warming, healthy italian meatball soup

Recipe by
sherry monfils
worcester, MA

I've been making this recipe for many years & it always comes out different , depending on what I have on hand. But this is 1 very warming & healthy soup that never lasts for more than 2 days! So far this is hubby's favorite version.

yield 4 -6
prep time 20 Min
cook time 50 Min
method Stove Top

Ingredients For warming, healthy italian meatball soup

  • 1-12 oz pkg
    al fresco brand italian style tomato & basil meatballs
  • 1 tsp
    olive oil
  • 1/4 c
    chopped onion
  • 1 Tbsp
    chopped garlic
  • 3-4 c
    low-sodium chicken broth
  • 1-28 oz can
    tutturosa italian-style diced & crushed tomatoes, undrained
  • 1 c
    prego-low sodium pasta sauce, ( or your favorite.)
  • 1 pinch
    sea salt
  • 1/4 tsp
    black pepper, or to taste
  • 1-1/2 tsp
    dried italian seasoning
  • 2 tsp
    dried parsley
  • 1/4 c
    grated or shredded parmesn cheese
  • 1/2 c
    uncooked whole grain elbow macaroni
  • 1/2 c
    frozen,, sliced carrots
  • 1 c
    fresh spinach leaves, chopped or torn into bite sized pieces

How To Make warming, healthy italian meatball soup

  • 1
    In a large pot, over med-high heat, place oil, onions & garlic. Cook, stirring 1-2 mins. Add spinach. Cook, stirring, for 2 mins.
  • 2
    Add broth, ( I used 4 cups but if u want less liquid, use 3 cups,) and bring to a boil. Add meatballs, ( still frozen,) diced, crushed tomatoes, pasta sauce, salt, pepper & Italian seasoning. Stir, add carrots. Stir in elbow macaroni.
  • 3
    Bring to a boil then lower heat to medium. Cook, stirring a few times to blend. Cook 15 minutes. Lower heat to med-low & let simmer for 20-30 mins or until pasta is done. Top w/ parsley, pour into bowl & sprinkle w/ parmesn cheese. Great w/ homemade biscuits.
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