2 Tbsp. Butter
1 Red onion, chopped
3 tsp. Garlic, minced
2 cans (14.5 oz) Tomatoes, diced
1 Bell pepper, chopped
4 cups Beef or chicken broth
1/2 cup Heavy cream
1 cup Bow tie pasta, uncooked
2 cups Spinach
Prepare the Southern Recipe Small Batch pork rind meatballs according to the recipe directions. Set aside.
In a large skillet or stockpot, sauté the onions with the butter until softened.
Mix in the garlic and bell pepper. Sauté for 5 minutes over medium heat.
Add diced tomatoes into the pot. Use an immersion blender to blend the tomatoes until slightly smooth. Cook on low heat for 10 minutes.
Mix in the broth, heavy cream, and uncooked bow tie pasta. Bring the soup to a boil, then let simmer for roughly 15 minutes.
Mix in the spinach and meatballs into the soup and simmer for 5 minutes. Top with our low carb crouton alternative Krutones® in Butter & Garlic and Italian Style flavors.