Enjoy this cozy soup on a chilly day. It only takes about a half hour from start to finish.
Meatball-Mushroom Parmesan Soup
1 tablespoon olive oil
1 cup sliced mushrooms
3 garlic cloves, minced
3 cups lower-sodium beef broth
1/2 cup sliced baby-cut carrots
8 (1-inch) frozen Italian-style meatballs
1/2 cup rotini pasta
2 cups baby spinach
1/4 cup shredded Parmesan cheese
1. Heat oil in a medium saucepan over medium heat. Add mushrooms and garlic and cook for 30 seconds or until fragrant.
2. Add broth and carrots; bring to a boil. Add meatballs and pasta; return to a boil. Cover and reduce heat to medium-low. Simmer 10 minutes or until pasta is tender and meatballs are cooked through. Stir in spinach then sprinkle with cheese to serve.
Makes 4 cups which serves 2 (doubles easily)
Recipe from Popsugar
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