Description
This comforting Meatball Soup combines tender Italian meatballs, savory tomato broth, and hearty rotini pasta, enhanced with baby spinach and a touch of creamy heavy cream. Perfect for a warming family meal, this soup delivers layers of flavor with simple ingredients and is garnished with shaved Parmesan and fresh parsley for the perfect finish.
Ingredients
Units
Scale
Meatballs
- 1 recipe of homemade Italian 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, divided
- 28 oz. can crushed tomatoes
- 8 oz. uncooked rotini pasta (about 2 1/2 cups)
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Finishing Touches
- 2 cups baby spinach
- 1/2 cup heavy cream
- Shaved Parmesan cheese, for garnish
- Freshly chopped parsley, for garnish
Instructions
- Prepare Meatballs: Make homemade Italian meatballs or use thawed frozen meatballs that have been cooked according to package instructions. Set aside.
- Sauté Onions: Heat 1 tablespoon olive oil in a pot over medium heat. Add diced yellow onion with pinches of kosher salt and pepper. Cook, stirring occasionally, for 6-8 minutes until onions become golden and caramelized.
- Add Garlic and Seasonings: Stir in minced garlic, Italian seasoning, tomato paste, and more salt and pepper. Cook together for 1 minute while stirring frequently to develop flavors.
- Deglaze Pot: Add a few splashes of chicken broth to the pot and scrape the bottom to lift any browned bits; this adds depth to the soup.
- Add Liquids and Main Ingredients: Pour in remaining chicken broth and crushed tomatoes, then add the uncooked rotini pasta and cooked meatballs. Season again with salt and pepper.
- Simmer Soup: Bring to a simmer over medium-high heat. Reduce heat to low, cover, and let simmer for 12-15 minutes until pasta is tender but still al dente.
- Add Spinach and Cream: Stir in baby spinach and heavy cream until the spinach wilts and the soup is warmed through.
- Final Seasoning and Serve: Adjust salt and pepper to taste. Garnish generously with shaved Parmesan and freshly chopped parsley before serving.
Notes
- Season the soup moderately and add salt and pepper at each stage to build balanced flavor.
- Adding a leftover Parmesan rind to the pot during simmering enhances the soup’s depth with a nutty richness.
- The soup thickens as it cools; add extra broth or cream if it becomes too thick while cooking or upon reheating.
