Easy 30 Minute Italian Meatball Soup

Ingredients

• 16 oz mini meatballs
• 1 tbsp olive oil
• 1 yellow onion (diced)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 3 clove garlic (minced)
• 24 oz marinara or vodka sauce
• 4 cup chicken broth
• 0.25 cup heavy cream (optional)
• 1 tbsp Italian seasoning
• 1 tbsp garlic powder
• 1 tsp red pepper flakes
• 2 cup uncooked pasta (Small pasta shapes such as shellbows are recommended; cook according to package directions.)
• 2 cup fresh spinach
• 0.25 cup grated Parmesan (plus extra for serving)
• salt (to taste; use a pinch when sautéing and adjust at the end)
• black pepper (to taste)

Steps

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the diced onion, carrots, and celery. Season with a pinch of salt and sauté for 6–8 minutes, until the vegetables are softened.

3. 3

   Add the minced garlic and cook for 30 seconds.

4. 4

   Stir in the marinara or vodka sauce, chicken broth, Italian seasoning, garlic powder, and red pepper flakes. Bring the soup to a simmer.

5. 5

   Add the mini meatballs and simmer for 8–10 minutes.

6. 6

   Stir in the uncooked pasta and cook according to the package directions, until just tender.

7. 7

   Add the fresh spinach and grated Parmesan. Stir until the spinach wilts.

8. 8

   Stir in the heavy cream, if using. Taste and adjust the salt and black pepper.

9. 9

   Serve the soup topped with extra Parmesan.

Notes

For leftovers, cook the pasta separately and add it to each bowl when serving so it does not continue absorbing the soup and become overly soft. Regular meatballs may be substituted, though the cooking time may need adjustment. Vegetable broth can replace the chicken broth. Heavy cream may be omitted for a lighter soup. Store leftovers in an airtight container in the refrigerator.

Nutrition per serving

• soup
• main
• Italian
• weeknight dinner
• 30-minute meal
• one-pot
• comfort food
• non-vegetarian