Creamy Italian Meatball Soup Recipe

Introduction

This Creamy Italian Meatball Soup is a comforting bowl of rich flavors and hearty ingredients. Combining tender meatballs, creamy broth, and fresh spinach, it’s perfect for a cozy meal any day of the week.

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 (14.5 oz) can diced tomatoes, drained
• 3/4 cup small pasta (like ditalini or orzo)
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 1 lb fully cooked meatballs (homemade or store-bought)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: In a large soup pot, heat olive oil over medium heat. Sauté the diced onion until translucent, about 3–4 minutes.
2. Step 2: Add minced garlic and cook for another 30 seconds until fragrant.
3. Step 3: Pour in the chicken broth, heavy cream, and drained diced tomatoes. Stir to combine.
4. Step 4: Bring the mixture to a gentle boil, then add the pasta and Italian seasoning. Season with salt and pepper to taste.
5. Step 5: Simmer uncovered until the pasta is tender, about 10 minutes.
6. Step 6: Stir in the Parmesan cheese, fresh spinach, and meatballs. Simmer for another 5–7 minutes, or until meatballs are heated through and spinach is wilted.
7. Step 7: Taste and adjust seasoning if needed.
8. Step 8: Serve hot, garnished with fresh parsley and more grated Parmesan if desired.

Tips & Variations

• Use gluten-free pasta to make this soup gluten-free without sacrificing taste.
• For added depth, try browning the meatballs before adding them to the soup.
• Swap chicken broth for vegetable broth for a lighter flavor or to make it vegetarian using plant-based meatballs.
• Add a pinch of red pepper flakes for a subtle, spicy kick.

Storage

Store leftover 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 can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use uncooked meatballs in this soup?

Fully cooked meatballs are best for this recipe to ensure they heat through without overcooking the soup. If you use uncooked meatballs, cook them separately first or add them early and simmer until fully cooked.

What pasta works best in this soup?

Small pasta shapes like ditalini, orzo, or small shells work well as they cook quickly and fit nicely on a spoon with the meatballs and broth.

Creamy Italian Meatball Soup Recipe

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★★★★★

4.7 from 66 reviews

This Creamy Italian Meatball Soup is a comforting and hearty dish, featuring tender meatballs simmered in a savory broth enriched with heavy cream, Parmesan cheese, fresh spinach, and small pasta. It’s perfect for a warm and satisfying meal with the rich flavors of Italian seasoning and fresh herbs.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sauté Base

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced

Soup Ingredients

• 4 cups chicken broth
• 1 cup heavy cream
• 1 (14.5 oz) can diced tomatoes, drained
• 3/4 cup small pasta (like ditalini or orzo)
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 1 lb fully cooked meatballs (homemade or store-bought)

Garnish

• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté aromatics: In a large soup pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes. Then add minced garlic and cook for another 30 seconds until fragrant, ensuring the base is flavorful.
2. Add liquids and tomatoes: Pour in the chicken broth, heavy cream, and drained diced tomatoes. Stir well to combine all ingredients evenly and bring the mixture to a gentle boil to initiate cooking of the soup base.
3. Add pasta and seasoning: Once boiling, stir in the small pasta and Italian seasoning. Season the soup with salt and pepper to taste. This step allows the pasta to cook and absorb the flavors of the broth.
4. Simmer until pasta is tender: Reduce heat slightly and simmer the soup uncovered for about 10 minutes, or until the pasta is tender but not mushy, giving the soup its hearty texture.
5. Incorporate cheese, spinach, and meatballs: Stir in grated Parmesan cheese, chopped fresh spinach, and fully cooked meatballs. Continue simmering for another 5–7 minutes, allowing the meatballs to heat through and the spinach to wilt, enriching the soup with creamy and fresh flavors.
6. Season and serve: Taste the soup and adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley and additional Parmesan cheese if desired, for a bright and flavorful finish.

Notes

• Use small pasta shapes like ditalini or orzo for best texture and distribution in the soup.
• If you prefer a lower fat option, substitute the heavy cream with half-and-half or whole milk, but the soup will be less creamy.
• Fully cooked meatballs can be homemade or store-bought for convenience.
• For a vegetarian version, replace meatballs with plant-based meatballs and use vegetable broth instead of chicken broth.
• Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Keywords: Italian meatball soup, creamy meatball soup, easy meatball soup, Italian soup recipe, hearty soup, meatball pasta soup