Print

Creamy Italian Meatball Soup Recipe

Creamy Italian Meatball Soup Recipe
Print Recipe

★★★★★

4.7 from 29 reviews

This Creamy Italian Meatball Soup is a comforting and hearty dish featuring tender meatballs, rotini pasta, and a rich tomato broth, all brought together with a touch of cream and fresh spinach for added brightness. Perfect for cozy dinners, this soup combines Italian seasonings with simple ingredients to create a flavorful and satisfying meal.

Ingredients

Scale

Meatballs

  • 1 recipe of homemade Italian meatballs or 18–20 oz. bag of frozen meatballs, thawed

Soup Base

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 2 tablespoons tomato paste
  • 32 oz. chicken broth
  • 28 oz. can crushed tomatoes
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Pasta and Greens

  • 8 oz. (about 2 1/2 cups) uncooked rotini pasta
  • 2 cups baby spinach

Finishing

  • 1/2 cup heavy cream
  • Shaved Parmesan cheese, for garnish
  • Freshly chopped parsley, for garnish

Instructions

  1. Prepare Meatballs: Make homemade Italian meatballs, air fryer meatballs, or thaw and cook an 18-20 oz. bag of frozen meatballs according to package directions.
  2. Sauté Onions: Heat olive oil in a pot over medium heat. Add diced yellow onion, season with salt and pepper, and cook for 6-8 minutes until onions begin to caramelize.
  3. Add Garlic and Seasonings: Stir in minced garlic, Italian seasoning, tomato paste, and season with salt and pepper. Cook for 1 minute, stirring frequently.
  4. Deglaze: Pour in a few splashes of chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
  5. Add Broth, Tomatoes, Pasta, and Meatballs: Add the remaining chicken broth, crushed tomatoes, uncooked rotini pasta, and cooked meatballs. Season with salt and pepper.
  6. Simmer: Bring the soup to a simmer over medium-high heat. Reduce heat to low, cover, and simmer for 12-15 minutes, or until pasta is cooked al dente.
  7. Add Spinach and Cream: Stir in baby spinach and heavy cream until the spinach wilts and the soup is warmed through.
  8. Season and Garnish: Adjust seasoning with salt and pepper. Serve garnished with shaved Parmesan and freshly chopped parsley.

Notes

  • You can use homemade or store-bought meatballs; just make sure they are cooked through before adding to the soup.
  • The soup can be made a day ahead; flavors develop even more after resting.
  • For a lighter version, substitute heavy cream with half-and-half or omit it altogether.
  • Feel free to use gluten-free pasta to make this recipe gluten-free.
  • Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid overcooking the pasta.

Nutrition

Keywords: Italian meatball soup, creamy meatball soup, rotini pasta soup, homemade meatball soup, Italian comfort food

Find it online: https://topreci.com/creamy-italian-meatball-soup-recipe-2/