• Use Leftover meatballs
  • 1 1⁄2 Tbsp cooking oil
  • 1⁄4 cup carrots diced 1/4-inch
  • 1⁄4 cup celery diced 1/4-inch
  • 1⁄4 cup onion finely diced
  • 1⁄2 Tbsp tomato paste
  • 2 cups chicken broth
  • 1 bay leaf
  • 1 16oz can diced tomatoes undrained, preferably fire-roasted
  • 1 1/2 tsp Italian seasoning
  • 1/2 cup of ditalini pasta or other small pasta
  • 1 cup of baby spinach
  • Freshly grated Parmesan for serving
  • Salt and freshly ground pepper


  1. Heat oil in a large soup pot over medium heat.
  2. Add carrots, celery, and onion and cook, stirring, until onion is softened, about 5 minutes.
  3. Add tomato paste, stirring for 30 seconds.
  4. Add chicken broth and bring soup to a boil, then reduce heat and simmer for about 15 minutes, or until carrots are tender.
  5. Pour in a can of tomatoes.
  6. Add Italian seasoning, and a bit of salt, and freshly ground pepper. Stir to combine. Add meatballs. Continue simmering for another 15 minutes, to allow the flavors to come together.
  7. Add pasta and simmer for an additional 10 minutes, or until pasta is cooked. Taste for seasoning and add additional salt, pepper, and/or Italian seasoning as needed. Discard bay leaf.
  8. Remove from heat and stir in baby spinach until wilted.
  9. Serve garnished with freshly grated Parmesan.