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Creamy Italian Meatball Soup – Hearty, Comforting & Packed with Flavor

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A rich and comforting soup with tender Italian meatballs, vegetables, and pasta, all simmered in a creamy tomato-Parmesan broth—perfect for cozy meals.

Ingredients

Scale

  • 1–1½ lb mini meatballs (homemade or frozen)

  • 1 tbsp olive oil or butter

  • 1 yellow onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3–4 garlic cloves, minced

  • 1 (28 oz) can crushed tomatoes

  • 4 cups chicken or beef broth

  • 1 tsp Italian seasoning

  • Salt & pepper to taste

  • ½ cup small pasta (optional)

  • ½ cup heavy cream or half-and-half

  • ½ cup grated Parmesan cheese

  • 2–3 cups fresh spinach or kale

  • Red pepper flakes (optional)

Instructions

  • Sauté onion, carrot, and celery in oil until soft. Add garlic and cook 1 minute more.

  • Stir in tomatoes, broth, seasoning, salt, and pepper. Bring to a simmer.

  • Add meatballs and cook for 15–20 minutes (10 if pre-cooked).

  • Add pasta and cook 8–10 minutes until tender.

  • Stir in cream and Parmesan. Simmer 2–3 minutes more.

  • Add spinach and stir until wilted. Serve hot with extra cheese.

Notes

  • Adjust broth for desired thickness.

  • Add beans, mushrooms, or extra greens for variation.

  • Freezes well if cream and pasta are added after reheating.

Find it online: https://goldenskilleteats.com/creamy-italian-meatball-soup-hearty-comforting-packed-with-flavor/