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Creamy Italian Meatball Soup Recipe

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★★★★★

4.9 from 96 reviews

This Creamy Italian Meatball Soup is a hearty and comforting dish that combines tender homemade or store-bought meatballs, a flavorful tomato and chicken broth base, tender rotini pasta, and fresh spinach finished with a touch of heavy cream. Perfect for an easy weeknight dinner, this soup is seasoned with Italian herbs and garnished with shaved Parmesan and parsley for a deliciously rich and creamy experience.

Ingredients

Scale

Meatballs

  • 1 recipe of homemade 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

Pasta & Greens

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

Finishing Touches

  • 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

Instructions

  1. Prepare Meatballs: Make homemade Italian meatballs, use air fryer meatballs, or thaw and cook 18-20 oz. of frozen meatballs according to package instructions.
  2. Sauté Aromatics: Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced yellow onion along with generous pinches of kosher salt and pepper. Cook, stirring occasionally for 6-8 minutes until onions start to brown and caramelize.
  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 combine and release flavors.
  4. Deglaze Pot: Add a few splashes of chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pot to incorporate flavor into the soup base.
  5. Add Liquids and Pasta: Pour in the remaining chicken broth, crushed tomatoes, uncooked rotini pasta, and cooked meatballs. Season with salt and pepper. Stir to combine.
  6. Simmer Soup: Bring the soup to a simmer over medium-high heat, then reduce heat to low. Cover and let simmer for 12-15 minutes until pasta is cooked al dente.
  7. Add Spinach and Cream: Stir in baby spinach and heavy cream. Cook just until the spinach wilts and the soup is heated through.
  8. Adjust Seasoning and Serve: Taste and season with additional salt and pepper if needed. Garnish with shaved Parmesan and freshly chopped parsley before serving. Enjoy!

Notes

  • Season the soup moderately at each stage for well-layered flavor; salt and pepper enhance the simple ingredients wonderfully.
  • If available, add a Parmesan cheese rind to the pot while simmering to add a delicious nutty depth to the soup.
  • The soup will thicken as it cools; add extra broth or cream while cooking if it becomes too thick.

Keywords: Italian meatball soup, creamy soup, comfort food, rotini pasta soup, homemade meatballs, tomato soup, chicken broth soup

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