Description
This Creamy Italian Meatball Soup is the ultimate one-hour comfort meal — combining tender homemade meatballs, a rich tomato-cream broth, and tender pasta for a hearty Italian-inspired dish that feels like it simmered all day. Perfect for cozy weeknights or family dinners.
Ingredients
Scale
- 1 lb ground beef (or a mix of beef and pork)
- 1 small onion, finely diced
- 1 large egg
- 1/2 cup Italian bread crumbs
- 1/4 cup whole milk
- 1/4 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Worcestershire sauce
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 cup marinara sauce
- 2 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1 cup heavy cream (or half-and-half)
- 8 oz rotini, penne, or ditalini pasta
- 8 oz fresh spinach
- 1 cup shredded Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare Meatballs: Combine ground beef, diced onion, egg, bread crumbs, milk, Parmesan, garlic, salt, pepper, and Worcestershire. Mix gently and form into 24 walnut-sized balls.
- Brown the Meatballs: Heat olive oil in a Dutch oven over medium-high heat. Brown meatballs on all sides for 2–3 minutes per side. Remove and set aside.
- Sauté Vegetables: In the same pot, add onion and cook until translucent. Add garlic and Italian seasoning; sauté for 1 minute.
- Build Broth Base: Pour in broth and marinara sauce, scraping up browned bits. Return meatballs to pot and simmer 10 minutes.
- Cook Pasta: Add pasta and cook 7–8 minutes until al dente.
- Add Cream & Spinach: Lower heat, stir in cream and spinach until wilted.
- Finish: Stir in Parmesan, taste, and adjust seasoning. Serve garnished with parsley and extra cheese.
Notes
For a lighter version, use ground turkey and half-and-half instead of heavy cream. Add extra vegetables like carrots or zucchini for more fiber. Always add cream off the heat to prevent curdling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 880mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 90mg
Keywords: creamy italian meatball soup, italian soup recipe, comfort food, weeknight dinner, creamy pasta soup