Creamy Italian Meatball Soup

Ingredients:

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 teaspoons Italian seasoning

• 4 cups chicken broth

• 1 cup marinara sauce

• 3/4 cup small pasta (like ditalini or orzo)

• 12-16 small cooked meatballs (homemade or frozen)

• 1 cup heavy cream

• 1 1/2 cups baby spinach

• Salt and pepper, to taste

• Freshly grated parmesan cheese and chopped parsley for garnish

Directions:

1. In a large pot, heat olive oil over medium heat. Sauté onion until soft and translucent, about 4 minutes.

2. Add garlic and Italian seasoning. Stir for 1 minute until fragrant.

3. Pour in the chicken broth and marinara sauce. Bring to a gentle boil.

4. Add pasta and cook for about 7-8 minutes, until almost al dente.

5. Stir in the meatballs and simmer for 5 more minutes.

6. Reduce heat and stir in the heavy cream. Simmer for 2-3 minutes without boiling.

7. Add spinach and let wilt for a minute.

8. Season with salt and pepper.

9. Serve hot, garnished with parmesan and parsley.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 415 kcal | Servings: 4 servings