Mmmm-good!

One of my favorite blogs to visit is that of Alicia Paulson. Known mostly for her charming sewing patterns and projects, she often shares new recipes she's auditioning as well as family favorites. Inspired by Alicia, I'd like to share a recipe I recently tried from the pages of Country Home magazine. With a few cool Spring days yet to enjoy a warm, hearty soup this is perfect for a weeknight supper or weekend lunch. Bon appetit!

Tortellini Meatball Soup

1 c chopped sweet onion (1 small)

2 medium carrots, quartered lengthwise and sliced

3 cloves garlic, minced

1 tbsp olive oil

1 - 12 oz container reduced sodium or all-natural chicken broth

1/2 c water

1 - 16 oz pkg fronzen Italian-style cooked meatballs

1 - 9 0z refrigerated 3 or 4 cheese tortellini

1 tsp Italian seasoning, crushed

3 c chopped fresh spinach leaves

3 tbsp chopped bottled roasted red sweet pepper

1 tbsp lemon juice

salt and pepper to taste

1 tbsp snipped fresh basil

In a Dutch oven cook and stir onion, carrots, and garlic in hot olive oil for about 3 minutes or until tender. Add chicken broth and water. Bring to boiling. Add meatballs, tortellini, and Italian seasoning. Return to boiling. Reduce heat and simmer, uncovered, for 4 minutes. Add spinach, red pepper, and lemon juice. Simmer, uncovered, for about 3 minutes more or until tortellini are done. Season with salt and pepper to taste and stir in basil.

Makes 4 to 6 servings.