Creamy Macaroni & Mini Meatball Soup

Ingredients

• 3 tbsp extra virgin olive oil
• 0.5 cup celery (diced)
• 0.5 cup carrots (diced)
• 0.5 cup yellow onion (diced)
• crushed red pepper flakes (a couple shakes)
• salt (small pinch)
• black pepper (freshly cracked)
• 4 garlic (sliced or chopped)
• 24 oz tomato basil marinara sauce (1 jar)
• 32 oz low-sodium chicken stock (1 carton)
• 12 oz frozen mini meatballs (1 bag)
• 2 cup dry elbow macaroni
• 0.75 cup Pecorino Romano (grated)
• 1 cup heavy cream
• 5 oz fresh spinach (roughly chopped)
• Extra Pecorino Romano or Parmesan (for serving)

Steps

1. 1

   Add 3 tablespoons of extra virgin olive oil to a large Dutch oven or soup pot over medium to medium-low heat.

2. 2

   Add the diced celery, carrots, and onion along with a couple shakes of crushed red pepper, a tiny pinch of salt, and some freshly cracked black pepper.

3. 3

   Cook the vegetables slowly until they soften and become translucent with just a little bit of golden color, taking care not to fry them.

4. 4

   Add the chopped or sliced garlic and sauté for another minute or so, just until it becomes fragrant, being careful not to burn it.

5. 5

   Pour in the entire 24-ounce jar of tomato basil marinara sauce.

6. 6

   Pour a little of the chicken stock into the empty marinara jar, replace the lid, shake it up to collect the remaining sauce, and pour it into the pot.

7. 7

   Add the remaining chicken stock and stir everything together.

8. 8

   Bring the soup up to a boil.

9. 9

   Once the soup is boiling, add the 12-ounce bag of frozen mini meatballs and 2 cups of dry elbow macaroni.

10. 10

    Let the soup come back up to a boil after the frozen meatballs have lowered the temperature.

11. 11

    Cook until the macaroni is al dente and the meatballs are completely heated through, stirring occasionally to prevent the macaroni from sticking to the bottom.

12. 12

    Once the macaroni is nearly done, lower the heat.

13. 13

    Add 3/4 cup grated Pecorino Romano, 1 cup heavy cream, and 5 ounces of roughly chopped spinach.

14. 14

    Stir until the cheese melts into the broth, the spinach wilts, and the soup becomes creamy.

15. 15

    Let the soup gently simmer for another couple of minutes.

16. 16

    Taste the soup and add more salt or cracked black pepper only if needed, as the sauce, stock, meatballs, and cheese already provide significant salt.

17. 17

    Ladle into bowls and serve with extra Pecorino Romano or Parmesan on top.

Notes

The soup will thicken as it sits because the macaroni continues to absorb the broth. Use a high-quality marinara sauce you love, as it provides the primary flavor profile. Low-sodium chicken stock is recommended to control the saltiness.

Nutrition per serving

• main
• soup
• one-pot
• meatballs
• pasta
• weeknight dinner
• creamy