Description
This hearty Meatball Soup recipe combines tender homemade or frozen meatballs with a flavorful tomato and chicken broth base, enriched with garlic, Italian seasoning, and creamy spinach. Perfectly cooked rotini pasta adds texture while Parmesan and parsley garnish elevate the dish. Ready in just 35 minutes, it’s an easy and comforting meal for any day.
Ingredients
Meatballs
- 1 recipe of homemade 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)
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Finishing Touches
- 2 cups baby spinach
- 1/2 cup heavy cream
- Shaved Parmesan, for garnish
- Freshly chopped parsley, for garnish
Instructions
- Prepare Meatballs: Make your easy homemade Italian meatballs, use the air fryer meatballs recipe, or thaw and cook frozen meatballs according to package instructions.
- Sauté Onions: Heat olive oil in a pot over medium heat. Add diced yellow onion with salt and pepper. Cook, stirring occasionally, for 6-8 minutes until onions start to brown and caramelize.
- Add Garlic and Seasoning: Stir in minced garlic, Italian seasoning, tomato paste, additional salt, and pepper. Cook while stirring frequently for 1 minute to release aromas.
- Deglaze Pot: Pour in a few splashes of chicken broth, scraping the bottom of the pot to loosen any browned bits for extra flavor.
- Add Remaining Ingredients: Pour in the remaining chicken broth, crushed tomatoes, uncooked rotini pasta, and cooked meatballs. Season with salt and pepper to taste.
- Simmer Soup: Bring the soup to a simmer over medium-high heat. Reduce to low, cover, and simmer for 12-15 minutes until pasta is al dente.
- Finish Soup: Stir in baby spinach and heavy cream. Cook until the spinach wilts and the soup is heated through.
- Season and Serve: Adjust salt and pepper as needed. Garnish with shaved Parmesan cheese and freshly chopped parsley before serving.
- Enjoy and Review: If you loved the recipe, consider leaving a 5-star rating and review.
Notes
- You can use frozen meatballs to save time; just thaw or cook as per package instructions.
- Simmering the soup low and slow helps the flavors to meld and the pasta to cook perfectly.
- For a lighter version, substitute heavy cream with half-and-half or omit entirely.
- Use fresh Parmesan for garnish to add a rich, salty finish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
