Shelly's Recipe

MEATBALL-MUSHROOM-PARMESAN SOUP

Category: Soups

4 tbsp olive oil
2 cup sliced mushrooms
6 garlic cloves, minced
3 cups lower-sodium beef broth
1 cup sliced baby-cut carrots
16 (1-inch) frozen Italian-style meatballs
1 cup rotini pasta (spiral-shaped)
4 cups fresh baby spinach
1/2 cup shredded Parmesan cheese

Heat oil in medium saucepan over medium heat until hot. Add mushrooms and garlic; cook 30 seconds or until fragrant. 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 to 12 minutes or until pasta is tender and meatballs are cooked through. Stir in spinach; serve with cheese. Serves 4