Preparation

• Make homemade Italian meatballs or use an 18-20 oz. bag of frozen meatballs that have been thawed.
• Heat olive oil in the pot over medium heat. Add diced onion and a couple pinches of salt and pepper. Cook for 6-8 minutes, stirring occasionally.
• Add minced garlic, Italian seasoning, tomato paste, salt and pepper and cook for 1 minute while stirring frequently.
• Add a few splashes of broth to clean the bottom of the pot, scraping up any bits left behind.
• Stir in remaining broth, crushed tomatoes, uncooked pasta, and cooked meatballs with a couple pinches of salt and pepper.
• Bring to a simmer over medium-high heat, then reduce to low and simmer covered for 12-15 minutes or until the pasta is al dente.
• Stir in baby spinach and heavy cream until spinach wilts and soup is warmed through.
• Season to taste with salt and pepper. Garnish with shaved Parmesan and parsley before serving.
• If you loved this recipe, leave a 5-star rating and review.