Description
A warm, hearty meal perfect for chilly evenings, this creamy Italian meatball soup brings together well-balanced flavors and comforting ingredients.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken or beef broth
- 1 (14.5 oz) can crushed tomatoes or 1/2 cup tomato sauce
- 1 tsp Italian seasoning
- 1 lb cooked Italian meatballs
- 1 cup small pasta (ditalini, orzo, or small shells)
- 1/2 cup heavy cream or half-and-half
- 2 cups fresh spinach or kale, roughly chopped
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken or beef broth and add the crushed tomatoes (or tomato sauce). Stir in the Italian seasoning, salt, and pepper. Bring the soup to a simmer.
- Add the cooked meatballs to the pot. If using, add the small pasta and cook according to package directions, or until al dente.
- Once the pasta is cooked and the meatballs are heated through, stir in the heavy cream and fresh spinach (or kale). Cook for 2-3 minutes, or until the spinach has wilted.
- Taste and adjust seasonings as needed. Serve hot, garnished with grated Parmesan cheese.
Notes
For extra flavor, try adding fresh herbs like basil or parsley. If you prefer a creamier consistency, blend a portion of the soup before stirring in the cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: soup, Italian, meatballs, comfort food, creamy soup