Ingredients

The following ingredients have 6 Servings
  • 1 (15.0-ounce) can Italian-style diced tomatoes with garlic, oregano and basil
  • 6 cups low-sodium vegetable broth
  • 4 ounces elbow pasta
  • 1 (16.0-ounce) package vegan meatballs
  • 3 cups fresh spinach, roughly chopped
  • 2 teaspoons dried Italian seasoning
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons grated vegan Parmesan-style cheese (optional)
  • 1/4 teaspoon ground black pepper

Instruction

  • Bring the tomatoes and broth to a boil in a large pot over medium-high heat.
  • Simmer 10 minutes.
  • Add pasta, meatballs, spinach and Italian seasoning and cook until the pasta is tender and meatballs are cooked through, about 8 minutes.
  • Season to taste with salt and pepper. Ladle into bowls and serve. Sprinkle with vegan cheese if desired.