2 sm. onions
3 carrots, chopped
5 c. chicken broth
1 c. cheese filled tortellini
2 tsp. dried basil
1/8 tsp. red pepper flakes
2 sm. zucchini
4 oz. fresh spinach
4 oz. sliced mushrooms
Black pepper

Slice onions and carrots, and add to stock with meatballs, tortellini, basil and red pepper. Simmer over low heat until tortellini is tender about 15 minutes. Cut zucchini, spinach and mushrooms into slices. Add to soup and simmer 3 to 4 minutes more.