Tortellini Beef Soup
Bakery Cornbread
Ingredients
- 1 lb ground beef
- 2 (14.5-oz) cans diced tomatoes with Italian seasoning
- 1 (32-oz) carton chicken broth
- 2 (9-oz) pkg refrigerated three cheese tortellini
- 1 (10-oz) pkg spinach
Instructions
- Cook beef in a large Dutch oven over medium heat until browned and crumbly; drain and return to pot. Season with salt and pepper, if desired.
- Stir in tomatoes and broth. Bring to a boil; add pasta. reduce heat, and simmer 5 minutes or until pasta is tender. Gradually stir in spinach until wilted.
Side Dish Ingredients
- 1 (15-oz) round bakery cornbread
- ¼ cup butter, softened
- ¼ cup honey
Side Dish Instructions
- Heat cornbread in microwave just before serving. Serve with butter and honey.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
396
|
376
|
772
|
| Fat (g) | 13 | 19 | 32 |
| Sat. Fat (g) | 6 | 7 | 13 |
| Protein (g) | 28 | 3 | 31 |
| Carb (g) | 41 | 43 | 84 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 1117 | 196 | 1313 |
| T. Sugs (g) | 9 | 35 | 44 |
| A. Sugs (g) | 0 | 35 | 35 |
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
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