Description

This Creamy Italian Meatball Soup is the ultimate comfort food—packed with tender meatballs, hearty pasta, vibrant spinach, and rich tomato broth with a touch of cream. It’s a satisfying, one-pot meal that’s perfect for busy weeknights or cozy weekends!

Ingredients

1 recipe of homemade Italian meatballs (or 18-20 oz. 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. (approx. 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
Shaved Parmesan and freshly chopped parsley (for garnish)

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Instructions

Prepare your favorite meatballs—homemade or frozen, thawed or pre-cooked as needed.
In a large pot, heat olive oil over medium heat. Add diced onion with a pinch of salt and pepper. Cook 6–8 minutes, until slightly browned.
Add garlic, Italian seasoning, tomato paste, and more salt and pepper. Sauté for 1 minute.
Deglaze the pot with a few splashes of broth, scraping up browned bits from the bottom.
Stir in the remaining broth, crushed tomatoes, uncooked rotini, and meatballs. Add a couple more pinches of salt and pepper.
Bring to a simmer over medium-high heat. Reduce to low, cover, and simmer for 12–15 minutes until pasta is al dente.
Stir in spinach and heavy cream. Cook until spinach wilts and soup is heated through.
Taste and adjust seasoning. Serve garnished with shaved Parmesan and chopped parsley.

Notes

Substitute heavy cream with half-and-half for a lighter version.
Use gluten-free pasta for a gluten-free option.
Make-ahead friendly: cook pasta separately to avoid it soaking up too much broth when stored.
Can be frozen without the pasta for up to 3 months.