1. Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until vegetables are softened.

2. Add diced zucchini, salt, black pepper, and Italian seasoning. Stir and cook for another 2 minutes.

3. Pour in chicken broth and diced cherry tomatoes (including the liquid). Bring to a boil.

4. Add pasta to the boiling soup and cook according to package instructions until al dente.

5. Once the pasta is nearly done, gently stir in the pre-cooked meatballs and spinach leaves. Simmer for 5 more minutes, allowing the meatballs to heat through and the spinach to wilt.

6. Taste and adjust seasonings if necessary.

7. Serve hot, garnished with grated Parmesan cheese.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Servings: 6 servings | Kcal: 320 kcal per serving