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Italian Meatball Soup

Italian Meatball Soup

A hearty, cozy weeknight soup made with mini meatballs, vegetables, marinara sauce, pasta, spinach, Parmesan, and optional heavy cream. It comes together in about 30 minutes and is especially comforting in cooler weather.

6 servings30 minItalian

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Ingredients

  • 16 oz mini meatballs (One package; regular meatballs may also be used.)
  • 1 tbsp olive oil
  • 1 yellow onion (Small, diced.)
  • 2 carrots (Diced.)
  • 2 celery stalks (Diced.)
  • 3 cloves garlic (Minced.)
  • 24 oz marinara or vodka sauce (One jar.)
  • 4 cups chicken broth
  • 0.25 heavy cream (Optional; the source does not specify the unit.)
  • 1 tbsp Italian seasoning
  • garlic powder (The source lists garlic powder alongside the Italian seasoning but gives no separate amount.)
  • 1 tsp red pepper flakes
  • 2 cups uncooked pasta (The author used shellbows; the directions refer to them as Shelbows.)
  • 2 cups fresh spinach
  • 0.25 cup grated Parmesan (Plus more for serving.)
  • salt (To taste; use a pinch when sautéing the vegetables.)
  • black pepper (To taste.)

Steps

  1. 1

    Heat the olive oil in a large pot over medium heat.

  2. 2

    Add the diced onion, carrots, and celery. Season with a pinch of salt and sauté for 6–8 minutes, until the vegetables are softened.

  3. 3

    Add the minced garlic and cook for 30 seconds.

  4. 4

    Stir in the marinara or vodka sauce, chicken broth, Italian seasoning, garlic powder, and red pepper flakes. Bring the mixture to a simmer.

  5. 5

    Add the mini meatballs and simmer for 8–10 minutes.

  6. 6

    Stir in the uncooked shellbows or other pasta and cook according to the package directions, until just tender.

  7. 7

    Add the fresh spinach and grated Parmesan. Stir until the spinach wilts.

  8. 8

    Stir in the heavy cream, if using. Taste and adjust the salt and black pepper.

  9. 9

    Serve the soup topped with additional grated Parmesan.

Notes

For leftovers, cook the pasta separately and add it to each bowl when serving; pasta cooked directly in the soup will continue absorbing liquid and become very soft. The source lists heavy cream as “1/4” without specifying a unit, and does not provide a separate amount for garlic powder.

Nutrition per serving

462Calories
22gProtein
46gCarbs
22gFat
5gFiber
  • soup
  • main
  • Italian-inspired
  • one-pot
  • 30-minute meal
  • weeknight dinner
  • comfort food
  • fall

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