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Creamy Italian Meatball Soup

Creamy Italian Meatball Soup That Feels Like a Cozy Hug

Creamy Italian Meatball Soup is a comforting meal with tender meatballs and vibrant vegetables in a luscious broth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Italian Sausage or turkey sausage for lighter version
  • 1 cup Italian Seasoned Breadcrumbs or plain breadcrumbs mixed with Italian herbs
  • 1/2 cup Grated Parmesan Cheese or Pecorino Romano
  • 1 large Egg or a flax egg for vegan option
  • 2 cloves Garlic (Minced) essential for flavor
For the Soup
  • 2 tablespoons Olive Oil or vegetable oil
  • 1 medium Yellow Onion or shallots for milder taste
  • 2 stalks Celery diced
  • 2 medium Carrots diced
  • 4 cups Low-Sodium Chicken Broth or vegetable broth for vegetarian option
  • 28 ounces Canned Diced Tomatoes or fresh tomatoes if available
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Dried Basil adjust to taste
For the Heartiness
  • 1 cup Small Pasta (e.g., Ditalini or Shells) or cheese tortellini
  • 1 cup Heavy Cream or half-and-half for lighter option
  • 1 cup Shredded Mozzarella Cheese or dairy-free options
  • 2 cups Fresh Baby Spinach or kale
For the Finishing Touches
  • 1/4 cup Fresh Parsley chopped, other herbs like basil also work

Equipment

  • Large pot
  • mixing bowl
  • Plate

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground Italian sausage, seasoned breadcrumbs, grated Parmesan, egg, and minced garlic. Mix until well blended and form into 1-inch meatballs.
  2. Heat olive oil in a large pot. Add meatballs and brown on all sides for 6-8 minutes. Remove and set aside.
  3. In the same pot, add olive oil, onion, celery, and carrots. Sauté for 5-7 minutes, then add minced garlic and cook for 30-60 seconds.
  4. Pour in canned diced tomatoes and chicken broth. Add Italian seasoning and scrape bottom of pot. Bring to a boil.
  5. Reduce heat and return meatballs to pot. Simmer for 10-15 minutes until meatballs are cooked through.
  6. Stir in pasta and cook according to package directions, around 8-10 minutes.
  7. Lower heat, stir in heavy cream and mozzarella until melted. Add spinach and cook until wilted, about 2-3 minutes.
  8. Ladle soup into bowls, garnish with parsley and extra Parmesan. Serve warm.

Notes

Avoid overworking meat mixture for tender meatballs. Cook pasta in soup for optimal flavor. Taste and adjust seasonings as needed. Keep soup at low simmer after adding cream.