Ooooo-eeeee was this soup good!!! I think it's easily a freezer meal. When you make it for your family double or triple the recipe (the broth and seasonings, everything but the tortellini) before you add the tortellini. Then before adding the tortellini divide up the broth into however many servings you want. If your family is bigger divide it in thirds, if it's a smaller number divide them amongst smaller quart baggies that make 1-2 servings for lunch or small dinner down the road.
If you are freezing place divided broth sections into gallon/quart baggies. Freeze it flat (for space purposes), add tortellini on serving day just before serving.
(I am sorry I deleted the picture I took on my phone to post on here...ugh....so much for de-cluttering my phone, I deleted some of the needed pix).
Italian Tortellini Soup
12oz. beef/pork, meatloaf mix, or just ground beef, you choose your meat mixture
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14.5oz each) of chicken broth
1 3/4c. water
1 can (14.5oz) of diced tomatoes, undrained
1 package (9oz.) tortellini, fridge or freezer-kind, you choose
1 package (6oz) fresh baby spinach, coarsely chopped
2 1/4 tsp. minced fresh basi or 3/4tsp dried basil
1/4 tsp. pepper
Dash of red pepper flakes, optional
Shredded parmesan cheese, optional
Crumble beef, add onion and cook it up until no longer pink. Add garlic, cook and stir for 2 minutes. Add the broth, water and tomatoes. Bring to a boil.
Stir in the tortellini and return to a boil, according to package directions. Add the spinach, basil, pepper and pepper flakes, cook 2-3 minutes or until spinach is wilted. Serve with cheese if desired.
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