Description
This hearty Meatball Soup combines tender Italian meatballs with a rich tomato broth, tender rotini pasta, fresh spinach, and a creamy finish. It’s a comforting one-pot meal perfect for weeknights, offering a delightful blend of savory flavors and a satisfying texture.
Ingredients
Meatballs
- 1 recipe homemade meatballs or 18-20 oz. bag 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
Pasta and Greens
- 8 oz. (about 2 1/2 cups) uncooked rotini pasta
- 2 cups baby spinach
Finishing Touches
- 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: Make your choice of homemade Italian meatballs, air fryer meatballs, or use thawed frozen meatballs. Cook if required according to package instructions.
- Sauté Onion: Heat olive oil in a large pot over medium heat. Add diced yellow onion along with salt and pepper. Cook, stirring occasionally, for 6-8 minutes until the onions begin to brown and caramelize.
- Add Aromatics and Tomato Paste: Stir in minced garlic, Italian seasoning, tomato paste, and additional salt and pepper. Cook while stirring frequently for about 1 minute to release flavors.
- Deglaze the Pot: Pour in a few splashes of chicken broth and scrape the bottom of the pot to lift all flavorful browned bits.
- Add Remaining Ingredients: Add the rest of the chicken broth, crushed tomatoes, uncooked rotini pasta, and cooked meatballs. Season with more salt and pepper to taste.
- Simmer Soup: Bring the soup to a simmer over medium-high heat. Then reduce heat to low, cover the pot, and let simmer for 12-15 minutes until the pasta is cooked al dente.
- Finish with Spinach and Cream: Stir in baby spinach and heavy cream until the spinach wilts and the soup is heated through.
- Season and Garnish: Adjust seasoning with salt and pepper. Serve the soup garnished with shaved Parmesan and freshly chopped parsley.
- Enjoy and Share: If you loved this recipe, leave a 5-star rating and review to let others know!
Notes
- Use either homemade or thawed frozen meatballs for convenience.
- Be sure to simmer with the lid on to cook the pasta properly.
- Adjust seasoning at the end to suit your taste.
- For a lighter version, substitute heavy cream with half-and-half or omit altogether.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American