Heat oil in a large nonstick pot over medium-high heat.
Add onion and garlic and saute for 2-3 minutes until garlic is fragrant and onion is slightly tender.

Add cooked meatballs, frozen vegetables, broth, crushed tomatoes, tomato sauce, Italian seasoning, salt, pepper, bay leaf.
Mix and bring to a boil.
Then, add dry pasta and let it simmer and cook for about 15 minutes or until pasta is tender and cooked through.
Discard bay leaf.
Garnish with fresh parsley and basil. Enjoy!

Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop. Additional broth or water will need to be added when reheated since the pasta absorbs a lot of the liquid and makes the soup thick and chunky.

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