Creamy Italian Meatball Soup
A hearty and creamy Italian-style soup filled with tender meatballs, pasta, fresh greens, and aromatic herbs. Perfect for cozy dinners and packed with comforting flavors.
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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