serves
2
prep
25 minutes
cook
45 minutes
difficulty
Easy
serves
2
people
preparation
25
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp (20 ml) cooking oil
- ¼ cup diced carrot (about 5mm / ¼ in dice)
- ¼ cup diced celery (about 5mm / ¼ in dice)
- ¼ cup finely diced onion
- 1½ tsp tomato paste
- 2 cups chicken stock (broth)
- 1 bay leaf
- 1 450g (16 oz) can diced tomatoes, preferably fire-roasted, undrained
- 1½ tsp Italian seasoning
- Leftover meatballs (use however many you like or have)
- ½ cup ditalini pasta or other small pasta
- 1 cup baby spinach
- Freshly grated Parmesan, for serving
- Salt and freshly ground pepper
Instructions
- Heat oil in a large soup pot over medium heat.
- Add carrots, celery and onion and cook, stirring, until onion is softened, about 5 minutes.
- Add tomato paste, stirring for 30 seconds.
- Add chicken stock (broth) and bring soup to a boil, then reduce heat and simmer for about 15 minutes, or until carrots are tender.
- Pour in the can of tomatoes.
- 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.
- Add pasta and simmer for an additional 10 minutes, or until pasta is cooked. Taste for seasoning and add additional salt, pepper, or Italian seasoning as needed. Discard bay leaf.
- Remove from heat and stir in baby spinach until wilted.
- Serve garnished with freshly grated Parmesan.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
