Ingredients:
16oz mini meatballs
1 tbsp olive oil
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
24 ozmarinara or vodka sauce
4c chicken broth
1/4c heavy cream (optional)
1 tbps Italian seasoning
1 tbsp garlic powder
1 tsp red pepper flakes
2c uncooked pasta
2c fresh spinach
1/4c grated Parmesan
salt
black pepper
Directions:
Step 1
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.
Step 2
Add garlic and cook for 30 seconds.
Step 3
Stir in marinara, water, Italian seasoning, garlic powder, and red pepper flakes. Bring to a simmer.
Step 4
Add the mini meatballs and simmer for 8–10 minutes.
Step 5
Stir in the pasta and cook according to the package directions, until just tender.
Step 6
Add spinach and Parmesan and stir until the spinach wilts.
Step 7
Stir in heavy cream, if using. Taste and adjust salt and pepper.
Step 8
Serve topped with extra Parmesan.
