Meatball and Tortellini Pesto Soup

Add the broth to a 2.5‑quart or larger saucepan along with 2 cups of water. Bring to a boil. Add the meatballs (no need to defrost), bring to a simmer, and cook until warmed through, about 10 minutes. If desired, skim off any scum from the top.

Add the tortellini and simmer until they are all floating and puffed up, about 2 minutes. Turn off the heat and add half of the jar of pesto and half of the baby spinach. Stir to combine and wilt the spinach. Taste, adding more pesto as needed (about 3/4 of the bottle is typical). If desired, add more spinach and stir to wilt.

Serve hot. For extra flavor, grate Parmesan cheese on top or sprinkle with fresh parsley, although this is optional.