Meatball Soup with Spinach, Pasta, and Cream Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
