- 10 mins
- 30 mins
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Ingredients
- 2 tsp EVOO
- 1 cup prechopped celery and onions
- 1 lb frozen fully cooked meatballs
- 4 cup reduced sodium chicken broth
- 3 oz. whole wheat medium shell or small pasta
- 1 pkg baby spinach
- 1/2 cup finely grated parmesan cheese
- Red pepper flakes (optional)
Preparation
Step 1
Heat 1 tsp of the oil in a large saucepan over medium heat. Add the celery and onions and cook, stirring until softened, 4 mins. Add the remaining 1 tsp oil to pan and increase heat to medium high. Add the meatballs and cook until golden, about 4 mins.
Add broth and 2 cups water and bring to a boil. Stir in pasta and cook, stirring occasionally, until just tender, 6-7 mins. Gradually stir in spinach and cook until just wilted, about 2 mins. Stir in 1/4 cup of the cheese until just combined. Season with salt and pepper.
Ladle soup into bowls and top evenly with remaining 1/4 cup cheese. Season to taste with red pepper flakes (if using).