Ingredients
Scale
- 1 recipe homemade meatballs or 18-20 oz frozen meatballs, thawed
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 32 ounces chicken broth
- 28 ounces crushed tomatoes
- 8 ounces (2 1/2 cups) uncooked rotini pasta
- 2 cups baby spinach
- 1/2 cup heavy cream
- Kosher salt to taste
- Fresh cracked pepper to taste
- Shaved Parmesan for garnish
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Meatballs
- Make homemade meatballs according to your preferred recipe or use thawed frozen meatballs according to package directions. If making homemade, ensure they are fully cooked through before adding to the soup. Set aside until ready to use.
- Sauté the Aromatics
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion with a pinch of salt and pepper, and cook until lightly caramelized, about 6-8 minutes. Add the minced garlic, Italian seasoning, and tomato paste, and cook for another minute until fragrant and the tomato paste darkens slightly.
- Build the Soup Base
- Add a splash of chicken broth to the pot and use a wooden spoon to scrape up any flavorful browned bits from the bottom. Then add the remaining chicken broth, crushed tomatoes, uncooked rotini pasta, and prepared meatballs to the pot.
- Simmer Until Tender
- Bring the soup to a simmer, then reduce heat to medium-low. Cover the pot and cook for 12-15 minutes, or until the pasta is al dente and the meatballs are heated through. Stir occasionally to prevent the pasta from sticking to the bottom.
- Finish and Serve
- Stir in the baby spinach and heavy cream until the spinach wilts, about 1-2 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with shaved Parmesan cheese and chopped fresh parsley before serving.
Notes
- For a lighter version, you can substitute half-and-half or milk for the heavy cream.
- To make ahead, cook everything except the pasta, spinach, and cream. When ready to serve, bring to a simmer, add pasta and cook until tender, then add spinach and cream.
- This soup freezes well without the pasta. If planning to freeze, omit pasta and add freshly cooked pasta when reheating.
- For extra flavor, add a Parmesan rind to the soup while simmering.
- You can substitute other pasta shapes like ditalini, small shells, or orzo if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 425
- Sugar: 8g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 75mg