Description
This hearty and comforting Meatball Soup recipe combines tender homemade or store-bought meatballs with a flavorful tomato broth, garlic, onions, Italian seasonings, and rotini pasta. Finished with spinach, heavy cream, and garnished with Parmesan cheese and fresh parsley, this soup makes for a perfect weeknight meal that warms you from the inside out.
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
Finishing Touches
- 2 cups baby spinach
- 1/2 cup heavy cream
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Shaved Parmesan, for garnish
- Freshly chopped parsley, for garnish
Instructions
- Prepare Meatballs: Use your favorite homemade Italian meatballs recipe, air fryer meatballs recipe, or thaw and cook an 18-20 oz. bag of frozen meatballs according to package instructions or overnight in the fridge.
- Sauté Onion: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced yellow onion along with a few large pinches of kosher salt and freshly cracked black pepper. Cook, stirring occasionally, for 6-8 minutes until the onion starts to brown and caramelize.
- Add Aromatics and Tomato Paste: Stir in minced garlic, Italian seasoning, tomato paste, and additional salt and pepper. Cook for about 1 minute, stirring frequently, to bring out the flavors.
- Deglaze Pot: Pour in a few splashes of chicken broth to scrape up any flavorful browned bits stuck to the bottom of the pot.
- Add Remaining Ingredients: Add the rest of the 32 oz. chicken broth, crushed tomatoes, uncooked rotini pasta, and cooked meatballs. Season with salt and pepper. Stir well to combine.
- Simmer Soup: Bring the soup to a simmer over medium-high heat. Once simmering, reduce heat to low, cover the pot, and cook for 12-15 minutes or until the pasta is al dente and fully cooked.
- Finish Soup: Stir in baby spinach and heavy cream. Mix until the spinach wilts and the soup is heated through.
- Season and Garnish: Taste and adjust seasoning with salt and pepper as needed. Serve the soup garnished with shaved Parmesan cheese and freshly chopped parsley.
- Enjoy and Review: Enjoy your warm, flavorful meatball soup! If you loved this recipe, leave a 5-star rating and review.
Notes
- You can use store-bought frozen meatballs for a quick shortcut or make homemade meatballs for a fresher taste.
- If you prefer a thicker soup, reduce the amount of broth slightly or cook uncovered for a few minutes to let it reduce.
- Swap heavy cream with half-and-half or coconut cream for lighter or dairy-free variations.
- Spinach can be substituted with kale or swiss chard depending on your preference.
- For a spicier kick, add crushed red pepper flakes along with the Italian seasoning.
