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Creamy Italian Meatball Soup Recipe

Creamy Italian Meatball Soup Recipe
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★★★★★

4.8 from 30 reviews

This Creamy Italian Meatball Soup is a comforting and flavorful dish featuring tender homemade or frozen meatballs simmered in a rich tomato and chicken broth base with rotini pasta, spinach, and a touch of heavy cream. Garnished with shaved Parmesan and fresh parsley, it’s a hearty soup perfect for cozy dinners.

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)
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Finishing Touches

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

Instructions

  1. Prepare the Meatballs: Make your preferred homemade Italian meatballs, use an air fryer meatballs recipe, or thaw and cook an 18-20 oz. bag of frozen meatballs according to package directions or overnight in the fridge.
  2. Sauté Onions: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced yellow onion with a couple large pinches of salt and pepper. Cook, stirring occasionally, for 6-8 minutes until onions begin to caramelize and brown slightly.
  3. Add Garlic and Seasoning: Stir in minced garlic, Italian seasoning, tomato paste, and additional salt and pepper. Cook for 1 minute, stirring frequently to enhance the flavors.
  4. Deglaze the Pot: Add a few splashes of chicken broth to the pot and scrape the bottom with your spoon to release any browned bits for extra flavor.
  5. Add Remaining Ingredients: Pour in the remaining chicken broth, crushed tomatoes, uncooked rotini pasta, and cooked meatballs. Season with more salt and pepper to taste. Stir to combine.
  6. Simmer Soup: Bring the soup to a simmer over medium-high heat. Then reduce the heat to low, cover, and simmer for 12-15 minutes or until the pasta is cooked al dente.
  7. Add Spinach and Cream: Stir in baby spinach and heavy cream. Cook for a few minutes until the spinach has wilted and the soup is heated through evenly.
  8. Season and Garnish: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with shaved Parmesan cheese and freshly chopped parsley.
  9. Enjoy and Review: If you enjoy this recipe, consider leaving a 5-star rating and a review to support the recipe and share your feedback.

Notes

  • You can substitute the rotini pasta with other small pasta shapes like ditalini or small shells.
  • For a lighter version, substitute the heavy cream with half-and-half or omit it entirely.
  • Fresh spinach can be swapped with baby kale or Swiss chard if preferred.
  • Use low-sodium chicken broth to better control the saltiness of the soup.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Nutrition

Keywords: Italian meatball soup, creamy meatball soup, rotini pasta soup, tomato meatball soup, comfort soup recipe

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