Description
This hearty Meatball Soup combines tender homemade or frozen meatballs with a flavorful tomato broth, tender rotini pasta, and fresh baby spinach, finished with a touch of cream for richness. Perfect for a comforting meal, it’s easy to prepare on the stovetop and garnished with shaved Parmesan and parsley for an added burst of flavor.
Ingredients
Main Ingredients
- 1 recipe of homemade meatballs or 18-20 oz. bag of 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, to taste
- Fresh cracked pepper, to taste
Garnish
- Shaved Parmesan cheese
- Freshly chopped parsley
Instructions
- Prepare Meatballs: Use a homemade Italian meatball recipe, air fryer meatballs, or thaw and cook 18-20 oz. of frozen meatballs according to package directions.
- Sauté Onion: Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced yellow onion with a couple pinches of salt and pepper. Cook, stirring occasionally, for 6-8 minutes until onions caramelize and turn golden brown.
- Add Garlic and Seasonings: Stir in minced garlic, Italian seasoning, tomato paste, salt, and pepper. Cook, stirring frequently, for 1 minute until fragrant.
- Deglaze the Pot: Add a few splashes of chicken broth to the pot and scrape the bottom well to release all the browned bits and flavor.
- Add Liquids and Pasta: Pour in the remaining chicken broth, crushed tomatoes, uncooked rotini pasta, cooked meatballs, and season with additional salt and pepper. Stir to combine.
- Simmer Soup: Bring the soup to a simmer over medium-high heat. Then reduce heat to low and cover. Let simmer for 12-15 minutes until pasta is al dente.
- Finish with Spinach and Cream: Stir in baby spinach and heavy cream until the spinach wilts and soup is heated through.
- Season and Garnish: Adjust salt and pepper to taste. Serve the soup garnished with shaved Parmesan and freshly chopped parsley.
- Enjoy and Review: Relish your hot, comforting meatball soup. If you enjoyed this recipe, consider leaving a 5-star rating and review.
Notes
- You can use store-bought frozen meatballs for convenience or make your own for extra flavor.
- Be sure to cook the pasta just until al dente to avoid overcooking when reheating leftovers.
- Adding heavy cream at the end enriches the soup and balances the acidity of the tomatoes.
- This soup stores well in the refrigerator for 3-4 days and can be reheated gently on the stovetop.
- For a gluten-free option, substitute the rotini pasta with gluten-free pasta.
