Easy 30 Minute Italian Meatball Soup

Ingredients

• 16 oz mini meatballs
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 24 oz marinara or vodka sauce
• 4 cups chicken broth
• 1 tablespoon Italian seasoning
• 1 tablespoon garlic powder
• 1 teaspoon red pepper flakes
• 2 cups uncooked small pasta (like shells)
• 2 cups fresh spinach
• 1/4 cup grated Parmesan, plus more for serving
• 1/4 cup heavy cream (optional)
• Salt and black pepper, to taste

Steps

1. Warm the olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt and cook for 6–8 minutes, until soft.
2. Stir in the garlic and cook for about 30 seconds, just until fragrant.
3. Add the marinara, chicken broth, Italian seasoning, garlic powder, and red pepper flakes. Bring it up to a simmer.
4. Drop in the mini meatballs and simmer for 8–10 minutes.
5. Add the pasta and cook it in the soup for the time on the package, until just tender.
6. Stir in the spinach and Parmesan until the spinach wilts.
7. Stir in the heavy cream if you want it creamier. Taste and add salt and pepper as needed.
8. Ladle into bowls and top with more Parmesan.