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The Best Creamy Italian Meatball Soup Recipe Ever!

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 –6 servings
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4 minutes until translucent.
  2. Stir in garlic and Italian seasoning; cook for 1 minute until fragrant.
  3. Pour in chicken broth and marinara sauce, stirring to combine. Bring to a gentle boil.
  4. Add pasta and cook 7–8 minutes until almost al dente, stirring occasionally.
  5. Add cooked meatballs and simmer 5 minutes to heat through.
  6. Lower heat and slowly pour in heavy cream while stirring. Simmer 2–3 minutes until creamy.
  7. Stir in spinach and let wilt for 1 minute.
  8. 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.