"The first time I tried this recipe, we were pleasantly surprised at how tasty and delicious it was. It’s a perfect dish for cooler weather." - Brenda Brock, Gainesville

Ingredients: 

2 Tbsp. olive oil

1 12-oz package frozen vegetables

3 quarts of chicken stock (or about 5 chicken bouillon cubes)

8 oz. chopped chicken strips, cooked

18 to 24 frozen meatballs, cooked

1 bag frozen cheese tortellini

Salt and pepper, to taste

1 8-oz. package frozen spinach, chopped and drained (optional)

Directions:

In large pot over medium heat, add olive oil and frozen vegetables. Saute for 4 or 5 minutes. Add chicken stock. Bring mixture to boil over high heat until slightly bubbly. Stir mixture, then turn heat to low. Stir mixture occasionally and let simmer for around 25 to 30 minutes.

Add cooked chicken, meatballs, tortellini, salt and pepper (and cooked spinach, if desired) to pot. Simmer until added items are heated, around 10 to 15 minutes. Serve. Refrigerate leftovers.