1-First, in a medium bowl, combine 1 pound ground mild Italian sausage with 1/4 cup breadcrumbs, 1 teaspoon garlic powder, 1 teaspoon onion salt, and 1 teaspoon Italian seasoning. Form the mixture into 1-inch meatballs and refrigerate them until needed. This helps the flavors meld and keeps the meatballs firm.

2-Next, in a large pot over medium-high heat, melt 1 tablespoon butter and sauté 1 minced shallot for 2-3 minutes until softened. Add 1 medium diced zucchini and cook for another 2-3 minutes until it softens, building a tasty base. Stir in 2 minced garlic cloves and cook for 1 minute to release their aroma.

3-Then, pour in 4 cups sodium-reduced chicken broth and 2 cups water, bringing the mixture to a boil. Reduce the heat, stir in 1 cup orzo pasta, and gently add the meatballs. Let it simmer on medium heat until the meatballs reach 160°F, about 15 minutes, ensuring everything cooks evenly.

4-After that, remove from heat and mix in 2 cups roughly chopped fresh spinach and 2 tablespoons sundried tomato pesto until the spinach wilts. Finally, serve the soup topped with 1/4 cup freshly grated Parmesan cheese for a finishing touch. For variations, check out easy pasta recipes on our site to tweak this further.