Creamy Italian Meatball Soup Recipe
Indulge in the comforting flavors of Italy with this Creamy Italian Meatball Soup. A rich and satisfying soup filled with tender meatballs, pasta, and fresh spinach in a creamy tomato broth. Perfect for cozy family dinners or chilly nights!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Main Soup:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 3 cups chicken or beef broth
- 1 (14-ounce) can diced tomatoes (undrained)
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 (16-ounce) package frozen fully cooked Italian-style meatballs
- 1 1/2 cups uncooked small pasta (like ditalini or elbow)
- 2 cups baby spinach or chopped kale
- 1/2 cup grated Parmesan cheese
- fresh basil or parsley for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a pot, sauté onion until soft, then add garlic.
- Add Broth and Cream: Pour in broth, tomatoes, cream, seasoning, salt, and pepper. Simmer.
- Cook Meatballs and Pasta: Add meatballs and pasta, cook until pasta is tender.
- Finish with Greens: Stir in spinach and Parmesan until wilted and melted. Rest before serving.
- Enjoy: Ladle soup into bowls, garnish with basil or parsley.
Notes
- For a lower-fat version, use half-and-half instead of cream.
- You can also use homemade meatballs or swap in turkey or chicken meatballs.
Nutrition
- Serving Size: 1½ cups
- Calories: 460
- Sugar: 5g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
