Creamy Italian Meatball Soup Recipe

Creamy Italian Meatball Soup is a hearty, comforting dish that blends tender meatballs, rich tomato broth, pasta, and fresh spinach in a creamy base. It’s a full, satisfying meal served in a bowl—perfect for a cozy family dinner or an impressive addition to any gathering. With a depth of Italian flavors and a creamy finish, this soup is sure to become a regular on your weekly menu.

Why You’ll Love This Recipe

This recipe is an ideal blend of convenience and gourmet comfort. Whether you opt for homemade or store-bought meatballs, the soup comes together with ease and bursts with flavor. The combination of Italian seasoning, garlic, tomato, and cream creates a robust yet smooth profile. It’s also an all-in-one dish featuring protein, vegetables, and pasta, which means no need for side dishes. Plus, it’s highly customizable and perfect for meal prep.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 recipe of homemade meatballs (or an 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. uncooked rotini pasta (approximately 2 1/2 cups)
• 2 cups baby spinach
• 1/2 cup heavy cream
• Kosher salt, to taste
• Fresh cracked pepper, to taste
• Shaved Parmesan and freshly chopped parsley, for garnish

Directions

Prepare your homemade meatballs, or thaw/cook frozen meatballs as per package directions.
In a large pot, heat olive oil over medium heat. Add the diced onion and a couple pinches of salt and pepper. Sauté for 6–8 minutes until the onion softens and starts to caramelize.
Add the minced garlic, Italian seasoning, tomato paste, and another pinch of salt and pepper. Stir frequently for about 1 minute until fragrant.
Pour in a few splashes of broth to deglaze the pot, scraping up the browned bits from the bottom.
Add the remaining broth, crushed tomatoes, uncooked pasta, and prepared meatballs. Stir well and bring to a simmer over medium-high heat.
Reduce the heat to low, cover, and simmer for 12–15 minutes, or until the pasta is al dente.
Stir in the baby spinach and heavy cream. Cook until the spinach wilts and the soup is fully heated through.
Taste and adjust seasoning with additional salt and pepper as needed.
Serve hot, garnished with shaved Parmesan and freshly chopped parsley.

Servings and Timing

This recipe yields approximately 6 servings.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Variations

Spicy Version: Add red pepper flakes or a pinch of cayenne for extra heat.
Cheese-Stuffed Meatballs: Use mozzarella-stuffed meatballs for an added cheesy surprise.
Vegetarian Option: Replace the meatballs with plant-based alternatives and use vegetable broth.
Different Pasta: Try small pasta shapes like ditalini or elbow macaroni for variation.
Low-Carb: Skip the pasta and add more spinach or zucchini noodles instead.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally. If the pasta has absorbed too much liquid, add a splash of broth or water.
This soup can also be frozen, but for best results, freeze it before adding the pasta and cream. When ready to serve, reheat, then add cooked pasta and cream just before eating.

FAQs

Can I use frozen meatballs?

Yes, just be sure they’re fully thawed or cooked according to package instructions before adding them to the soup.

Can I make this soup ahead of time?

Yes, you can prepare the base in advance and add pasta and cream just before serving to keep the texture fresh.

Is this soup freezer-friendly?

It can be frozen, but it’s best to freeze without the pasta and cream. Add those components fresh when reheating for optimal texture.

What type of pasta works best?

Rotini holds the broth well, but other small shapes like fusilli, penne, or macaroni work just as well.

Can I make this soup dairy-free?

Yes, omit the cream or use a plant-based alternative like coconut milk or cashew cream.

How do I thicken the soup?

Simmer uncovered a bit longer or add a slurry of cornstarch and water to achieve your desired consistency.

Can I add more vegetables?

Absolutely. Carrots, zucchini, or bell peppers can be added for more color and nutrients.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Add a splash of broth when reheating, as the pasta will absorb some liquid.

What can I use instead of crushed tomatoes?

Diced tomatoes or tomato sauce can be used, but you may want to blend them for a smoother texture.

How can I keep the pasta from getting mushy?

Cook the pasta separately and add it to each serving bowl just before eating if you’re planning to store leftovers.

Conclusion

Creamy Italian Meatball Soup offers all the elements of a classic comfort meal in one pot: rich broth, hearty meatballs, tender pasta, and a creamy finish. It’s both satisfying and easy to prepare, making it a dependable favorite for weeknights and weekend meals alike. With endless variations and a robust flavor profile, this soup is a must-try for anyone who loves Italian-inspired cuisine.