Tortellini Soup

Modified from Skinny Italian. (Amounts are approximate ; ) Sorry I'm always tweaking!

24 oz (3 cups) chicken broth (if this isn't enough use water)

1 jar (large size) marinara/spaghetti sauce

1 TSBP Italian seasoning

1 tsp pepper

1 bag frozen tortellini. I used the cheese or the beef and cheese HyVee brand. I think it was a 19 oz bag. It was the standard size in the freezer section, but a little bigger than what's sold in the refrigerated section. (Refrigerated tortellini would work in this recipe too).

To improve the nutritional value of this recipe add a cup or two of frozen chopped spinach. Just add from frozen when you add the tortellini. (You could use other veggies if your prefer).

To make this a little more tasty, saute a diced onion in olive oil and add to the broth/tomato sauce.

If there MUST be meat at your house, throw in small meatballs.

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To prepare to eat immediately

Heat the chicken broth, marinara and italian seasoning to boiling. Add tortellini (still frozen) (and spinach or meatballs too if you want). Cook tortellini until tender -- about 10 minutes. Serve with parmesean cheese.

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To freeze -- just mix the broth/sauce/seasonings and freeze flat. (No need to cook in advance). Buy frozen tortellini and frozen spinach and keep frozen until ready to use. You might want to rubber band the bags together so you remember!

To prepare from frozen -- thaw the liquid ingredients in the fridge OR submerge plastic bag in warm water for 20 minutes. Remove bag. Heat liquid ingredients to boiling. Add tortellini (still frozen) (and spinach/meatball too if you want). Cook until tortellini until tender -- about 10 minutes.