Ingredients
Scale
- 1 recipe homemade meatballs or 18–20 oz thawed/cooked frozen meatballs
- 1 tbsp olive oil
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 1 tbsp Italian seasoning
- 2 tbsp tomato paste
- 32 oz chicken broth
- 28 oz can crushed tomatoes
- 8 oz uncooked rotini pasta
- 2 cups baby spinach
- ½ cup heavy cream
- Kosher salt and fresh cracked pepper
- Shaved Parmesan and chopped parsley for garnish
Instructions
- Prepare meatballs according to your recipe or package directions.
- Heat olive oil in a pot over medium heat. Add onion with salt and pepper, cook 6–8 minutes until slightly caramelized.
- Add garlic, Italian seasoning, tomato paste, salt, and pepper. Cook 1 minute, stirring frequently.
- Add a few splashes of broth to deglaze the pot.
- Stir in remaining broth, crushed tomatoes, uncooked pasta, and cooked meatballs. Season with salt and pepper.
- Bring to a simmer over medium-high heat. Reduce to low, cover, and simmer 12–15 minutes until pasta is al dente.
- Stir in spinach and heavy cream until spinach wilts and soup is warmed through.
- Adjust seasoning, garnish with Parmesan and parsley, and serve.
Notes
- Season each layer of ingredients for deeper flavor.
- Add a leftover Parmesan rind while simmering for extra depth.
- Add extra broth or cream if soup thickens too much while cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Italian/American