Creamy Italian Meatball Soup Recipe
This creamy Italian meatball soup recipe combines juicy meatballs and pasta in a delicious tomato broth, perfect for Sunday night dinners.
Equipment
- Pot
Ingredients
Meatballs
- 1 recipe homemade meatballs or an 18-20 oz. bag of frozen meatballs, thawed
- 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. crushed tomatoes can
- 8 oz. uncooked rotini pasta (about 2 ½ cups)
- 2 cups baby spinach
- ½ cup heavy cream
- Kosher salt
- fresh cracked pepper
- shaved Parmesan for garnish
- freshly chopped parsley for garnish
Instructions
Preparation
- Make homemade meatballs or use an 18-20 oz. bag of thawed frozen meatballs.
- Heat olive oil in the pot over medium heat. Add diced onion and season with salt and pepper. Cook for 6-8 minutes until browned.
- Add minced garlic, Italian seasoning, tomato paste, and more salt and pepper. Cook for 1 minute.
- Add splashes of broth to clean the pot's bottom, scraping off bits.
- Stir in the remaining broth, crushed tomatoes, uncooked pasta, and meatballs. Season with salt and pepper.
- Bring to a simmer over medium-high heat. Reduce to low and cover. Simmer for 12-15 minutes until pasta is al dente.
- Stir in baby spinach and heavy cream until spinach wilts and soup is warmed through.
- Season to taste with salt and pepper. Garnish with shaved Parmesan and parsley.
- If you enjoyed the recipe, leave a 5-star rating and review!
Notes
Season this soup moderately! Add salt and pepper with each new ingredient. If you have a leftover Parmesan cheese rind, add it for richer flavor. The soup will thicken as it sits, add broth if necessary.
Nutrition
Serving: 1soupCalories: 383kcalCarbohydrates: 37.9gProtein: 16.2gFat: 19.7gSaturated Fat: 7gCholesterol: 52.8mgSodium: 1033.3mgFiber: 5.1gSugar: 9.2g
Tried this recipe?Let us know how it was!