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“A delicious pared down recipe for 2.”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 1 (14 1/2 ounce) can beef broth
  • 12 frozen cooked italian meatballs
  • 34 cup fresh Baby Spinach
  • 34 cup stewed tomatoes
  • 1 (11 ounce) can mexicorn, drained
  • 34 cup frozen cheese tortellini (about 20)
  • 1 dash salt and pepper

Directions

  1. In a large saucepan, bring broth to a boil. Add meatballs. Reduce heat; cover and simmer for 5 minutes.
  2. Add the spinach, tomatoes and corn; cover and simmer for 5 minutes.
  3. Add the tortellini, salt and pepper; cover and simmer for 3 minutes or until tortellini is tender.

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