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–+ servings
Creamy Italian Meatball Soup

Indulge in Creamy Italian Meatball Soup That's Pure Comfort

Creamy Italian Meatball Soup is a warm, flavorful dish perfect for cozy fall nights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon Olive oil a splash gives your soup a rich flavor
  • 1 medium Yellow onion finely diced
  • 2 stalks Celery chopped
  • 3 cloves Garlic minced
For the Flavor
  • 1 teaspoon Italian seasoning a must-have mix for that authentic Italian taste
  • ½ teaspoon Red pepper flakes for a hint of heat
  • 1 can (15 oz) Diced tomatoes with their juices
  • 4 cups Chicken broth provides a savory foundation
  • ½ cup Tomato sauce or marinara adds a sweet and tangy profile
For the Creaminess
  • ½ cup Heavy cream or half-and-half for a luscious texture
For the Meatballs & Pasta
  • 16-20 small Cooked meatballs to give heartiness and protein
  • ¾ cup Small pasta like ditalini or shells
For the Greens and Garnish
  • 2 cups Baby spinach or kale for a pop of color and nutrition
  • ¼ cup Freshly grated Parmesan cheese for a nutty finish
  • to taste Fresh basil or parsley for garnish

Equipment

  • Large soup pot or Dutch oven

Method
 

Cooking Steps
  1. Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the finely diced yellow onion and chopped celery, cooking until soft and translucent, about 4–5 minutes.
  2. Stir in 3 cloves of minced garlic, 1 teaspoon of Italian seasoning, and ½ teaspoon of red pepper flakes. Cook for about 1 minute until fragrant.
  3. Pour in 1 can of diced tomatoes, 4 cups of chicken broth, and ½ cup of tomato sauce. Bring to a gentle boil.
  4. Gently drop in 16 to 20 small cooked meatballs. Reduce the heat to medium-low and let simmer uncovered for 10–12 minutes.
  5. Stir in ¾ cup of small pasta and cook until al dente, approximately 7–8 minutes.
  6. Reduce the heat and stir in ½ cup of heavy cream. Simmer for another 2–3 minutes until creamy.
  7. Add 2 cups of baby spinach or kale and ¼ cup of Parmesan cheese, stirring gently until the greens wilt.
  8. Taste and season with salt and pepper. Serve hot, garnished with fresh basil or parsley.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

This soup is perfect for meal prep and can be stored in the fridge for up to 3 days or frozen for 3 months.

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