This creamy Italian meatball soup comes together in one pot and is loaded with juicy meatballs, tender pasta, and an herb-filled creamy tomato broth.

Scale

1 recipe homemade meatballs or 18–20 oz thawed frozen meatballs

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 crushed tomatoes

8 oz uncooked rotini pasta

2 cups baby spinach

1/2 cup heavy cream

Kosher salt

Fresh cracked pepper

Shaved Parmesan

Fresh parsley

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1. Make or thaw the meatballs.

2. Heat oil in a pot. Add onion, salt, and pepper. Cook 6–8 minutes.

3. Add garlic, seasoning, tomato paste, salt, and pepper. Cook 1 minute.

4. Add a splash of broth and scrape the pot.

5. Add remaining broth, tomatoes, pasta, and meatballs. Season again.

6. Bring to a simmer. Reduce heat and cook 12–15 minutes until pasta is al dente.

7. Stir in spinach and cream until warm.

8. Season to taste. Garnish and serve.

Season at each step to build flavor.

Add a Parmesan rind while simmering for deeper taste.

Add broth if the soup thickens too much.