Italian Tortellini Soup

As I have mentioned in previous post I love meals of soup and sandwich in the cold winter nights. This one can be saved for a great freezer meal as well. Simply double or triple the the recipe When freezing do not add the tortellini until right before making the soup. This is also a great recipe to freeze in portion size as well for meals of 1 or 2 servings. Make sure to freeze broth flat to save space.

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.