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.
