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–+ servings
Overhead view of creamy meatball soup with pasta, meatballs, and spinach in a white pot.

Creamy Meatball Soup

Cozy up with a bowl of creamy meatball soup! Packed with veggies, pasta, and tender meatballs in a rich tomato broth, and ready in less than an hour!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Soup
Cuisine American
Servings 6
Calories 434 kcal

Equipment

  • Dutch oven or soup pot
  • ladle & wooden spoon
  • chef's knife & cutting board

Ingredients
  

  • 1 onion diced, sweet
  • 4 stalks celery chopped
  • 4 carrots peeled & chopped
  • 2 cloves garlic minced
  • 2 15 ounce canned tomatoes do not strain
  • 4 cups chicken broth
  • 1 pound meatballs frozen
  • 1 cup heavy cream
  • 2 teaspoons Italian seasoning
  • 1 cup pasta elbow macaroni, Anelli Siciliani or ditalini
  • 2 cups spinach fresh
  • 1 tablespoon olive oil
  • parmesan cheese freshly grated to taste
  • salt and pepper to taste

Instructions
 

  1. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and carrots. Cook until the veggies start to soften, about 5–7 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
  2. Pour in the crushed tomatoes and chicken broth. Stir in the Italian seasoning, and season with salt and pepper to taste.
  3. Add the raw meatballs (no need to thaw if frozen) and bring the soup to a boil. Reduce heat to a gentle simmer, cover, and let cook for 20 minutes, or until the meatballs are heated through and tender.
  4. Stir in the pasta and simmer uncovered until al dente, about 8–10 minutes, stirring occasionally so it doesn’t stick to the bottom.
  5. Reduce heat to low. Stir in the heavy cream and spinach, and let simmer just until the spinach wilts—about 2–3 minutes. Taste and adjust seasoning if needed.
  6. Ladle into bowls and top with freshly grated parmesan.

Notes

Crockpot - Add everything except the pasta, cream, and spinach to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the pasta during the last 30 minutes, then stir in the cream and spinach just before serving
Instant Pot - Use the sauté setting to cook the onion, celery, carrots, and garlic in olive oil. Add everything else except the pasta, cream, and spinach. Seal and cook on Manual/High for 10 minutes, then quick release. Stir in pasta and cook on sauté until tender. Turn off the heat, add the cream and spinach, and let it sit until the spinach wilts.
How to Store & Reheat
  • To refrigerate: Let the soup cool completely, then store in an airtight container for up to 4 days.
  • To freeze: Skip adding the pasta (it tends to get mushy). Freeze the soup in containers or freezer bags for up to 3 months.
  • To reheat: Warm gently on the stovetop over medium heat. If frozen, thaw overnight in the fridge before reheating. Add fresh pasta or a splash of cream if it thickens too much.
 

Nutrition

Calories: 434kcalCarbohydrates: 17gProtein: 17gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 102mgSodium: 694mgPotassium: 601mgFiber: 3gSugar: 5gVitamin A: 8455IUVitamin C: 9mgCalcium: 96mgIron: 2mg
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