Meatball Soup with Spinach, Pasta, and Cream Recipe

Introduction

This hearty meatball soup brings together tender meatballs, savory tomato broth, and comforting pasta for a satisfying meal. It’s easy to prepare and perfect for chilly days when you crave something warm and filling.

Ingredients

• 1 recipe homemade meatballs or 18-20 oz. frozen meatballs, thawed
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 2 tablespoons tomato paste
• 32 oz. chicken broth
• 28 oz. can crushed tomatoes
• 8 oz. (about 2 1/2 cups) uncooked rotini pasta
• 2 cups baby spinach
• 1/2 cup heavy cream
• Kosher salt
• Fresh cracked pepper
• Shaved Parmesan and freshly chopped parsley for garnish

Instructions

1. Step 1: Prepare your meatballs using a homemade Italian meatball recipe, air fryer meatballs, or thaw and cook frozen meatballs according to package instructions.
2. Step 2: Heat olive oil in a large pot over medium heat. Add diced onion with a pinch of salt and pepper. Cook, stirring occasionally, for 6-8 minutes until the onion begins to caramelize.
3. Step 3: Stir in minced garlic, Italian seasoning, tomato paste, and another pinch of salt and pepper. Cook, stirring frequently, for 1 minute until fragrant.
4. Step 4: Pour in a few splashes of chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
5. Step 5: Add the remaining broth, crushed tomatoes, uncooked pasta, cooked meatballs, and season with salt and pepper. Stir to combine.
6. Step 6: Bring the soup to a simmer over medium-high heat. Lower the heat, cover, and cook for 12-15 minutes until the pasta is al dente.
7. Step 7: Stir in baby spinach and heavy cream. Cook until the spinach wilts and the soup is heated through.
8. Step 8: Adjust seasoning with salt and pepper as needed. Serve topped with shaved Parmesan and chopped parsley.

Tips & Variations

• Use ground beef, pork, or turkey in your meatballs for different flavors.
• Swap rotini for small shells or ditalini pasta if preferred.
• For a spicier soup, add red pepper flakes with the Italian seasoning.
• To make it lighter, substitute heavy cream with half-and-half or omit it entirely.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. The pasta may absorb liquid when refrigerated; add a splash of broth or water to loosen the soup before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen meatballs directly without thawing?

It’s best to thaw frozen meatballs overnight in the fridge or cook them according to package instructions before adding to the soup. This ensures they heat through evenly and maintain a tender texture.

Can I make this soup in advance?

Yes, this soup tastes great made ahead. Store it in the fridge and reheat before serving. You may want to add fresh spinach just before serving to keep it vibrant and fresh.

Meatball Soup with Spinach, Pasta, and Cream Recipe

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★★★★★

4.8 from 108 reviews

A hearty and comforting meatball soup featuring tender homemade or store-bought meatballs simmered in a flavorful tomato and chicken broth base with rotini pasta, spinach, and a touch of cream, garnished with Parmesan and fresh parsley.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatballs

• 1 recipe of homemade meatballs or 18–20 oz. bag of frozen meatballs, thawed

Soup Base

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 2 tablespoons tomato paste
• 32 oz. chicken broth
• 28 oz. can crushed tomatoes
• 8 oz. uncooked rotini pasta (about 2 1/2 cups)
• 2 cups baby spinach
• 1/2 cup heavy cream
• Kosher salt, to taste
• Fresh cracked black pepper, to taste

Garnish

• Shaved Parmesan
• Freshly chopped parsley

Instructions

1. Prepare the Meatballs: Use your preferred homemade Italian meatball recipe, air fryer meatball method, or thaw and cook a 18-20 oz. bag of frozen meatballs as per package instructions to have meatballs ready.
2. Sauté Onion: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion with a pinch of kosher salt and fresh cracked pepper. Cook for 6-8 minutes, stirring occasionally, until the onion softens and begins to caramelize, developing sweet, rich flavors.
3. Add Aromatics and Tomato Paste: Stir in the minced garlic, Italian seasoning, tomato paste, and another pinch of salt and pepper. Cook, stirring frequently, for about 1 minute until fragrant and the tomato paste darkens slightly.
4. Deglaze the Pot: Pour a few splashes of chicken broth into the pot and use a wooden spoon to scrape up the browned bits stuck to the bottom, incorporating those savory flavors into the base.
5. Add Remaining Ingredients: Pour in the rest of the 32 oz. chicken broth, crushed tomatoes, uncooked rotini pasta, and the prepared meatballs. Season again with salt and pepper.
6. Simmer the Soup: Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it cook for 12-15 minutes or until the pasta is al dente and the flavors meld beautifully.
7. Finish with Spinach and Cream: Stir in the baby spinach and heavy cream. Cook just until the spinach wilts and the soup is heated through, creating a creamy, vibrant finish.
8. Season and Garnish: Taste the soup and adjust salt and pepper as needed. Ladle into bowls, garnish with shaved Parmesan and freshly chopped parsley, and serve hot.
9. Enjoy and Share: If you love this comforting meatball soup, don’t forget to leave a 5-star rating and review!

Notes

• Use homemade or frozen meatballs based on convenience; ensure frozen are thawed or cooked properly before adding.
• Caramelizing onions enhances the soup’s depth of flavor.
• Adjust pasta cooking time slightly based on preference for firmness.
• Heavy cream adds richness but can be substituted with half-and-half for a lighter option.
• For gluten-free, substitute rotini with gluten-free pasta.
• Leftover soup stores well refrigerated for up to 3 days and reheats beautifully.

Keywords: meatball soup, Italian soup, rotini pasta soup, creamy tomato soup, homemade meatballs, comforting soup