Italian Meatball Soup
A healthy, full flavored, main dish soup, Italian Meatball Soup is so quick and easy that it is ready to eat in thirty minutes!
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 10 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
Units
Scale
- 1 package Italian meatballs, (approx 16 ounces)
- 2 teaspoons olive oil
- 1 small onion diced, about 1/2 cup
- 2 tablespoons minced garlic
- 2 15 ounce cans of cannellini beans, drained
- 2 14 ounce cans diced tomatoes
- 1 teaspoon dried Italian seasoning
- 1 tablespoon dried parsley
- 1 tablespoon dried basil
- 1 48 ounce container low sodium chicken broth
- 2 cups fresh spinach, chopped
Instructions
- Chop onion.
- Measure olive oil into large pot. Add onion, saute lightly.
- Add chicken broth and whisk in garlic and seasonings.
- Bring to boil. Reduce heat to simmer. Add beans, meatballs and diced tomatoes.
- Reduce to simmer and add beans, chopped onion and meatballs. Simmer until meatballs are heated through, about 10-15 minutes.
- Chop fresh spinach. Add to pot during the last five minutes.
Notes
OPTION: This can be made ahead and frozen. Place all ingredients except broth and spinach in a gallon zipper bag. Chop spinach and place in separate baggie before adding to the zipper bag. Seal bag tightly. Mark the container of chicken broth “Italian Soup” before placing in pantry. (You can add it to the other ingredients and freeze, if you use larger bags and have the freezer space.)
Nutrition
- Serving Size: 12 ounces
- Calories: 284,
- Carbohydrates: 27 grams,
- Protein: 17 grams,