If you’re searching for the ultimate comfort food, Creamy Italian Meatball Soup is exactly the warm hug your week needs! This hearty soup brings together juicy Italian-style meatballs, tender pasta, wilted spinach, and a dreamy, velvety broth that bursts with tomato, garlic, and classic Italian herbs. Whether you’re looking for a soul-soothing meal for chilly nights or a satisfying weeknight dinner the whole family will love, this recipe is destined to become a mainstay in your kitchen repertoire.
Ingredients You’ll Need
Gathering your ingredients for this Creamy Italian Meatball Soup is blissfully simple. Each component adds something special—meatballs for rich heartiness, velvety cream for that luxurious texture, and garden vegetables for pops of color and freshness. Here’s what makes this ensemble so irresistible:
- Italian-style meatballs: Bring irresistible savory flavor and hearty bite—homemade or your favorite store-bought work beautifully!
- Olive oil: A splash brings out that quintessential Italian flair and keeps your veggies glistening and tender.
- Yellow onion: Diced up for a sweet, mellow backbone that perfumes every spoonful.
- Garlic: Minced for that essential Italian aromatic punch.
- Carrots: Sliced for a sweet pop of color and a lovely tender-crisp texture.
- Celery: Adds a savory crunch and depth to the broth.
- Chicken broth: The soulful base that ties everything together and ensures a rich, flavorful spoonful.
- Heavy cream: The secret to achieving that gorgeously creamy consistency.
- Diced tomatoes (with juice): Bring tang, acidity, and that beautiful red hue.
- Dried basil: Lends an earthy sweetness that’s pure Italy.
- Dried oregano: Offers bold, herbaceous flavor that stands up to the richness of the dish.
- Crushed red pepper flakes: For a gentle hum of spicy warmth—adjust to preference!
- Salt: Enhances every flavor and brings balance.
- Black pepper: Adds a mild edge that complements the creaminess.
- Small pasta (ditalini or orzo): Perfect for a tender, bite-sized addition in every spoonful.
- Fresh spinach (chopped): A last-minute stir-in for color, nutrition, and fresh flavor.
- Grated Parmesan cheese: Brings nutty, salty depth and a hint of decadence.
How to Make Creamy Italian Meatball Soup
Step 1: Sauté Aromatic Veggies
Start by heating olive oil in a large pot over medium heat. Sauté the diced onion, minced garlic, sliced carrots, and celery together for about 5 to 6 minutes. You want these veggies to soften and become fragrant, building a deliciously aromatic foundation for your Creamy Italian Meatball Soup.
Step 2: Add the Meatballs
Add your Italian-style meatballs to the pot and cook for another 5 minutes, stirring occasionally. Whether you’re using homemade or store-bought, this step lets them soak up the flavors from the veggies and develop that mouthwatering, savory crust.
Step 3: Build the Broth
Pour in the chicken broth and the entire can of diced tomatoes (juice included). Stir in the dried basil, oregano, crushed red pepper flakes, salt, and black pepper. Raise the heat and bring everything to a boil, then lower to a gentle simmer for 10 minutes. This transforms your kitchen into a little slice of Italy!
Step 4: Cook the Pasta
Stir in the small pasta of your choice—ditalini or orzo work perfectly. Let the soup simmer, uncovered, for 8 to 10 minutes until the pasta is just al dente. This step is all about timing; nobody likes mushy pasta, so keep an eye on it and test a bite or two.
Step 5: Make It Creamy & Finish
Turn the heat to low and swirl in the heavy cream, followed by the chopped spinach and a generous shower of Parmesan cheese. Let everything simmer gently for another 2 to 3 minutes—just until the spinach wilts and the soup becomes beautifully creamy. Now it’s ready to ladle up and enjoy!
How to Serve Creamy Italian Meatball Soup
Garnishes
Don’t skip the finishing touches! Sprinkle each bowl of Creamy Italian Meatball Soup with a bit more grated Parmesan, a twist of cracked pepper, or some torn fresh basil. A drizzle of good olive oil can add an extra layer of richness and makes it look as good as it tastes.
Side Dishes
A slice of crusty Italian bread or toasted garlic bread is soup’s best friend for dunking into that velvety broth. If you want to round out the meal, pair with a simple green salad dressed in lemon and olive oil for a fresh contrast.
Creative Ways to Present
Serve Creamy Italian Meatball Soup in wide, shallow bowls to show off all those beautiful ingredients. For a dinner party twist, present it in mini mugs as a starter or pass around with tiny grilled cheese dippers for a playful appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Italian Meatball Soup keeps deliciously in the fridge for up to three days. Store it in an airtight container and the flavors will meld together even more, making lunch the next day something to look forward to.
Freezing
If you want to freeze leftovers, let the soup cool completely and ladle into freezer-safe containers. It’s best to leave out the pasta and spinach if you know you’ll be freezing a batch; simply add those fresh when reheating for the best texture. It’ll keep for up to three months.
Reheating
Gently reheat Creamy Italian Meatball Soup on the stovetop over medium-low, stirring occasionally to keep the cream smooth. Add a splash of broth or water if it’s too thick. For single servings, the microwave works great in 30-second bursts with frequent stirring.
FAQs
Can I use frozen meatballs instead of fresh?
Absolutely! Frozen meatballs make this dish even faster to prepare. Simply add them as directed; just make sure they’re fully cooked through before serving.
What can I use instead of heavy cream for a lighter soup?
You can swap in half-and-half or even whole milk for a lighter take. While the result won’t be quite as rich, it will still have that wonderful creamy character.
Does this soup work with gluten-free pasta?
Yes! Use your favorite small gluten-free pasta shape. Just keep in mind that some gluten-free pastas can break down more easily, so keep an eye on texture as you simmer.
Will spinach get mushy if I make the soup ahead?
Spinach does wilt quickly, but it holds up nicely for a day or two. If you’re planning on making this soup in advance, you can always stir in fresh spinach while reheating to keep things vibrant.
How do I thicken or thin the soup after it’s sat awhile?
The pasta will absorb some broth as it rests, making Creamy Italian Meatball Soup thicker. Just add more chicken broth or water when reheating until you reach the desired consistency.
Final Thoughts
If you’re craving something irresistibly cozy and full of Italian-inspired flavor, you just have to make a steaming pot of Creamy Italian Meatball Soup. It’s truly a dish that brings people together, warms you to the core, and ticks every box for comfort, flavor, and ease. Give it a try—you’ll be coming back for seconds (and thirds) guaranteed!
Print
Creamy Italian Meatball Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this Creamy Italian Meatball Soup. Rich and flavorful, this soup is a hearty one-pot meal that combines tender meatballs, veggies, pasta, and a creamy broth for a satisfying dining experience.
Ingredients
For the meatballs:
- 1 pound Italian-style meatballs (homemade or store-bought)
For the soup:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup small pasta (such as ditalini or orzo)
- 2 cups fresh spinach (chopped)
- 1/4 cup grated Parmesan cheese
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
- Cook Meatballs: Add meatballs and cook for another 5 minutes, stirring occasionally.
- Add Ingredients: Pour in chicken broth, diced tomatoes, basil, oregano, red pepper flakes, salt, and black pepper. Bring to a boil, then simmer for 10 minutes.
- Cook Pasta: Stir in pasta and cook for 8–10 minutes until al dente.
- Finish Soup: Lower heat, stir in heavy cream, spinach, and Parmesan. Simmer for 2–3 minutes until heated through.
- Serve: Enjoy hot!
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- You can also use ground turkey or chicken meatballs.
- Add more broth if the soup thickens upon standing.
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