Creamy Italian Meatball Soup Recipe

Introduction

Few meals embody the comfort of home quite like a bowl of Creamy Italian Meatball Soup. With its silky tomato-infused broth, tender pasta, seasoned meatballs, and a splash of rich cream, this dish strikes a perfect balance between hearty and cozy. It’s a warm hug in a bowl, ideal for cold nights and family dinners.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 4 cups chicken broth
• 1 cup marinara sauce
• 3/4 cup small pasta (like ditalini or orzo)
• 12-16 small cooked meatballs (homemade or frozen)
• 1 cup heavy cream
• 1 1/2 cups baby spinach
• Salt and pepper, to taste
• Freshly grated parmesan cheese and chopped parsley for garnish

Instructions

1. Step 1: In a large pot, heat olive oil over medium heat. Sauté the diced onion until soft and translucent, about 4 minutes.
2. Step 2: Add the minced garlic and Italian seasoning. Stir for 1 minute until fragrant.
3. Step 3: Pour in the chicken broth and marinara sauce. Bring the mixture to a gentle boil.
4. Step 4: Add the small pasta and cook for 7-8 minutes, until almost al dente.
5. Step 5: Stir in the cooked meatballs and simmer for 5 more minutes.
6. Step 6: Reduce the heat and stir in the heavy cream. Simmer gently for 2-3 minutes without boiling.
7. Step 7: Add the baby spinach and let it wilt for about 1 minute.
8. Step 8: Season with salt and pepper to taste. Serve hot, garnished with freshly grated parmesan cheese and chopped parsley.

Tips & Variations

• Don’t overcook the pasta as it will continue to soften in the hot broth.
• Use homemade meatballs for the best flavor, or choose quality frozen meatballs with minimal fillers.
• For a healthier option, swap heavy cream with half-and-half or coconut milk.
• Try replacing the pasta with tortellini or use zucchini noodles for a low-carb version.
• Add crushed red pepper flakes or spicy sausage for a spicy kick.
• For a dairy-free alternative, use plant-based cream and dairy-free parmesan.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from curdling. This soup also freezes well—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen meatballs in this soup?

Yes, frozen cooked meatballs work well. Just add them directly during the simmer step to heat through.

Can I make this soup gluten-free?

Absolutely. Use gluten-free pasta or substitute the pasta with gluten-free grains or vegetables like cauliflower rice or spiralized zucchini.

Creamy Italian Meatball Soup Recipe

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★★★★★

4.9 from 88 reviews

Creamy Italian Meatball Soup is a comforting and flavorful dish blending tender meatballs, small pasta, and baby spinach in a rich tomato-infused creamy broth. Perfect for chilly evenings, this hearty soup offers a balanced meal with savory layers and an easy one-pot preparation ideal for families and busy weeknights.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 4 cups chicken broth
• 1 cup marinara sauce
• 3/4 cup small pasta (like ditalini or orzo)
• 12–16 small cooked meatballs (homemade or frozen)
• 1 cup heavy cream
• 1 1/2 cups baby spinach
• Salt and pepper, to taste
• Freshly grated parmesan cheese, for garnish
• Chopped parsley, for garnish

Instructions

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 4 minutes, stirring occasionally to avoid burning.
2. Add Garlic and Seasoning: Add minced garlic and Italian seasoning to the pot. Stir continuously for 1 minute until fragrant to release their flavors.
3. Add Broth and Marinara: Pour in the chicken broth and marinara sauce. Increase heat and bring the mixture to a gentle boil, preparing the soup base.
4. Cook Pasta: Add the small pasta to the boiling broth. Cook for 7-8 minutes, until the pasta is just about al dente, stirring occasionally to prevent sticking.
5. Add Meatballs and Simmer: Stir in the cooked meatballs, ensuring they are submerged. Reduce the heat and simmer the soup for 5 minutes to warm the meatballs through and infuse flavor.
6. Incorporate Cream: Lower the heat to prevent boiling, then stir in the heavy cream. Let the soup simmer gently for 2-3 minutes, blending creaminess with the tomato base without curdling.
7. Add Spinach: Stir in baby spinach leaves and cook for about 1 minute until wilted, adding fresh color and nutrients to the soup.
8. Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls and garnish with freshly grated parmesan cheese and chopped parsley. Serve hot for maximum comfort.

Notes

• Do not overcook the pasta; it will continue softening in the hot soup off the heat.
• Use quality meatballs, homemade preferred, or store-bought with minimal fillers for best flavor and texture.
• Adjust seasoning at the end to balance flavors without over-salting.
• Add cream only after reducing heat to avoid curdling the soup.
• Let the soup rest for 5 minutes before serving to meld flavors.
• Can be stored in the refrigerator for up to 3 days and is freezer-friendly.
• Swap pasta for small tortellini or use dairy-free cream for variations.

Keywords: Creamy Italian Meatball Soup, Italian soup, meatball soup, creamy soup, pasta soup, comfort food, one-pot meal, easy soup recipe