Meatball-Tortellini Soup

Okay this recipe wouldn't by any standards be considered gourmet--I'm sure Martha would turn her nose up at it. But it's easy, it's healthy, it's tasty and everyone loves it. You really can't get better than that.

If you're in an extra hurry use dehydrated onions in place of fresh and minced bottled garlic instead of fresh.

It's also great served with popovers or crusty Italian bread on the side.

1 large can of tomato juice
2 28 ounce cans of crushed tomatoes
half a box of chopped, frozen spinach
4 garlic cloves, minced
1 tablespoon of dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon of dried thyme
1 package frozen cheese-filled tortellini
15 frozen prepared meatball--Costco variety work fine
Parmesan for topping

Add the tomato juice through the thyme in a large stock pot. Fill one of the empty 28 ounce cans with water and add that as well. Bring to a boil, add the meatballs and tortellini then return the soup to a boil. Let simmer 10-15 minutes or until the meatballs are done then serve with freshly grated Parmesan cheese on top.

Technorati tags: soups, tortellini, meatballs, tomato