Creamy Italian Meatball Soup: 45-Minute Rich, Hearty, Irresistible Cold-Weather Comfort
Creamy Italian Meatball Soup is a hearty one-pot meal with tender meatballs, vegetables, pasta, and a rich tomato cream broth. Perfect for cold nights and full of comforting Italian flavor.
Ingredients
1 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
4 cups chicken broth
1 tsp Italian seasoning
1 bay leaf
16–20 small cooked meatballs
¾ cup ditalini or small pasta
½ cup heavy cream or ¾ cup half-and-half
2 cups spinach (optional)
Salt and pepper to taste
Grated parmesan (for topping)
Instructions
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Heat oil. Sauté onion, carrots, celery for 5–6 min. Add garlic and cook 1 min.
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Stir in tomatoes, broth, seasoning, and bay leaf. Bring to a simmer.
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Add meatballs. Simmer 10–12 min.
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Add pasta. Cook 8–10 min until tender.
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Lower heat. Stir in cream and spinach. Simmer 2–3 min.
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Remove bay leaf. Adjust seasoning. Serve hot with parmesan.
Notes
Use store-bought or homemade meatballs. Don’t boil after adding cream. Store separately from pasta for leftovers.