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–+ servings
Creamy Italian Meatball Soup

Creamy Italian Meatball Soup for Cozy Family Nights

Warm and comforting, this Creamy Italian Meatball Soup combines tender meatballs, silky cream, and wholesome pasta in a rich tomato base, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil
  • 1 small Onion, diced
  • 2 cloves Garlic, minced
  • 2 teaspoons Italian Seasoning
  • 4 cups Chicken Broth
  • 1 cup Marinara Sauce
For the Heartiness
  • 3/4 cup Small Pasta (e.g., ditalini, orzo)
  • 12-16 pieces Cooked Meatballs homemade or frozen
For Creaminess
  • 1 cup Heavy Cream
  • 1.5 cups Baby Spinach
For Seasoning and Garnishing
  • Salt and Pepper to taste
  • Freshly Grated Parmesan Cheese optional
  • Chopped Parsley optional

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté for about 4 minutes until the onion becomes translucent and fragrant.
  2. Stir in 2 minced garlic cloves and 2 teaspoons of Italian seasoning, cooking for 1 minute until the garlic is fragrant.
  3. Pour in 4 cups of chicken broth and add 1 cup of marinara sauce. Bring the mixture to a gentle boil.
  4. Add 3/4 cup of small pasta and cook for 7-8 minutes until it's almost al dente.
  5. Gently stir in 12-16 cooked meatballs and let them simmer for 5 minutes.
  6. Lower the heat and add 1 cup of heavy cream, simmering for an additional 2-3 minutes.
  7. Stir in 1.5 cups of baby spinach and let it wilt for about 1 minute.
  8. Taste and season with salt and pepper as desired. Serve hot, garnished with freshly grated Parmesan cheese and chopped parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

To avoid curdling, never let the soup boil after adding cream. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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