Mini Meatball & Pasta Marinara Soup

 Saw this in a DELISH magazine - they compared it to adult spaghetti's O's with meatballs - very good and even better the next day on reheat!!

2 tbsp. extra-virgin olive oil 

1 small yellow onion, chopped 

2 large carrots, peeled and chopped 

4 cloves garlic, chopped 

1 tsp. Italian seasoning 

1/2 tsp. crushed red pepper flakes 

Kosher salt 

Freshly ground black pepper 

1 (24-oz.) jar marinara 

4 c. low-sodium chicken broth 

8 oz. sweet Italian sausage, casings removed, shaped into ½" balls 

1 c. small pasta (such as anelletti) 

3 c. packed baby spinach 

Freshly grated Parmesan, for serving

In a large pot over medium heat, heat oil. Add onions, carrots, garlic, Italian seasoning, and red pepper flakes and season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 6 minutes.

Add marinara and chicken broth and bring to a simmer. Add sausage meatballs and pasta and cook, stirring frequently, until pasta is al dente, 9 to 12 minutes. Stir in spinach to wilt and then remove from heat. 

Serve with Parmesan.