Description
This hearty Meatball Soup combines tender homemade or store-bought meatballs with tender pasta, savory tomato broth, and fresh spinach, finished with a touch of cream and Parmesan for a comforting, flavorful meal perfect for any day of the year.
Ingredients
Units
Scale
Meatballs
- 1 recipe of homemade meatballs or 18-20 oz. bag 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)
Finishing Ingredients
- 2 cups baby spinach
- 1/2 cup heavy cream
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- Shaved Parmesan, for garnish
- Freshly chopped parsley, for garnish
Instructions
- Prepare the meatballs: Either make homemade Italian meatballs following your favorite recipe, cook air fryer meatballs, or thaw and cook an 18-20 oz. bag of frozen meatballs according to package instructions.
- Sauté onions: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced yellow onion along with a couple large pinches of salt and pepper. Cook, stirring occasionally for about 6-8 minutes until onions start to brown and caramelize.
- Add garlic and seasonings: Stir in the minced garlic, 1 tablespoon Italian seasoning, 2 tablespoons tomato paste, and a couple large pinches of salt and pepper. Cook, stirring frequently, for 1 minute to develop aroma and deepen flavor.
- Deglaze the pot: Add a few splashes of chicken broth to the pot and scrape the bottom to lift all the flavorful browned bits.
- Add remaining ingredients: Pour in the remaining chicken broth, crushed tomatoes, uncooked rotini pasta, and the cooked meatballs. Season again with salt and pepper to taste.
- Simmer the soup: Bring the soup to a simmer over medium-high heat. Then reduce heat to low, cover the pot, and let it simmer gently for 12-15 minutes until the pasta is cooked al dente.
- Finish with spinach and cream: Stir in the baby spinach and heavy cream until the spinach wilts and the soup is heated through.
- Season and garnish: Taste and adjust salt and pepper as needed. Serve garnished with shaved Parmesan cheese and freshly chopped parsley. Enjoy!
Notes
- Season the soup moderately at each step to build depth; salt and pepper added with each ingredient ensures well-balanced flavor.
- If available, adding a Parmesan rind to the pot while simmering adds a rich, nutty depth to the soup.
- The soup thickens as it sits due to the pasta absorbing liquid; if it becomes too thick while cooking or resting, stir in a splash of broth or cream to loosen it.
