Description
Creamy Italian Meatball Soup is your ultimate one-pot comfort food, combining juicy meatballs, tender pasta, baby spinach, and a rich tomato cream broth. Ready in under an hour and packed with hearty Italian flavors, this easy weeknight dinner is a cozy, satisfying meal the whole family will love—especially on chilly nights.
Ingredients
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1 recipe homemade meatballs or 510–567 g frozen meatballs, thawed
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1 tbsp olive oil
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1 yellow onion, diced
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6 cloves garlic, minced
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1 tbsp Italian seasoning
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2 tbsp tomato paste
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950 ml (32 oz.) chicken broth
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794 g (28 oz.) crushed tomatoes
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225 g (8 oz. or ~2½ cups) uncooked rotini pasta
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2 cups baby spinach
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120 ml (½ cup) heavy cream
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Kosher salt, to taste
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Fresh cracked black pepper, to taste
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Shaved Parmesan and chopped parsley, for garnish
Instructions
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Heat olive oil in a large pot over medium heat. Add diced onion, salt, and pepper. Sauté 6–8 minutes.
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Stir in garlic, Italian seasoning, and tomato paste. Cook for 1 minute.
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Deglaze with a splash of broth, then add remaining broth and crushed tomatoes.
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Add pasta and meatballs. Stir and bring to a gentle boil.
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Reduce heat, cover, and simmer for 12–15 minutes until pasta is tender.
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Stir in spinach and heavy cream. Simmer until spinach is wilted and soup is creamy.
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Taste, adjust seasoning, and serve hot with Parmesan and parsley.
Notes
Use frozen or homemade meatballs for flexibility.
Substitute half-and-half or milk for a lighter version.
Stir occasionally while simmering to prevent pasta from sticking.
For freezing, leave out pasta and spinach and add fresh when reheating.
Adjust spice level with red pepper flakes if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Plats
- Method: One-Pot / Stovetop
- Cuisine: Italian-American