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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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/creamy-italian-meatball-soup-recipe/