Description
A comforting and creamy soup featuring hearty meatballs, vegetables, and a luscious creaminess that warms the soul.
Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken or beef broth
- 1 (14.5 oz) can crushed tomatoes or 1/2 cup tomato sauce
- 1 tsp Italian seasoning
- 1 lb cooked Italian meatballs
- 1 cup small pasta (e.g., ditalini, orzo, small shells)
- 1/2 cup heavy cream or half-and-half
- 2 cups fresh spinach or kale, roughly chopped
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken or beef broth and crushed tomatoes (or tomato sauce). Stir to combine.
- Add the Italian seasoning, salt, and pepper. Bring the soup to a simmer.
- Drop in the cooked meatballs and add the small pasta, cooking according to package directions, or until al dente.
- Once the pasta is cooked and the meatballs are heated through, stir in the heavy cream and fresh spinach (or kale). Cook for 2-3 minutes, or until the spinach has wilted.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with grated Parmesan cheese.
Notes
For a richer flavor, use homemade broth. Adjust the soup’s thickness by simmering longer or adding more broth as desired.
