Mini Meatball and Pasta Marinara Soup

Mini Meatball and Pasta Marinara Soup


TBT: Our Mini Meatball & Pasta Marinara Soup is the grown-up version of SpaghettiOs you've all been waiting for.
  • 2 tbsp. extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 2 large carrots, peeled and chopped
  • 4 cloves garlic, chopped
  • 1 tsp. Italian seasoning
  • ½ tsp. crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1 (24-oz.) jar marinara
  • 4 c. low-sodium chicken broth
  • 8 oz. sweet Italian sausage, casings removed, shaped into ½" balls
  • 1 c. small pasta (such as anelletti)
  • 3 c. packed baby spinach
  • Freshly grated Parmesan, for serving
  1. In a large pot over medium heat, heat oil. Add onions, carrots, garlic, Italian seasoning, and red pepper flakes and season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 6 minutes.
  2. Add marinara and chicken broth and bring to a simmer. Add sausage meatballs and pasta and cook, stirring frequently, until pasta is al dente, 9 to 12 minutes. Stir in spinach to wilt and then remove from heat.
  3. Serve with Parmesan.

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