Description
A hearty and creamy Italian-style soup filled with tender meatballs, pasta, fresh greens, and aromatic herbs. Perfect for cozy dinners and packed with comforting flavors.
Ingredients
20 Italian-style meatballs (cooked or raw)
1 cup ditalini pasta (or small shells)
1 medium onion, chopped
2 celery stalks, diced
2 carrots, diced
3 cloves garlic, minced
14.5 ounces canned diced tomatoes (with juice)
6 cups chicken or vegetable broth
1 cup heavy cream
2 cups fresh spinach (or kale), chopped
2 teaspoons Italian seasoning
Salt and pepper, to taste
Fresh basil, chopped (for garnish)
Instructions
1. Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots, and cook for about 5 minutes until softened.
2. Add garlic and sauté for 1–2 minutes until fragrant.
3. Pour in broth and canned diced tomatoes. Stir in Italian seasoning, salt, and pepper. Bring to a gentle boil.
4. Add pasta and meatballs. If raw, simmer until fully cooked; if cooked, add halfway through pasta cooking time.
5. Lower heat and stir in heavy cream and spinach (or kale). Simmer until greens are wilted and soup is creamy.
6. Taste and adjust seasoning. Garnish with fresh basil before serving.
Notes
Cook pasta separately if you plan to store leftovers to avoid mushiness.
For a lighter version, replace heavy cream with half-and-half and use turkey meatballs.
Fresh herbs like parsley or basil added at the end brighten the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 920mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg
Keywords: meatball soup, creamy soup, Italian recipes