Description
A cozy and comforting soup with tender meatballs, rich tomato broth, and pasta, perfect for busy nights or meal prep.
Ingredients
Units
Scale
For the soup
- 1 tablespoon olive oil (For sautéing onion and garlic)
- 1 onion, chopped (For flavor base)
- 3 to 5 cloves garlic, minced (Adds savory flavor)
- 1 tablespoon tomato paste (For depth of flavor)
- 28 ounces crushed tomatoes (Main ingredient for broth)
- 4 cups chicken broth (Can substitute with beef broth)
- 1 teaspoon Italian seasoning (For authentic flavor)
- 1 pinch red pepper flakes (Optional for heat)
- 1 cup small pasta (ditalini, shells, etc.) (Choose based on availability)
- 2 cups spinach or kale (optional) (For added nutrition)
- Parmesan for serving grated parmesan (Adds wonderful flavor if desired)
For the meatballs
- 1 pound meatballs (homemade, frozen, or fresh) (Use preferred type)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Stir in the tomato paste and cook briefly.
- Add the crushed tomatoes and chicken broth, stirring to combine. Bring to a gentle simmer.
- Add the meatballs and simmer until heated through for fully cooked meatballs or 15-20 minutes for raw meatballs.
- Stir in the small pasta and cook until just tender.
- If using, add spinach or kale at the end and stir until wilted.
Notes
Adjust seasoning to taste. If the soup is too thick, add a splash of broth or water. Store leftovers in an airtight container and reheat gently, adding more liquid if necessary. For optimal results, cook pasta separately if anticipating leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 5
- Protein: 20
