Tortellini Meatball Soup

Ingredients

Tortillini Meatball Soup Ann made this for us it is so good...so I am sharing

One pound bulk sweet Italian sausage

2/3 cup fine plain dry breadcrumbs

Kosher salt and freshly gr black pepper

2 T extra virgin olive oil

1 medium onion finely chopped

4 carrots, peeled quarted lengthwise and slice about 1/3 inch thick

6 garlic cloves, minced

2 qts. low sodium chicken broth, homemade or store bought

1 cup water

2 9 oz. packages fresh four cheese tortellini

2 tablespoons IItalian seasoning

2 T chopped fresh basel

2 roasted red peppers from a jar , drained and chopped

2 T fresh lemon juice

6 cups loosley packed baby spinach leaves, washed and drained

Procedure

to make the meatballs combine the sausage and breadcrumbs add pinch of salt and pepper mix together to make small 3/4 inch size. Do not precook.

In a large Dutch oven add oil and onion and carrot and cook stirring until tender about 5 minutes, add garlic and cook 1 more minute. Add the broth, water 3/4 teaspoon salt and pepper to taste bring to a boil.. Add the meatballs and cook for 6 minutes,,,adjusting the heat so the broth just simmers. but doesnt boil. Add the tortellini and Italian seasoning and cook for 4 minutes. Add the basil, roasted peppers, and lemon juice and simmer until the tortellini are tender about 3 minutes more. Gently stir in the spinach and remove from the heat. Cover the pot and let stand until the spinach is wilted but still bright green about 2 minutes.. taste for seasoning....