Description
A hearty and comforting Italian-inspired meatball soup packed with tender homemade or frozen meatballs, savory tomato broth, rotini pasta, and fresh baby spinach, finished with a touch of creamy richness and garnished with Parmesan and parsley. Perfect for a cozy family meal that comes together in just 35 minutes.
Ingredients
Meatballs
- 1 recipe of homemade meatballs or 18-20 oz. bag of 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 Vegetables
- 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: Use your favorite homemade Italian meatball recipe, air fryer meatballs, or thaw and cook a 18-20 oz. bag of frozen meatballs according to package instructions.
- Sauté Onions: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced yellow onion along with salt and freshly cracked pepper. Cook for 6-8 minutes, stirring occasionally, until the onions are browned and caramelized.
- Add Aromatics and Tomato Paste: Stir in the minced garlic, Italian seasoning, and tomato paste with salt and pepper. Cook while stirring for about 1 minute to develop flavor.
- Deglaze the Pot: Pour in a few splashes of chicken broth to deglaze, scraping up any browned bits stuck to the bottom of the pot to incorporate into the soup.
- Add Remaining Ingredients: Add the remaining chicken broth, crushed tomatoes, uncooked rotini pasta, and cooked meatballs. Season with salt and pepper as needed.
- Simmer the Soup: Bring soup to a simmer over medium-high heat, then reduce heat to low, cover, and simmer for 12-15 minutes, or until pasta is cooked al dente.
- Add Spinach and Cream: Stir in the baby spinach and heavy cream, cooking just until the spinach wilts and the soup is warmed through.
- Final Seasoning and Garnish: Taste the soup and adjust salt and pepper as needed. Serve topped with shaved Parmesan cheese and freshly chopped parsley.
- Enjoy and Review: Savor this flavorful soup and consider leaving a 5-star rating and review if you loved the recipe!
Notes
- Frozen meatballs should be thawed overnight in the fridge or cooked according to package directions before adding to the soup.
- Caramelizing onions enhances the soup’s depth of flavor significantly.
- You can swap rotini pasta for any short pasta shape you prefer.
- Heavy cream adds richness but can be omitted for a lighter version; consider substituting with half-and-half or coconut cream for a dairy-free option.
- Leftover soup keeps well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian