Pasta Meatball Soup

• Produce

  • 1 tsp Basil, dried
  • 1 Bay leaf, whole
  • 1 tsp Oregano, dried
  • 1 tsp Parsley, dried
  • 1 (28 oz. can Tomatoes

• Canned Goods

  • 4 cups Chicken broth, low-sodium
  • 2 tbsp Tomato paste

• Condiments

  • 1 (24-26 oz. jar prepared marinara, prepared
  • 2 tsp Balsamic vinegar

• Pasta & Grains

  • 8 oz Rotini pasta

• Baking & Spices

  • 2 tsp Cornstarch
  • 1 1/2 tsp Granulated sugar
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 1 cup Milk or half and half
  • 1/2 cup Parmesan cheese, grated

• Frozen

  • 2 (16 oz. package Meatballs

Found on kimscravings.com

Description

Ingredients

• 1 (28 oz.) can crushed tomatoes
• 1 (24-26 oz.) jar prepared marinara
• 4 cups low-sodium chicken broth
• 2 tablespoons tomato paste
• 2 teaspoons balsamic vinegar
• 1½ teaspoons granulated sugar
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 whole bay leaf
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons cornstarch
• 2 (16 oz.) package meatballs (I like Carando Italian Meatballs)
• 8 oz. Rotini Pasta
• ½ cup grated Parmesan cheese
• 1 cup milk or half and half (I use almond milk)

Directions

• Heat a large skillet over medium to high heat. Add crushed tomatoes, marinara, chicken broth, tomato paste, balsamic vinegar, sugar and seasonings to skillet. Bring to boil, then reduce to a low simmer.
• Add meatballs to simmering soup, cover and simmer for 8 minutes. Add pasta and simmer over medium high heat for 10-12 minutes or until noodles are al dente.
• Remove from heat, discard bay leaf and stir in Parmesan cheese until melted followed by milk/half and half. If you like a thinner soup, stir in additional chicken broth or water.
• Garnish individual servings with grated Parmesan, parsley and season with salt and pepper to taste.