Description
This hearty Meatball Soup brings together savory Italian meatballs, tender rotini pasta, and rich tomato broth enriched with garlic, onions, and creamy spinach. Perfect for a cozy dinner, this recipe is easy to prepare and packed with comforting Mediterranean flavors.
Ingredients
Meatballs
- 1 recipe of homemade Italian 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
- 8 oz. uncooked rotini pasta (about 2 1/2 cups)
- 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: Make your preferred homemade Italian meatballs recipe, use air fryer meatballs, or thaw and cook an 18-20 oz. bag of frozen meatballs according to package instructions.
- Sauté Aromatics: Heat 1 tablespoon olive oil in a pot over medium heat. Add diced yellow onion with a few pinches of salt and pepper. Cook, stirring occasionally for 6-8 minutes until onions brown and caramelize slightly.
- Add Garlic and Seasoning: Stir in minced garlic, Italian seasoning, and tomato paste along with salt and pepper. Cook for about 1 minute, stirring frequently to release the flavors.
- Deglaze the Pot: Pour a few splashes of chicken broth into the pot and scrape the bottom to lift the browned bits, enhancing the soup’s depth of flavor.
- Add Remaining Ingredients: Stir in the rest of the 32 oz. chicken broth, crushed tomatoes, uncooked rotini pasta, and cooked meatballs. Season with salt and pepper to taste.
- Simmer: Bring the mixture to a simmer over medium-high heat. Then reduce heat to low, cover, and cook for 12-15 minutes until the pasta is al dente.
- Add Spinach and Cream: Stir in baby spinach and heavy cream until the spinach wilts and the soup is warmed through.
- Season and Garnish: Adjust seasoning with salt and pepper if needed. Serve garnished with shaved Parmesan and freshly chopped parsley.
- Enjoy and Rate: If you loved this recipe, leave a 5-star rating and a review!
Notes
- Frozen meatballs should be fully thawed before adding to the soup for even cooking.
- Simmering the soup covered helps the pasta cook perfectly and locks in flavors.
- Adjust the amount of heavy cream to your preference for creaminess.
- Use fresh Parmesan and parsley for the best garnish and flavor impact.
- This soup reheats well and makes great leftovers for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
