Description
This Creamy Italian Meatball Soup combines tender pasta, juicy meatballs, and fresh spinach in a rich, creamy tomato broth for the ultimate comfort food experience. Ready in just 35 minutes, it’s a cozy, restaurant-quality meal perfect for any night of the week.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tsp Italian seasoning
- 4 cups chicken broth
- 1 cup marinara sauce
- 3/4 cup small pasta (ditalini, orzo, or small shells)
- 12–16 cooked meatballs
- 1 cup heavy cream
- 1.5 cups baby spinach
- Salt and pepper to taste
- Freshly grated Parmesan cheese (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4 minutes until translucent.
- Stir in garlic and Italian seasoning; cook for 1 minute until fragrant.
- Pour in chicken broth and marinara sauce, stirring to combine. Bring to a gentle boil.
- Add pasta and cook 7–8 minutes until almost al dente, stirring occasionally.
- Add cooked meatballs and simmer 5 minutes to heat through.
- Lower heat and slowly pour in heavy cream while stirring. Simmer 2–3 minutes until creamy.
- Stir in spinach and let wilt for 1 minute.
- Season with salt and pepper, garnish with Parmesan and parsley, and serve hot.
Notes
For a lighter version, substitute half-and-half for cream and use turkey meatballs. Avoid boiling after adding cream to prevent curdling. Add extra spinach or beans for a nutrition boost.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: creamy italian meatball soup, comfort food, tomato soup, easy dinner, one pot soup