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Creamy Italian Meatball Soup Recipe

Creamy Italian Meatball Soup Recipe
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★★★★★

4.9 from 21 reviews

This Creamy Italian Meatball Soup combines tender homemade or store-bought meatballs with a rich tomato and chicken broth base, simmered with rotini pasta and baby spinach, finished with a splash of heavy cream for a comforting, hearty meal perfect for any day of the week.

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 & Greens

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

Finishing Touches

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

Instructions

  1. Prepare the Meatballs: Use your favorite homemade Italian meatballs recipe or substitute with thawed store-bought meatballs, following package instructions if applicable.
  2. Sauté Onions: Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced yellow onions with a few generous pinches of kosher salt and freshly cracked pepper. Cook for 6 to 8 minutes until onions soften and caramelize slightly, stirring occasionally.
  3. Add Garlic and Seasonings: Mix in minced garlic, Italian seasoning, tomato paste, and additional salt and pepper to taste. Cook for 1 minute while stirring frequently to release the aromatics.
  4. Deglaze the Pot: Pour in a few splashes of chicken broth and scrape the bottom of the pot with a spoon to loosen any browned bits for extra flavor.
  5. Add Remaining Liquids and Meatballs: Stir in the rest of the chicken broth, crushed tomatoes, uncooked rotini pasta, and the cooked meatballs. Season again with salt and pepper.
  6. Simmer the Soup: Bring soup to a simmer over medium-high heat, then reduce heat to low. Cover and simmer for 12-15 minutes, stirring occasionally, until pasta is cooked al dente.
  7. Add Spinach and Cream: Stir in baby spinach and heavy cream. Continue to cook until the spinach wilts and the soup is heated through.
  8. Finish and Serve: Taste and adjust seasoning with salt and pepper. Ladle soup into bowls and garnish each with shaved Parmesan and freshly chopped parsley. Serve immediately.

Notes

  • For a quicker meal, use pre-cooked frozen meatballs.
  • Adjust the amount of heavy cream to your preference for creaminess.
  • To make this recipe vegetarian, substitute meatballs with plant-based alternatives and use vegetable broth.
  • Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently on the stove.
  • For extra flavor, add red pepper flakes when sautéing garlic for a mild kick.

Nutrition

Keywords: Italian meatball soup, creamy soup recipe, rotini pasta soup, comfort food, easy soup recipe

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