There’s something undeniably comforting about a bowl of rich, velvety soup, especially when it’s brimming with tender meatballs, fresh herbs, and pasta. This Creamy Italian Meatball Soup is a warm hug in a bowl, perfect for chilly evenings or when you’re craving a hearty, flavorful meal that doesn’t skimp on indulgence.
The savory broth is infused with aromatic garlic, onions, and Italian spices, balanced with a creamy base that gives it a luscious texture. Each spoonful delivers juicy meatballs, al dente pasta, and vibrant greens, making it both filling and irresistibly delicious.
What Kind of Meatballs Should I Use?
For the best flavor, use homemade Italian-style meatballs made with a mix of beef and pork, seasoned generously with garlic, parsley, and Parmesan. If you’re short on time, high-quality store-bought meatballs will work beautifully. Just be sure they’re fully cooked before adding to the soup.
Ingredients for the Creamy Italian Meatball Soup:
- Italian-style meatballs – The star of the dish, providing rich, savory flavor and protein.
- Pasta (ditalini or small shells) – Adds heartiness and texture.
- Onion and garlic – Build the aromatic base.
- Celery and carrots – Bring subtle sweetness and depth.
- Canned diced tomatoes – Add acidity and a touch of tang.
- Chicken or vegetable broth – The flavorful foundation of the soup.
- Heavy cream – Creates the creamy, luxurious texture.
- Fresh spinach or kale – Adds color, freshness, and nutrition.
- Italian seasoning – Blends herbs like basil, oregano, and thyme for authentic flavor.
- Salt and pepper – Essential for seasoning.
- Fresh basil – For garnish and a burst of herbal aroma.
How To Make the Creamy Italian Meatball Soup:
Step 1: Sauté the Aromatics
Heat olive oil in a large soup pot over medium heat. Add chopped onion, celery, and carrots, cooking until they soften, about 5 minutes. Stir in minced garlic and cook for another 1-2 minutes until fragrant.
Step 2: Build the Broth Base
Pour in the chicken or vegetable broth and canned diced tomatoes (with their juice). Stir in Italian seasoning, salt, and pepper. Bring to a gentle boil.
Step 3: Add the Pasta and Meatballs
Stir in the pasta and uncooked or pre-cooked meatballs. If using raw meatballs, allow them to simmer until fully cooked through. If using cooked meatballs, add them once the pasta is halfway cooked to avoid overcooking.
Step 4: Create the Creamy Finish
Lower the heat to a gentle simmer. Stir in heavy cream and fresh spinach (or kale), cooking until the greens are wilted and the soup has a velvety texture.
Step 5: Taste and Adjust
Taste the soup and adjust seasoning as needed. Garnish with chopped fresh basil before serving.
Serving and Storing Creamy Italian Meatball Soup:
Serve this soup piping hot with a sprinkle of Parmesan cheese and a side of crusty bread to soak up every drop. A crisp green salad or roasted vegetables make great accompaniments for a balanced meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over the stove, adding a splash of broth or cream if the soup has thickened. For freezing, it’s best to store the soup without pasta, as it can become mushy when thawed.
Frequently Asked Questions:
Can I make this soup ahead of time?
Yes! Prepare the soup up to the point before adding the pasta and cream, then store it. Add pasta and cream when reheating for the freshest texture.
Can I use a different type of pasta?
Absolutely. Small pasta shapes like elbow macaroni, orzo, or mini penne work well.
How do I make it lighter?
Use half-and-half instead of heavy cream, and lean turkey meatballs instead of beef/pork.
What if I want it spicier?
Add red pepper flakes or a pinch of cayenne with the Italian seasoning.
Can I make it vegetarian?
Yes, substitute vegetable broth and use plant-based meatballs.
More Recipe Suggestions:
Baked Chicken Meatballs with Sweet and Spicy Sauce
Spiced Coconut Basil Chicken with Rice
Creamy Italian Meatball Soup
Equipment
Ingredients
- 20 Italian-style meatballs cooked or raw
- 1 cup ditalini pasta or small shells
- 1 medium onion chopped
- 2 celery stalks diced
- 2 carrots diced
- 3 cloves garlic minced
- 14.5 ounces canned diced tomatoes with juice
- 6 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups fresh spinach or kale, chopped
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- Fresh basil chopped (for garnish)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots, and cook for about 5 minutes until softened.
- Add garlic and sauté for 1–2 minutes until fragrant.
- Pour in broth and canned diced tomatoes. Stir in Italian seasoning, salt, and pepper. Bring to a gentle boil.
- Add pasta and meatballs. If raw, simmer until fully cooked; if cooked, add halfway through pasta cooking time.
- Lower heat and stir in heavy cream and spinach (or kale). Simmer until greens are wilted and soup is creamy.
- Taste and adjust seasoning. Garnish with fresh basil before serving.
Notes:
- Cook pasta separately if you plan to store leftovers to avoid mushiness.
- For a lighter version, replace heavy cream with half-and-half and use turkey meatballs.
- Fresh herbs like parsley or basil added at the end brighten the flavor.
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