Ingredients

The following ingredients have 4 Servings
  • 28 oz crushed tomatoes
  • 24-26 oz prepared marinara
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons granulated sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 whole bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons cornstarch
  • 32 oz prepared meatballs (I like Carando Italian Meatballs)
  • 8 oz. Rotini Pasta
  • 1/2 cup grated Parmesan cheese
  • 1 cup milk or half and half (I use almond milk)

Instruction

  • Heat a large skillet over medium to high heat. Add crushed tomatoes, marinara, chicken broth, tomato paste, balsamic vinegar, sugar, seasonings and cornstarch to skillet. Bring to boil, then reduce to a low simmer.
  • Add meatballs to simmering soup, cover and simmer for 8 minutes. Add pasta and simmer over medium high heat for 10-12 minutes or until noodles are al dente.
  • Remove from heat, discard bay leaf and stir in Parmesan cheese until melted followed by milk/half and half. If you like a thinner soup, stir in additional chicken broth or water.
  • Garnish individual servings with grated Parmesan, parsley and season with salt and pepper to taste.