Meatball-Mushroom-Parmesan Soup
cook book
Ingredients
- 1 tablespoon olive oil
1 cup sliced mushrooms
3 garlic cloves, minced
3 cups lower-sodium beef broth
1/2 cup sliced baby-cut carrots
8 (1-inch) frozen Italian-style meatballs
1/2 cup rotini pasta (spiral-shaped)
2 cups fresh baby spinach
1/4 cup shredded Parmesan cheese
Directions
1. Heat oil in medium saucepan over medium heat until hot. Cook mushrooms and garlic 30 seconds or until fragrant.
2. 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; sprinkle with cheese.
Information
- Category
- Soups/Stews, Stew