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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Entree, Pasta
Cuisine: Italian
Calories: 410
Ingredients Method Nutrition

Ingredients
  

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

Method
 

  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!

Nutrition

Calories: 410kcalCarbohydrates: 38gProtein: 19gFat: 21gSaturated Fat: 8gCholesterol: 58mgSodium: 1433mgFiber: 3gSugar: 8g

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