Spinach and Meatball Soup With Outer Space Pasta

READY IN: 35mins


  • 2
    teaspoons olive oil
  • 1
    leek, chopped (white and light green parts only)
  • 1
    carrot, diced
  • 1
    stalk celery, diced
  • 1
    zucchini, diced
  • 1
    (900 ml) package no-salt-added beef broth
  • 1
    cup bottled strained tomatoes (passata)
  • 1
    cup president's choice blue menu outer space pasta
  • 24
    frozen low-fat meatballs
  • 1
    cup packed Baby Spinach, coarsely chopped
  • salt & freshly ground black pepper


  • 1. Heat oil in large saucepan over medium heat. Add leek, carrot, celery and zucchini. Cook while stirring occasionally until beginning to soften, about 5 minutes.
  • 2. Add broth and passata; bring to a boil. Add pasta; stir occasionally until liquid returns to a boil. Reduce heat to a simmer; cook 5 minutes.
  • 3. Stir in frozen meatballs; return to a simmer. Cook, stirring occasionally, until meatballs are heated through and pasta is tender but firm; about 7 to 9 minutes.
  • 4. Stir in spinach, salt and pepper; cook until spinach is wilted, about one minute.
  • Chef's tip: Substitute a quarter cup frozen chopped spinach for fresh spinach, if that's what you have on hand.