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Creamy Italian Meatball Soup with Pasta and Spinach Recipe

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4.2 from 23 reviews

This creamy Italian meatball soup brings together tender homemade or frozen meatballs, al dente rotini pasta, and baby spinach in a rich, herb-infused creamy tomato broth. Perfect as a comforting main dish, it captures all the flavors of a classic spaghetti dinner in a warm, hearty bowl.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Meatballs

  • 1 recipe of homemade meatballs or 18-20 oz. 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. (about 2 1/2 cups) uncooked rotini pasta
  • 2 cups baby spinach
  • 1/2 cup heavy cream
  • Kosher salt, to taste
  • Fresh cracked black pepper, to taste

Garnish

  • Shaved Parmesan cheese
  • Freshly chopped parsley

Instructions

  1. Prepare the Meatballs: Use your preferred method to make homemade Italian meatballs, air fryer meatballs, or thaw and cook frozen meatballs according to package directions. Set aside.
  2. Sauté Aromatics: Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced yellow onion with a few generous pinches of salt and pepper. Cook, stirring occasionally, for 6-8 minutes until the onion softens and begins to caramelize.
  3. Add Garlic and Seasoning: Stir in minced garlic, Italian seasoning, tomato paste, and additional salt and pepper. Cook, stirring frequently, for about 1 minute until fragrant and combined.
  4. Deglaze the Pot: Add a few splashes of chicken broth, scraping the bottom of the pot to lift any browned bits for enhanced flavor.
  5. Add Remaining Ingredients: Pour in the rest of the chicken broth, crushed tomatoes, uncooked rotini pasta, and cooked meatballs. Season again with salt and pepper.
  6. Simmer Soup: Bring the soup to a simmer over medium-high heat. Then reduce heat to low, cover, and let cook for 12-15 minutes until the pasta is tender but still al dente.
  7. Incorporate Spinach and Cream: Stir in baby spinach and heavy cream until the spinach wilts and the soup is heated through.
  8. Finalize Seasoning and Serve: Adjust salt and pepper to taste. Ladle the soup into bowls and garnish with shaved Parmesan and freshly chopped parsley. Enjoy warm!

Notes

  • Season the soup moderately and gradually, adding salt and pepper each time you add ingredients to build layered flavor.
  • For deeper flavor, simmer a Parmesan cheese rind along with the soup ingredients if available.
  • The soup thickens upon standing; add extra broth or cream if it becomes too thick during cooking or reheating.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian/American

Find it online: https://recipesvibe.com/creamy-italian-meatball-soup-with-pasta-and-spinach-recipe/