Name: Creamy Italian Meatball Soup Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 lb ground beef or Italian sausage (or a mix of both); 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 large egg; 3 cloves garlic, minced (divided); 1 small onion, diced; 2 tbsp olive oil; 1 tbsp Italian seasoning; 1 can (28 oz) crushed tomatoes; 2 tbsp tomato paste; 4 cups chicken or beef broth; 1 cup heavy cream or half-and-half; 1 cup small pasta (ditalini, elbow, or orzo); 2 cups fresh spinach or kale (optional); 2 tbsp fresh parsley or basil, chopped; Salt and pepper to taste

Why You’ll Love Creamy Italian Meatball Soup Recipe

You’ll love this recipe because it delivers the comforting taste of Italian cuisine in a creamy, spoonable form. The combination of savory meatballs, aromatic herbs, and velvety tomato broth creates a dish that’s both rustic and indulgent. It’s easy to prepare, made mostly with pantry staples, and tastes even better the next day. Whether you serve it with crusty bread or a side salad, it’s sure to become a regular in your meal rotation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ground beef or Italian sausage (or a mix of both)
Breadcrumbs
Parmesan cheese, grated
Egg
Garlic, minced
Onion, diced
Olive oil
Italian seasoning
Crushed tomatoes
Tomato paste
Chicken or beef broth
Heavy cream or half-and-half
Small pasta (like ditalini, elbow, or orzo)
Fresh spinach or kale (optional)
Fresh parsley or basil, chopped
Salt and pepper to taste

Directions

Prepare the Meatballs: In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, pepper, and Italian seasoning. Mix until just combined, then roll into small meatballs (about 1 inch).
Brown the Meatballs: Heat olive oil in a large pot or Dutch oven over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.
Sauté the Aromatics: In the same pot, add diced onion and cook until translucent. Stir in garlic and tomato paste; cook for another minute until fragrant.
Build the Soup Base: Add crushed tomatoes and broth. Bring to a gentle boil, then reduce heat to low. Return the meatballs to the pot and simmer for 20–25 minutes to allow flavors to blend.
Add Pasta and Cream: Stir in the pasta and cook until tender, about 8–10 minutes. Pour in the heavy cream and stir until the broth becomes creamy and rich.
Add Greens: If using spinach or kale, stir it in during the last few minutes of cooking.
Season and Serve: Adjust seasoning with salt and pepper. Garnish with chopped parsley or basil and extra Parmesan cheese before serving.

Servings and timing

This recipe serves about 6 people.
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour

Variations

Turkey Meatballs: Use ground turkey for a lighter version.
Cheesy Upgrade: Stir in shredded mozzarella or provolone for extra creaminess.
Spicy Version: Add red pepper flakes or use hot Italian sausage for a kick.
Vegetable Boost: Add diced zucchini, mushrooms, or carrots for extra nutrition.
Low-Carb Option: Skip the pasta and add more spinach or cauliflower florets instead.

Storage/Reheating

Store leftover soup in airtight containers in the refrigerator for up to 4 days. The pasta will absorb some of the broth, so add a splash of cream or broth when reheating. Warm gently on the stove over medium heat or in the microwave. For longer storage, freeze the soup without the pasta for up to 3 months and add freshly cooked pasta when serving.

FAQs

1. Can I use frozen meatballs?

Yes, store-bought frozen meatballs work great—just add them directly to the simmering soup and cook until heated through.

2. What type of pasta works best?

Small pasta shapes like ditalini, elbows, or orzo blend perfectly without overpowering the soup.

3. Can I make this soup dairy-free?

You can replace the heavy cream with coconut milk or a dairy-free cream alternative.

4. How can I thicken the soup?

Let it simmer uncovered for a few extra minutes or add a bit of Parmesan cheese to thicken naturally.

5. Can I make this in a slow cooker?

Yes! Brown the meatballs first, then add everything (except cream and pasta) to the slow cooker. Cook on low for 6 hours, then add cream and pasta during the last 30 minutes.

6. How can I make it more flavorful?

Use a mix of beef and pork for the meatballs and don’t skip the sautéed onions and garlic—they build depth of flavor.

7. Can I add vegetables to this soup?

Absolutely! Carrots, zucchini, mushrooms, or spinach all work beautifully.

8. Can I freeze leftovers?

Yes, but freeze without the pasta to prevent it from becoming mushy. Add fresh pasta when reheating.

9. What can I serve with this soup?

Crusty bread, garlic toast, or a simple green salad make excellent sides.

10. Can I use store-bought meatballs instead of homemade?

Definitely—just make sure to choose fully cooked meatballs for convenience.

Conclusion

Creamy Italian Meatball Soup is a comforting, hearty dish that delivers everything you love about classic Italian flavors in one cozy bowl. With tender meatballs, a rich tomato-cream base, and perfectly cooked pasta, it’s the kind of meal that warms your heart and satisfies every craving. Whether for weeknight dinners or a family gathering, this soup is guaranteed to be a hit every time.