Serves 4

Prep time 15 min.

Cook time 30 min.


2 Tbsp. olive oil

1 1/2 cups sliced carrots

1 cup sliced celery

1 cup chopped onion

3 cloves garlic, minced

1 carton (32 oz.) College Inn® Chicken Broth

3 cups water

2 Tbsp. tomato paste

1/2 tsp. EACH dried thyme, basil and rosemary

Salt and black pepper, to taste

3 to 4 oz. uncooked small-shaped pasta (such as penne or pastina)

1 lb. frozen home style or Italian meatballs, thawed

3 cups coarsely chopped fresh spinach

Grated Parmesan cheese, optional


  1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add carrots, celery and onion; cook 5 minutes, stirring frequently, until onions are softened. Add garlic and cook 1 minute, stirring frequently.

  2. Stir in broth, water, tomato paste, thyme, basil, rosemary, salt and pepper, if desired, and bring to a boil over high heat. Reduced heat to medium and simmer 10 minutes.

  3. Stir in pasta; cover and cook according to time on pasta package. Add meatballs; simmer 5 minutes. Stir in spinach and cook just until wilted, about 1 minute. Serve with Parmesan cheese, if desired.

TIP:  One can (13.5 oz.) Del Monte® Chopped or Leaf Spinach, squeezed and well drained, can be substituted for the fresh baby spinach in Step 3.

Try These Other Delicious Recipes

View All Recipes

Beef Bourguignon Soup

Cook Time: 1 hour, 20 minutes

View Recipe

Pan-Roasted Cauliflower Soup

Cook Time: 30 minutes

View Recipe

Portobello Beef Barley Soup

Cook Time: 1 hour, 10 minutes

View Recipe

Chicken & Vegetable Soup with Pistou

Cook Time: 30 minutes

View Recipe

Albondigas Soup Recipe (Mexican Meatball Soup)

View Recipe

Bone Broth Chicken Noodle Soup Recipe

Cook Time: 40 min.

View Recipe

Chicken Lentil Soup with Chicken Broth

Cook Time: 40 min.

View Recipe

Chicken, Spinach, and Red Lentil Soup

Cook Time: 7 min.

View Recipe