Creamy Italian Meatball Soup
This cozy, creamy Italian meatball soup brings comforting flavors of garlic, tomatoes, spinach, and pasta all together in one pot. Ready in under 40 minutes, it’s a satisfying go-to for any weeknight dinner.
Equipment
- 1 Large pot
Ingredients
Main Ingredients
- 1 recipe homemade meatballs or 18-20 oz. frozen meatballs thawed
- 1 tablespoon olive oil for sauteing
- 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. rotini pasta uncooked
- 2 cups baby spinach
- ½ cup heavy cream
- Kosher salt and fresh cracked pepper to taste
- Shaved Parmesan for garnish
- Chopped parsley for garnish
Instructions
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and cook for 5 minutes until softened.
- Add minced garlic and Italian seasoning. Cook for 1 minute, stirring constantly.
- Stir in tomato paste and cook for 1-2 minutes to deepen the flavor.
- Pour in chicken broth and crushed tomatoes. Bring to a boil, then add meatballs.
- Reduce heat to a simmer and cook meatballs for 10 minutes.
- Add rotini pasta and cook for 10 minutes until al dente.
- Stir in baby spinach and cook for 1-2 minutes until wilted.
- Season with salt and pepper. Serve hot topped with Parmesan and parsley.
Notes
Store leftovers in airtight containers and refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of broth if needed.