Easy Italian Meatball Soup
Easy Italian Meatball Soup
Ingredients
- 16 ounces mini meatballs, 1 package (regular meatballs will also work)
- 1 tablespoon olive oil
- 1 yellow onion, small, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 24 ounces marinara or vodka sauce, 1 jar
- 4 cups chicken broth
- 1/4 cup heavy cream, optional
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic powder
- 1 teaspoon red pepper flakes
- 2 cups uncooked pasta, such as shellbows
- 2 cups fresh spinach
- 1/4 cup grated Parmesan, plus more for serving
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery. Season with a pinch of salt and sauté for 6 to 8 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 8 min
- 2
Add the minced garlic to the pot and cook for an additional 30 seconds, until fragrant.
⏱️ 1 min
- 3
Stir in the marinara or vodka sauce, chicken broth, Italian seasoning, garlic powder, and red pepper flakes. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 4
Add the mini meatballs to the simmering soup. Continue to simmer for 8 to 10 minutes, allowing the meatballs to heat through and flavors to meld.
⏱️ 10 min
- 5
Stir in the uncooked pasta (such as shellbows) and cook according to the package directions, until the pasta is just tender. Be careful not to overcook.
⏱️ 10 min
- 6
Add the fresh spinach and 1/4 cup of grated Parmesan cheese to the pot. Stir until the spinach has wilted into the soup.
⏱️ 2 min
- 7
If using, stir in the heavy cream. Taste the soup and adjust seasoning with additional salt and black pepper as needed.
⏱️ 1 min
- 8
Ladle the hot soup into bowls and serve immediately, topped with extra grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Italian Meatball Soup
- 16 ounces mini meatballs, 1 package (regular meatballs will also work)
- 1 tablespoon olive oil
- 1 yellow onion, small, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 24 ounces marinara or vodka sauce, 1 jar
- 4 cups chicken broth
- 1/4 cup heavy cream, optional
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic powder
- 1 teaspoon red pepper flakes
- 2 cups uncooked pasta, such as shellbows
- 2 cups fresh spinach
- 1/4 cup grated Parmesan, plus more for serving
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery. Season with a pinch of salt and sauté for 6 to 8 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 8 min - 2
Add the minced garlic to the pot and cook for an additional 30 seconds, until fragrant.
⏱️ 1 min - 3
Stir in the marinara or vodka sauce, chicken broth, Italian seasoning, garlic powder, and red pepper flakes. Bring the mixture to a gentle simmer.
⏱️ 5 min - 4
Add the mini meatballs to the simmering soup. Continue to simmer for 8 to 10 minutes, allowing the meatballs to heat through and flavors to meld.
⏱️ 10 min - 5
Stir in the uncooked pasta (such as shellbows) and cook according to the package directions, until the pasta is just tender. Be careful not to overcook.
⏱️ 10 min - 6
Add the fresh spinach and 1/4 cup of grated Parmesan cheese to the pot. Stir until the spinach has wilted into the soup.
⏱️ 2 min - 7
If using, stir in the heavy cream. Taste the soup and adjust seasoning with additional salt and black pepper as needed.
⏱️ 1 min - 8
Ladle the hot soup into bowls and serve immediately, topped with extra grated Parmesan cheese.
⏱️ 1 min