Description
This hearty Meatball Soup combines homemade or thawed frozen Italian meatballs with a flavorful broth enriched with garlic, onion, Italian seasoning, tomato paste, crushed tomatoes, and creamy heavy cream. Pasta and fresh baby spinach add texture and nutrition, making this comforting soup perfect for cozy dinners. Topped with shaved Parmesan and parsley, it’s a delightful Italian-inspired meal that’s easy to prepare and satisfying.
Ingredients
Scale
Meatballs
- 1 recipe of homemade meatballs or 18–20 oz. 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
Other Ingredients
- 8 oz. (about 2 1/2 cups) uncooked rotini pasta
- 2 cups baby spinach
- 1/2 cup heavy cream
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Garnish
- Shaved Parmesan cheese
- Freshly chopped parsley
Instructions
- Prepare Meatballs: Make your choice of homemade meatballs using your preferred recipe, air fryer meatballs, or thaw 18-20 oz. of frozen meatballs overnight or cook as per package instructions.
- Sauté Onion: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced yellow onion along with two large pinches of kosher salt and freshly cracked pepper. Cook, stirring occasionally, for 6-8 minutes until the onions are softened and slightly caramelized.
- Add Garlic and Seasonings: Stir in the minced garlic, Italian seasoning, and tomato paste along with additional salt and pepper. Cook for 1 minute, stirring frequently, to develop the flavors.
- Deglaze Pot: Add a few splashes of chicken broth to the pot and scrape the bottom to lift any browned bits, which add flavor to the soup base.
- Add Remaining Ingredients: Pour in the remaining chicken broth, crushed tomatoes, uncooked rotini pasta, and the cooked meatballs. Season with more salt and pepper as desired.
- Simmer Soup: Bring the soup to a simmer over medium-high heat. Then reduce the heat to low, cover the pot, and let it simmer for 12-15 minutes until the pasta is tender but still al dente.
- Add Spinach and Cream: Stir in the baby spinach and heavy cream until the spinach wilts and the soup is heated through, about 2-3 minutes.
- Final Seasoning and Garnish: Adjust seasoning with additional salt and pepper to taste. Serve the soup hot garnished with shaved Parmesan and freshly chopped parsley for a fresh finish.
- Enjoy and Review: If you enjoy the recipe, consider leaving a 5-star rating and a review to share your experience!
Notes
- You can use frozen meatballs for convenience or make your own for a fresher taste.
- Adjust the seasoning levels to your preference, especially salt and pepper.
- Rotini pasta works well, but you can substitute with other small pasta shapes if desired.
- The soup reheats well and can be stored in the refrigerator for 3-4 days.
- For a lighter version, substitute heavy cream with half-and-half or omit it altogether.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
Keywords: meatball soup, Italian meatballs, hearty soup, rotini pasta soup, easy dinner recipe, creamy tomato soup, spinach soup
