Introduction

This creamy Italian meatball soup is a comforting bowl filled with tender meatballs, hearty rotini pasta, and a rich tomato broth. Enhanced with fresh spinach and Parmesan, it’s perfect for a satisfying weeknight meal that warms you from the inside out.

The image shows a white bowl filled with a thick, orange tomato soup that has a smooth and slightly chunky texture. Inside the soup, there are several spiral pasta pieces, light beige in color, and four round brown meatballs floating on top. Small green spinach leaves are scattered throughout the soup, adding contrast. A silver spoon rests inside the bowl on the right side, partially submerged in the soup. The bowl is placed on a white marbled surface, creating a clean and bright background. 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. 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
Shaved Parmesan and freshly chopped parsley for garnish

Instructions

Step 1: Prepare your meatballs using your favorite recipe, air fryer method, or thaw frozen meatballs overnight and cook them as directed.
Step 2: Heat olive oil in a large pot over medium heat. Add the diced onion along with salt and pepper. Cook, stirring occasionally, for 6-8 minutes until onions begin to caramelize.
Step 3: Add minced garlic, Italian seasoning, tomato paste, and more salt and pepper. Cook for 1 minute, stirring frequently to combine flavors.
Step 4: Pour in a few splashes of chicken broth to deglaze the pot, scraping any browned bits off the bottom.
Step 5: Stir in the remaining chicken broth, crushed tomatoes, uncooked rotini pasta, and cooked meatballs. Season again with salt and pepper.
Step 6: Bring the soup to a simmer over medium-high heat. Reduce heat to low, cover, and cook for 12-15 minutes until the pasta is al dente.
Step 7: Add baby spinach and heavy cream, stirring 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.

Tips & Variations

Season the soup gradually—add salt and pepper each time you add new ingredients to build layered flavors.
If you have a Parmesan cheese rind, simmer it in the soup for added depth and nuttiness.
Add extra broth or cream if the soup thickens too much while cooking or sitting.
Swap rotini pasta for other small shapes like ditalini or orzo for a different texture.
For a lighter version, substitute heavy cream with half-and-half or whole milk.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup will thicken when chilled; reheat gently on the stove and add a splash of broth or cream to loosen it back to desired consistency. This soup is not ideal for freezing due to the cream and pasta texture changes.

How to Serve

A white bowl filled with a creamy orange soup containing three brown meatballs and several light yellow spiral pasta pieces scattered throughout. Small green spinach leaves are mixed gently in the soup, adding some contrast. A silver spoon rests inside the bowl on the right side, partially submerged in the soup. The bowl is placed on a white marbled surface. 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 in the soup?

Yes, you can add thawed or fully cooked frozen meatballs directly to the soup. Make sure they are heated through during the simmering step.

What can I substitute if I don’t have heavy cream?

You can use half-and-half or whole milk, though the soup will be slightly less rich. For a dairy-free option, coconut milk works well but will change the flavor slightly.