Tortellini Beef Soup

Bakery Cornbread
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Ingredients

  • ½ lb ground beef
  • ½ (9-oz) pkg refrigerated four-cheese tortellini
  • 1 (14.5-oz) can diced tomatoes with Italian seasoning
  • 2 cups chicken broth
  • 1 (5-oz) pkg spinach

Instructions

  1. Cook beef in a Dutch oven over medium heat until browned and crumbly; drain, and return to pot.
  2. Stir in tortellini, tomatoes, and broth. Bring to a boil, reduce heat, and simmer 5 minutes. Gradually stir in spinach until wilted.

Side Dish Ingredients

  • ½ (16-oz) pkg bakery cornbread

Side Dish Instructions

  1. Warm cornbread, if desired, and serve with soup.

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