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Creamy Italian Meatball Soup Recipe

Creamy Italian Meatball Soup Recipe
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★★★★★

5.2 from 24 reviews

This Creamy Italian Meatball Soup is a hearty and flavorful dish combining tender homemade or frozen meatballs with a savory tomato and chicken broth base, enhanced by garlic, onion, Italian seasoning, and finished with spinach and creamy heavy cream. Served with rotini pasta and garnished with shaved Parmesan and fresh parsley, it makes a comforting and satisfying meal perfect for any day.

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
  • 8 oz. uncooked rotini pasta (about 2 1/2 cups)
  • 2 cups baby spinach
  • 1/2 cup heavy cream
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Garnish

  • Shaved Parmesan cheese
  • Freshly chopped parsley

Instructions

  1. Prepare Meatballs: Make homemade Italian meatballs using your preferred recipe or thaw and cook an 18-20 oz. bag of frozen meatballs according to package instructions or overnight in the refrigerator.
  2. Sauté Onions: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced yellow onion with a couple of large pinches of kosher salt and fresh cracked pepper. Cook, stirring occasionally, for 6-8 minutes until the onions brown and caramelize slightly for enhanced flavor.
  3. Add Garlic and Seasonings: Stir in the minced garlic, Italian seasoning, tomato paste, and additional salt and pepper. Cook, stirring frequently, for about 1 minute to release the aromas and deepen the flavors.
  4. Deglaze Pot: Pour in a few splashes of chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits stuck to the bottom, incorporating those delicious flavors into the soup.
  5. Add Remaining Ingredients: Stir in the remaining chicken broth, crushed tomatoes, uncooked rotini pasta, and the cooked meatballs. Season with more salt and pepper as needed.
  6. Cook Pasta and Simmer: Bring the soup to a simmer over medium-high heat, then reduce the heat to low and cover. Let it simmer for 12-15 minutes or until the rotini pasta is cooked al dente.
  7. Add Spinach and Cream: Stir in the baby spinach and heavy cream until the spinach wilts and the soup is heated through, creating a creamy, vibrant finish.
  8. Season and Garnish: Taste the soup and adjust with salt and pepper as desired. Serve hot garnished with shaved Parmesan cheese and freshly chopped parsley for a bright, savory touch.

Notes

  • You can substitute frozen meatballs with homemade meatballs or even pre-cooked meatballs for convenience.
  • For a lighter version, consider substituting heavy cream with half-and-half or coconut cream for a dairy-free alternative.
  • If you prefer a thicker soup, reduce the amount of broth or simmer uncovered for a few extra minutes to thicken.
  • Spinach can be substituted with baby kale or Swiss chard if desired.
  • Store leftover soup in an airtight container in the refrigerator for up to 3 days, reheating gently to prevent the cream from curdling.

Nutrition

Keywords: Italian meatball soup, creamy meatball soup, rotini pasta soup, Italian soup recipe, comforting soup, easy dinner soup

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