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Ingredients
Scale
- 1 recipe of homemade meatballs (or an 18–20 oz. bag of frozen meatballs, thawed)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 32 oz. chicken broth
- 28 oz. can crushed tomatoes
- 8 oz. (or about 2 1/2 cups) uncooked rotini pasta
- 2 cups baby spinach
- 1/2 cup heavy cream
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Shaved Parmesan, for garnish
- Freshly chopped parsley, for garnish
Instructions
- Gather all necessary ingredients.
- Heat olive oil in a large pot over medium heat and sauté onion until translucent.
- Add minced garlic and Italian seasoning to the pot.
- Incorporate tomato paste and stir until it darkens.
- Pour in chicken broth and crushed tomatoes; mix well.
- Cook homemade or frozen meatballs in the mixture.
- Add uncooked rotini pasta and cook until al dente.
- Stir in baby spinach and heavy cream.
- Season with kosher salt and fresh cracked pepper.
- Serve in bowls, garnished with Parmesan and parsley.
Notes
Make the soup ahead of time to enhance the flavors.
For a vegetarian option, substitute the chicken broth with vegetable broth.
Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 470
- Sugar: 5
- Sodium: 850
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 24
- Cholesterol: 60