WARMING, HEALTHY ITALIAN MEATBALL SOUP

Warming, healthy Italian meatball soup image

Provided by sherry monfils @smonfils

Number Of Ingredients 15

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

Steps:

In a large pot, over med-high heat, place oil, onions & garlic. Cook, stirring 1-2 mins. Add spinach. Cook, stirring, for 2 mins.
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.
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.