Meatball Soup
A hearty, comforting soup for the cold weather.
Ingredients
- 18-20 oz bag meatballs, cooked
- 1 tbsp olive oil
- 1 sweet onion, diced
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- 32 oz chicken broth
- 28 oz can crushed tomatoes
- 2 1/2 cups uncooked rotini
- 2 cups baby spinach
- 1/2 cup heavy cream
- salt and pepper, to taste
- handful of grated Parmesan, + more to top
Instructions
- In a large pot over medium heat, sauté the onion and garlic in the olive oil for 2-5 minutes.
- Add in the tomato paste, salt, and pepper. Stir frequently for 1 minute.
- Add in the broth, canned tomatoes, rotini, and cooked meatballs. Bring to a simmer over medium-high heat. Reduce heat to low and continue to simmer, covered, for 12-15 minutes until pasta is cooked al dente.
- Stir in the baby spinach, heavy cream, and Parmesan until the spinach starts to wilt.
- Serve and top with additional Parmesan if desired.