Creamy Italian Meatball Soup Recipe

This creamy Italian meatball soup recipe comes together in one pot and is loaded with juicy meatballs and al dente pasta nestled in an herb-filled creamy tomato broth. It’s everything you love about Sunday night spaghetti dinner in a warm, comforting bowl of soup!

A cozy pot of meatball soup.

• This creamy Italian meatball soup is just as hearty, comforting, and satisfying as you could ask from a 30-minute, one-pot soup recipe! It’s loaded with tender meatballs and al dente pasta swimming in a rich tomato broth with just the right amount of herby flavor.
• It’s one of those meals that the whole family will enjoy! Because it’s got a little something for everyone. Serve with crispy garlic bread and a simple salad for a complete meal that’s ready in just half an hour!

Here’s what you’ll need.

Here’s how it all comes together.

Make my Italian meatballs, air fryer meatballs, or use an 18-20 ounce bag of frozen meatballs that have been thawed overnight in the fridge or cooked according to package directions.

Sauté onion and garlic in olive oil. Add garlic, Italian seasoning, tomato paste, salt, and pepper, and cook for a minute.

Deglaze the pot with broth. Stir in remaining broth, crushed tomatoes, uncooked pasta, and cooked meatballs.

Simmer gently, covered, for 12-15 minutes.

Stir in spinach and heavy cream.

Season to taste with salt and pepper and enjoy!

Why my meatballs are the best meatballs.

• They’re easy to make and filled with fresh flavors! While you can totally use store-bought meatballs for this recipe, I highly recommend taking a little extra time to throw together my Italian meatball recipe or my air fryer meatballs. They truly are the best and take this soup to the next level.
• In my easy air fryer meatball recipe, I combine the breadcrumbs with milk and let them soak for a little bit. This is called a panade, and it’s the best way to ensure that the meatballs hold together well and also stay super juicy!
• The other ingredients in my simple meatballs are everyday pantry staples that you’ve probably got on hand already or can easily find at the grocery store. While the ingredients are simple, the flavor combination is hearty, robust, and delicious!
• It’s worth the time and effort to make your own meatballs! I understand that some nights it’s just not in the cards to make meatballs from scratch, but if you’ve got the time, I recommend making a double batch and freezing half for another night. That way, you’ve got homemade meatballs ready to go anytime.

Things I learned while testing this recipe.

• Season this soup moderately! The ingredients in this soup are simple, which means that Kosher salt and black pepper are going to go a long way in boosting the overall flavors of the dish. I recommend adding salt and pepper each time you add a new ingredient to the soup. This way, each layer of flavor is seasoned. After it’s finished cooking, season to taste with salt and pepper!
• If you have a leftover Parmesan cheese rind, add it to the pot and let it simmer along with the other ingredients. It will add a delicious nutty depth of flavor to the soup.
• The soup will thicken as it sits. Keep that in mind as it’s cooking. If it’s getting too thick, add an extra splash or two of broth or cream.

Mix it up with these easy variations.

• Use half sausage and half ground beef for the meatballs to add a richer flavor to the overall dish.
• Stir in chopped kale instead of spinach.
• Add a bag of frozen mixed veggies along with the pasta to get some extra fiber.
• Add white beans or chickpeas for some extra protein.
• Add a can of fire-roasted tomatoes if you’re a tomato lover.

A few tips for making this soup in advance.

If you’re planning to make this meatball soup ahead of time, keep in mind that the pasta will continue to soak up moisture as it sits in the soup. If you’re only making it a day or so in advance, this won’t be too big a deal. However, if you want this soup to last all week, I recommend boiling the noodles separately in salted water and then adding them to the individual servings of soup as you reheat it throughout the week.

Here’s what I’d serve with this meatball soup.

• crispy garlic bread
• sliced garlic cheese bread
• the best house salad
• Caprese garlic cheese bread
• air fryer green beans

Just in case you have leftovers.

• STORING: Store leftover meatball soup in an airtight container in the fridge for up to a week.
• FREEZING: If you’re planning to freeze this meatball soup, I recommend leaving the pasta out. Frozen, thawed, and reheated pasta in soup will end up with an undesirable texture. However, the broth and meatballs will freeze beautifully! Freeze meatball soup (sans pasta) in an airtight container or freezer-safe Ziploc bag for up to 3 months. Thaw overnight before reheating. Add cooked pasta to each bowl of soup just before serving. Season to taste with salt and pepper before serving.
• REHEATING: Italian meatball soup can be reheated on the stovetop in a saucepan or large pot over medium heat. The soup will thicken as it cools, so feel free to stir in a couple splashes of cream or broth while you’re reheating. Season to taste with salt and pepper before serving.

More easy soups for your eating pleasure.