Ingredients:

  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth, low sodium
  • 1 tsp dried oregano
  • 1 lb frozen mini meatballs
  • 12 oz refrigerated cheese tortellini
  • 2 cups fresh baby spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • salt to taste
  • black pepper to taste
  • fresh basil for garnish

Instructions:

  1. Heat the olive oil over medium-high heat. Add the frozen mini meatballs and sauté for 5–7 minutes until mahogany-colored and sizzling. Remove meatballs from the pot and set aside on a plate.
  2. In the same pot, add the diced onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and dried oregano, cooking for 60 seconds until fragrant.
  3. Pour in the chicken broth and bring to a gentle boil.
  4. Reduce heat to medium. Return the seared meatballs to the pot and simmer for 5 minutes. Stir in the heavy cream and bring back to a light simmer.
  5. Add the refrigerated cheese tortellini and cook for 3–5 minutes (or according to package directions) until the pasta is tender but still firm.
  6. Turn off the heat. Stir in the fresh baby spinach and grated Parmesan cheese until spinach is wilted. Season with salt and pepper, then garnish with fresh basil.