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.

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