Easy Italian Mini Meatball Soup

Ingredients

• 16 oz mini meatballs (Regular meatballs may be substituted.)
• 1 tbsp olive oil (For sautéing)
• 1 yellow onion (Small, diced)
• 2 carrots (Diced)
• 2 celery stalks (Diced)
• 3 cloves garlic (Minced)
• 24 oz marinara or vodka sauce (One jar; use either marinara or vodka sauce.)
• 4 cup chicken broth
• 0.25 cup heavy cream (Optional; the source states 1/4 without specifying the unit, interpreted as 1/4 cup.)
• 1 tbsp Italian seasoning
• garlic powder (The source lists garlic powder after Italian seasoning but gives no separate quantity; use to taste.)
• 1 tsp red pepper flakes
• 2 cup uncooked shellbow pasta (The creator used shellbows. Cook separately if saving leftovers.)
• 2 cup fresh spinach
• 0.25 cup grated Parmesan cheese (Plus more for serving)
• salt (Pinch for sautéing, plus more to taste)
• black pepper (To taste)

Steps

1. 1

   Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Season with a pinch of salt and sauté for 6–8 minutes, stirring occasionally, until the vegetables are softened but not deeply browned.

2. 2

   Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. Do not let it brown.

3. 3

   Stir in the marinara or vodka sauce, optional heavy cream, chicken broth, Italian seasoning, garlic powder, and red pepper flakes. Season with black pepper and additional salt as needed. Bring the soup to a gentle simmer.

4. 4

   Add the mini meatballs to the simmering soup. Cook for 8–10 minutes, stirring occasionally, until the meatballs are heated through and the broth is flavorful.

5. 5

   Stir in the uncooked shellbow pasta. Cook according to the package directions, stirring occasionally, until the pasta is just tender. Keep the soup at a gentle simmer rather than a rapid boil.

6. 6

   Add the fresh spinach and grated Parmesan. Stir for 1–2 minutes, until the spinach wilts and the cheese is incorporated into the broth.

7. 7

   Taste and adjust the salt, black pepper, and red pepper flakes. Ladle the soup into bowls and serve with additional grated Parmesan.

Notes

For leftovers, cook the shellbow pasta separately and add it to each bowl when serving. Pasta cooked directly in the soup will continue absorbing broth and become very soft during storage.

Nutrition per serving

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