and spinach. Cook over medium heat then add onion powder, garlic powder, Italian seasoning and 3/4 cup Parmesan cheese. Add salt and pepper, to taste.

Cook 25 minutes, stirring occasionally. Add heavy cream and cook 5 minutes.

Serve with bread and additional Parmesan cheese.

Recipe courtesy of “Cookin’ Savvy”