Soup season is well underway, and there is nothing I love more than a big, comforting pot of soup bubbling on the stove for Sunday dinner. This cozy meatball soup has quickly become a family favourite over here as the weather cools down. It is hearty, packed with flavour, and is a great way to warm up on a chilly autumn evening.
The best part about this recipe is how beautifully it comes together, especially if you do a little bit of prep ahead of time. I love using a batch of my Baked Meatballs for this. Making a big batch of those meatballs to keep in the freezer is such a game-changer for quick weekday meals or easy Sunday night dinners.
Why You Will Love This Recipe
This soup is incredibly comforting. The rich broth combined with tender vegetables and savoury meatballs makes it the perfect meal for a chilly evening.
It is family and toddler-friendly. It is a wonderful way to get some extra veggies into little ones, and the meatballs are always a huge hit with the whole family.
This is perfect for meal prep. Just like most soups, the flavors only get better the next day, making the leftovers an amazing weekday lunch.
What You’ll Need
18-20 oz bag of meatballs, cooked (or a batch of my baked meatballs)
1 tbsp olive oil
1 sweet onion, diced
6 cloves garlic, minced
2 tbsp tomato paste
32 oz chicken broth
28 oz can of crushed tomatoes
2 1/2 cups uncooked rotini
2 cups baby spinach
1/2 cup heavy cream
salt + pepper, to taste
handful of grated parmesan, + more for topping, if desired
1 sweet onion, diced
6 cloves garlic, minced
2 tbsp tomato paste
32 oz chicken broth
28 oz can of crushed tomatoes
2 1/2 cups uncooked rotini
2 cups baby spinach
1/2 cup heavy cream
salt + pepper, to taste
handful of grated parmesan, + more for topping, if desired
How to Make Meatball Soup
In a large pot over medium heat, sauté the onion and garlic in the olive oil for 2-5 minutes.
Add in the tomato paste, salt, and pepper. Stir frequently for 1 minute.
Add in the broth, canned tomatoes, rotini, and cooked meatballs.
Bring to a simmer over medium-high heat. Reduce heat to low and continue to simmer, covered, for 12-15 minutes until pasta is cooked al dente.
Stir in the baby spinach, heavy cream, and Parmesan until the spinach starts to wilt.
Serve and top with additional Parmesan if desired.
Notes + Tips
Any leftover soup saves great in the fridge for lunches up to 4 days in an airtight container. The leftovers also freeze well.
I like using rotini in this soup, but any pasta shape will work.
Let me know if you make my meatball soup – I’d love to hear what you think!
Meatball Soup
A hearty, comforting soup for the cold weather.
Ingredients
- 18-20 oz bag meatballs, cooked
- 1 tbsp olive oil
- 1 sweet onion, diced
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- 32 oz chicken broth
- 28 oz can crushed tomatoes
- 2 1/2 cups uncooked rotini
- 2 cups baby spinach
- 1/2 cup heavy cream
- salt and pepper, to taste
- handful of grated Parmesan, + more to top
Instructions
- In a large pot over medium heat, sauté the onion and garlic in the olive oil for 2-5 minutes.
- Add in the tomato paste, salt, and pepper. Stir frequently for 1 minute.
- Add in the broth, canned tomatoes, rotini, and cooked meatballs. Bring to a simmer over medium-high heat. Reduce heat to low and continue to simmer, covered, for 12-15 minutes until pasta is cooked al dente.
- Stir in the baby spinach, heavy cream, and Parmesan until the spinach starts to wilt.
- Serve and top with additional Parmesan if desired.
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