2 teaspoons olive oil
1 small onion, diced
1 celery stalk, diced
1 carrot, peeled and diced
2 cloves garlic, minced
1 bay leaf
5-6 cups chicken broth or stock
1 (27 ounce) can chunky vegetable marinara sauce
20 pre-cooked meatballs, cut in half
1 teaspoon Italian herb blend
salt and pepper to taste
2-3 cups dried rotini pasta, cooked to al dente
Parmesan Cheese to serve (optional)

Directions:

In a soup pot, heat the olive oil over medium heat.  Add the onion, celery and carrot and cook for about five minutes, stirring occasionally.  Add the garlic and bay leaf and cook for another two minutes.  Add the chicken broth, marinara sauce, meatballs, and Italian herb blend.  Bring to a simmer, and simmer for about 15 minutes.  Check for seasoning, adding salt and pepper as desired.

Add the cooked pasta, and simmer for another five minutes.  Serve with Parmesan Cheese for sprinkling on top.

Serves six.

Soup