Meatball Vegetable Soup

By mamapig

Ingredients

• 2/3 cup uncooked med pasta
• shells
• 4 cup chicken broth
• 1 can (14.5-oz.) diced tomatoes
• 1 can (10.5-oz.) condensed French onion soup
• 12 frozen, fully cooked Italian meatballs, thawed and quartered
• 1 1/2 cup chopped fresh spinach
• 1 cup sliced carrots
• 3/4 cup canned kidney beans, rinsed and drained
• 3/4 cup garbanzo beans, rinsed and drained

Details

Servings 6

Preparation

Step 1

Cook pasta according to package directions.

Combine the remaining in a Dutch oven or soup kettle. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender. Drain pasta and stir into soup.