Hearty Italian Meatball Soup with Pasta and Spinach
A comforting bowl of tender meatballs, al dente pasta, and fresh spinach in a creamy tomato broth, perfectly seasoned with Italian herbs.
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Cooking tools:
- Dutch oven
- Wooden spoon
- Chef's knife
- Cutting board
- Stove
- Ladle
- Serving bowl
- Peeler
- Mixing bowl
- Skillet
- Pot
- Measuring spoon
Ingredients
- 1 batch 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 oz. chicken broth
- 28 oz. can crushed tomatoes
- 8 oz. (about 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 cheese
- Fresh parsley, chopped
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