Name: Creamy One-Pot Italian Wedding Soup Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tablespoon olive oil (optional); 1 small onion, finely chopped; 2 cloves garlic, minced; 1 (12 to 16 ounce) bag frozen cocktail meatballs; 3 cups chicken broth; 1 cup orzo pasta; 3 cups fresh spinach (or kale); 1/4 cup heavy cream; 1/2 cup grated Parmesan, plus more for serving; Salt and pepper, to taste; Red pepper flakes (optional)

Creamy One-Pot Italian Wedding Soup Pasta

This creamy one-pot Italian wedding soup pasta features meatballs, orzo, and spinach in a creamy, cheesy sauce. It's is on the table in half an hour and there's virtually no cleanup.

30 min total 10 min prep 20 min cook 4 410 cal

Instructions

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1 Heat olive oil in a large pot over medium heat. Sauté onion until soft and translucent, 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2 Add frozen meatballs to the pot, pour in chicken broth, and bring to a simmer.
3 Add pasta and simmer according to package instructions until al dente, 7 to 10 minutes, stirring occasionally. Meatballs will heat through while the pasta cooks.
4 Stir in spinach until wilted. Lower heat and stir in heavy cream and Parmesan cheese until creamy and smooth.
5 Taste and adjust seasoning if desired with salt, pepper, or red pepper flakes. Serve hot with extra Parmesan on top. Enjoy!