Preparation

• Make my easy homemade Italian meatballs recipe or use an 18-20 oz. bag of frozen meatballs that have been thawed overnight in the fridge or cooked according to package directions.
• Heat olive oil in the pot over medium heat. Add diced yellow onion along with a couple large pinches of salt and pepper. Cook, stirring occasionally for about 6-8 minutes until browned.
• Add minced garlic, Italian seasoning, tomato paste, and salt and pepper. Cook, stirring frequently, for 1 minute.
• Add a few splashes of broth to clean the bottom of the pot, scraping off the bits.
• Stir in the remaining broth, crushed tomatoes, uncooked pasta, and cooked meatballs along with salt and pepper.
• Bring to a simmer over medium-high heat. Reduce heat to low, and cover to simmer for 12-15 minutes or until pasta is cooked al dente.
• Stir in baby spinach and heavy cream until spinach wilts and soup is warmed through.
• Season to taste with salt and pepper. Garnish with shaved Parmesan and freshly chopped parsley and enjoy!
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