1-Prepare meatballs: Prepare meatballs from scratch or thaw and cook frozen meatballs.

2-Heat 1 tablespoon olive oil in a pot over medium heat: Add the diced yellow onion with salt and pepper; cook for 6-8 minutes until slightly caramelized.

3-Stir in 6 cloves minced garlic, 1 tablespoon Italian seasoning, 2 tablespoons tomato paste, salt, and pepper: cook for 1 minute.

4-Deglaze the pot with a few splashes of the 32 oz. chicken broth, scraping the bottom to release browned bits.

5-Add the remaining 32 oz. chicken broth, 28 oz. can crushed tomatoes, 8 oz. uncooked rotini pasta, and the cooked meatballs, along with salt and pepper.

6-Bring to a simmer, reduce heat to low, and cover. Cook for 12-15 minutes until the pasta is al dente.

7-Stir in 2 cups baby spinach and 1/2 cup heavy cream until the spinach wilts and the soup is heated through.

8-Adjust seasoning with salt and pepper, then garnish with shaved Parmesan and freshly chopped parsley before serving.