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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Season with a pinch of salt and sauté for 6–8 minutes, until softened.
Add garlic and cook for 30 seconds.
Stir in marinara, water, Italian seasoning, garlic powder, and red pepper flakes. Bring to a simmer.
Add the mini meatballs and simmer for 8–10 minutes.
Stir in the pasta and cook according to the package directions, until just tender.
Add spinach and Parmesan and stir until the spinach wilts.
Stir in heavy cream, if using. Taste and adjust salt and pepper.
Serve topped with extra Parmesan.
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If you’re saving leftovers, cook the pasta separately and add them to each bowl. Otherwise, they’ll continue absorbing the soup and get very soft.
Can I use regular meatballs instead of mini meatballs?
Yes, regular meatballs can be used, but cooking time may need to be adjusted.
What type of pasta works best for this soup?
Shellbows are recommended, but any small pasta shape will work.
Is it necessary to add heavy cream?
No, heavy cream is optional and can be omitted for a lighter soup.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator. Cook pasta separately to avoid it becoming too soft.
Can I use a different type of broth?
Yes, vegetable broth can be used as an alternative to chicken broth.
