• 1 cup chopped celery
  • 1 & 1/2 cup chopped carrots
  • 3 cloves garlic, minced
  • 32oz low sodium chicken broth
  • 32oz low sodium chicken bone broth
  • 1/3 cup Ancini di Pepe pasta
  • large handful of fresh spinach, chopped
  • 3 cups cooked mini meatballs (Olivino Italian Meatballs)
  • 1 tbsp Olivino Sicilian Lemon Balsamic
  • 1 tbsp fresh chopped Italian flat leaf parsley
  • 1 tbsp Italian seasoning
  • 1 tsp dried basil
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 2-3 tbsp Olivino Garlic Olive Oil
  • Kosher salt to taste
  • Black pepper to taste


  1. Saute celery and carrots in a large stockpot on medium high for 4-5 minutes (until tender and crisp)
  2. Add garlic and stir until fragrant (about a minute).
  3. Add Italian seasoning, basil, onion powder, garlic powder, and oregano. Stir to incorporate.
  4. Add in both broths and bring to a boil.
  5. Once boiling, add pasta and cook until al dente.
  6. Add spinach, meatballs, parsley and balsamic and cook until spinach wilts and the meatballs heat through.
  7. Season with salt and pepper to taste.
  8. Enjoy!

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