Tortellini Beef Soup
Bakery Cornbread
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
- Cook beef in a Dutch oven over medium heat until browned and crumbly; drain, and return to pot.
- 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
- Warm cornbread, if desired, and serve with soup.
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