Name: Creamy Italian Meatball Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 recipe homemade Italian meatballs or 18-20 oz. 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. can crushed tomatoes; 8 oz. (about 2 1/2 cups) uncooked rotini pasta; 2 cups baby spinach; 1/2 cup heavy cream; Kosher salt, to taste; Fresh cracked black pepper, to taste; Shaved Parmesan cheese for garnish; Freshly chopped parsley for garnish

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Introduction

This Creamy Italian Meatball Soup is a comforting bowl of flavorful goodness, perfect for any day you crave something hearty yet light. Packed with tender meatballs, tender pasta, and a creamy, savory broth, this soup is sure to become a family favorite.

A white bowl filled with a creamy orange soup forms the base layer, within which spiral-shaped pasta pieces swirl around meatballs that sit on top as the second layer. Bits of green leafy vegetables and chopped parsley are scattered throughout, adding flecks of dark green and fresh color. A silver spoon rests inside the bowl, touching a meatball and some pasta on the right side, while the bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 recipe of homemade meatballs or 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. can crushed tomatoes
8 oz. (about 2 1/2 cups) uncooked rotini pasta
2 cups baby spinach
1/2 cup heavy cream
Kosher salt, to taste
Fresh cracked pepper, to taste
Shaved Parmesan, for garnish
Freshly chopped parsley, for garnish

Instructions

Step 1: Prepare your meatballs by making homemade Italian meatballs, using air fryer meatballs, or thawing and cooking frozen meatballs according to package instructions.
Step 2: Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion with a few pinches of salt and pepper. Cook, stirring occasionally, for 6-8 minutes until onions begin to brown and caramelize.
Step 3: Add minced garlic, Italian seasoning, tomato paste, and more salt and pepper. Cook while stirring frequently for 1 minute.
Step 4: Pour in a few splashes of chicken broth to deglaze the pot, scraping up browned bits from the bottom.
Step 5: Add the remaining chicken broth, crushed tomatoes, uncooked rotini pasta, and cooked meatballs along with salt and pepper. Stir to combine.
Step 6: Bring the soup to a simmer over medium-high heat. Reduce heat to low, cover, and simmer for 12-15 minutes or until the pasta is al dente.
Step 7: Stir in baby spinach and heavy cream. Cook until the spinach wilts and the soup is heated through.
Step 8: Taste and adjust seasoning with salt and pepper. Serve garnished with shaved Parmesan and chopped parsley. Enjoy!

Tips & Variations

For a lighter version, substitute the heavy cream with half-and-half or omit it entirely.
Try adding chopped zucchini or carrots for extra veggies and texture.
If you prefer a spicier soup, add a pinch of red pepper flakes when cooking the garlic and seasonings.
Use different pasta shapes like ditalini or small shells if rotini isn’t available.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the soup if it has thickened.

How to Serve

A close-up of a white pot filled with a thick, orange-red sauce mixed with spiral pasta and small brown meatballs scattered evenly throughout. Bright green spinach leaves are interspersed within the sauce, adding contrast to the warm tones. The sauce looks creamy and rich with visible herbs and seasonings. The pot rests on a white marbled surface beside a white and black striped cloth, highlighting the dish's hearty texture and vibrant colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen meatballs directly without thawing?

It’s best to thaw frozen meatballs overnight in the fridge or cook them according to the package instructions before adding to the soup to ensure even heating and food safety.

Will the pasta get mushy if I store the soup with it in?

Pasta tends to absorb liquid and soften further during storage, so if you plan to keep leftovers, consider storing pasta separately and adding it when reheating for the best texture.