Victoria's Easy Italian Vegetable-Meatball-Tortellini Soup

-2 cans spaghetti sauce (I use one mushroom, one roasted garlic and onion)
-1 carton fat-free chicken broth
-2 cans of water (I use the water to rinse the cans and get the rest of the sauce out!)
-1 bag of frozen meatballs, thawed and cut in half (4 servings per bag)
-1 bag of frozen cheese-filled tortellini (4 servings per bag)
-1 box of frozen spinach
-1 large bag of California blend vegetables (broc, cauli, carrots)
-2 cans of pinto beans, rinsed and drained
-2 cans light red kidney beans, rinsed and drained
-salt-free garlic and herb seasoning to taste

Try not to stir often after adding the pasta, as they will break apart in your soup. The longer it simmers, the better, and it is amazing a day or two after! I serve the soup by "ladling" with a measuring cup into a bowl, serving approximately a 2-cup serving. Freezes well and is super easy :) This recipe can also be altered for a crockpot- just add all the ingredients after thawing in a microwave, and set on low for 6 hours/high 4hrs. The pasta isn't the same, but it is still wonderful!

Thaw the meatballs in the microwave, or in the fridge overnight. Slice in half, and saute til browned. In the stock pot, empty the 2 cans of sauce, 2 cans of water, and carton of chicken broth and mix well. Thaw the spinach in the microwave, then add to the soup mixture, mixing well to separate. Add the frozen veggies, after thawing in the microwave to speed up cooking time. Add the meatballs, pinto and kidney beans, and tortellini. Bring to a boil, reduce to low, and allow to simmer for 10-15 minutes, or until the pasta is tender. Remember to season with salt-free blend of your choice. I use a roasted garlic and herb blend.

Serving Size: Makes a full stock pot full (stock pot- NOT a standard "dutch oven"!)

Number of Servings: 1

Recipe submitted by SparkPeople user SEANYMPH_AVH.