Name: Creamy Italian Meatball Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 small onion, chopped; 2 carrots, sliced; 2 celery stalks, sliced; 3 cloves garlic, minced; 1 tsp Italian seasoning; 6 cups chicken or beef broth; 20 cooked Italian-style meatballs (homemade or frozen); 1 cup small pasta (ditalini, orzo, or mini shells); 1 cup heavy cream or half-and-half; 2 cups fresh spinach or kale (optional); Salt and pepper to taste; Grated Parmesan cheese for serving

Creamy Italian Meatball Soup is a hearty, comforting bowl full of savory meatballs, tender pasta, vegetables, and a rich, creamy broth with Italian herbs. It’s everything I love about cozy soup season—filling, flavorful, and easy to throw together for a satisfying dinner any night of the week.

Why You’ll Love This Recipe

I love this recipe because it takes classic Italian flavors and combines them into a creamy, spoonable comfort dish. The meatballs make it extra satisfying, and the broth is silky with just the right amount of seasoning. Whether I’m feeding the whole family or just craving a warm meal, this soup always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Italian-style meatballs (homemade or frozen, cooked)
Olive oil
Onion (chopped)
Carrots (sliced)
Celery (sliced)
Garlic (minced)
Chicken or beef broth
Heavy cream or half-and-half
Small pasta (like ditalini, orzo, or mini shells)
Italian seasoning
Salt and pepper
Spinach or kale (optional, for a fresh green touch)
Parmesan cheese (for serving)

Directions

I heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery until softened, about 5–6 minutes.
I stir in garlic and Italian seasoning and cook for another minute.
I pour in the broth and bring it to a simmer.
I add the cooked meatballs and pasta, cooking until the pasta is tender, about 10 minutes.
I stir in the heavy cream and add spinach or kale if I’m using it, cooking just until wilted.
I season with salt and pepper to taste, then ladle the soup into bowls.
I top each bowl with a sprinkle of Parmesan cheese before serving.

Servings and timing

This recipe makes 6 servings. It takes about 15 minutes to prep and 25 minutes to cook, so I can have it ready in about 40 minutes.

Variations

Sometimes I use ground turkey meatballs for a lighter version. I also swap the pasta for cooked rice or tortellini for a twist. For extra flavor, I add a spoonful of tomato paste or diced tomatoes into the broth.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave. The pasta may absorb some broth, so I add a splash of water or extra broth when reheating. I freeze it without the pasta, adding fresh pasta when serving to avoid sogginess.

FAQs

Can I use frozen meatballs?

Yes, I use fully cooked frozen meatballs to save time. I just thaw and warm them in the soup before serving.

Can I make it dairy-free?

I’ve made it with unsweetened almond milk and a splash of olive oil instead of cream. The result is still creamy but lighter.

What kind of pasta works best?

I like using small shapes like ditalini or orzo so every bite has pasta, meatball, and veggies. I avoid long noodles for easier eating.

Can I add potatoes instead of pasta?

Absolutely. I dice them small and simmer until tender before adding the cream.

Is this soup good for meal prep?

Yes, I make the soup without pasta and store it separately to keep it from soaking up too much broth. Then I combine and heat when I’m ready to eat.

Conclusion

Creamy Italian Meatball Soup is one of my favorite ways to enjoy comforting flavors in one bowl. It’s rich, satisfying, and packed with everything I love—tender meatballs, creamy broth, and hearty veggies. Whether I’m meal prepping or serving a cozy dinner, this soup never lets me down.