With Italian flavors, an easy method, and a short cooking time, this soup with veggies and pasta is a favorite easy family dinner.
– Olive oil – Garlic – Celery, carrot, and onion – Reduced-sodium chicken broth – Star pastina – Mini meatballs – Marinara sauce (optional) – Parmesan cheese
Add the olive oil to a medium pot over medium heat. When warm, add the garlic, celery, carrot, and onion. Stir to coat and cook for 2 minutes, or until just starting to soften.
Add the broth and raise the heat to high. When the broth starts to boil, turn down the heat to medium so it simmers. Add the pasta and meatballs.
Cook for about 8 minutes, stirring occasionally. Stir in the marinara sauce. Season to taste with salt and pepper.
Serve warm with Parmesan cheese, if desired. Store leftovers in an airtight container for up to 5 days in the fridge.
Use vegetable broth and sub 2 cups white beans for the meatballs to make this vegetarian. Add minced fresh basil to add more fresh flavor if you prefer.