Description
This Easy Creamy Meatball Soup is a delicious blend of savory Italian sausage meatballs, hearty tomatoes, and a creamy broth. Simple to make and bursting with deliciousness, this soup is a go-to when you are craving a cozy dinner or a warm, hearty pasta dish.
Ingredients
Scale
FOR THE MEATBALLS:
- 1-pound Italian bulk sausage
- 2 garlic cloves, crushed or pressed
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
FOR THE SOUP:
- 2 tablespoons olive oil
- 1 celery stalk, minced
- 1 small carrot, minced
- 3 garlic cloves, minced
- 1/2 white or yellow onion, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 28-ounces crushed tomatoes
- 4 1/2 cups chicken stock
- 2 teaspoons Italian seasoning
- 2 bay leaves
- Parmesan rind (optional)
- 1 cup dried pasta
- 1/2 cup heavy whipping cream
- 2 tablespoons freshly grated Parmesan cheese, plus more for plating
- 2 cups fresh baby spinach
- 1/4 cup fresh torn basil
- 1 tablespoon fresh chopped parsley
Instructions
- Combine all of the ingredients for the meatballs in a bowl. Do not over mix. Shape into 1″ meatballs.
- In a deep pot, heat the olive oil. Add the meatballs in batches, browning them on all sides until cooked through. Once all of the meatballs have been cooked, reserve on a plate.
- Drain all but a tablespoon of the grease from the pot.
- Add minced celery, carrot, onion and garlic to the pot. Season with salt and pepper. Sauté for a few minutes to soften.
- Stir in the tomato paste. Toast for a minute.
- Add in the crushed tomatoes, stock, bay leaves, Italian seasoning and Parmesan rind (if you have one). Season with just a pinch of salt.
- Bring the mixture almost to a boil. Turn down the heat and simmer for 15-20 minutes.
- Once simmered, remove and discard the bay leaves and Parmesan rind.
- Turn up the heat, add in the dried pasta. Cook the pasta just before al dente, stirring often to ensure the pasta does not stick to the bottom.
- Reduce the heat. Pour in the heavy whipping cream. Add in the Parmesan cheese. Stir. Cook for another minute.
- Add in the reserved meatballs, fresh spinach, basil and parsley.
- Cook just long enough to wilt the spinach and warm up the meatballs.
- Ladle into bowls sprinkled with freshly grated Parmesan cheese.
- ENJOY!
Notes
- When preparing the meatballs, avoid over mixing to maintain their tenderness and texture.
- If substituting with ground meat of your choice, season the meat well. Also, add 1/4 cup of breadcrumbs and a beaten egg to bind.
- For a quicker preparation, feel free to use store-bought, frozen or fresh meatballs.
- Cook the meatballs in batches to ensure even browning and to develop a flavorful crust.
- Sauté celery, carrots, onions, and garlic before adding liquids to enhance the overall flavor of the soup.
- Toasting the tomato paste intensifies the flavor.
- Allow the soup to simmer after adding tomatoes, stock, and seasonings to blend the flavors together.
- You can use any pasta variety you have on hand, such as penne, fusilli, or shells, adjusting cooking times as needed.
- If you don’t have crushed tomatoes, tomato sauce or diced tomatoes can be a great alternative, adjusting the texture by blending or simmering longer.
- If there seems to not be enough liquid, add in additional stock or broth.
- For added protein and texture, consider adding cannellini beans to the soup for a heartier dish, stirring them in towards the end of cooking.
- Add fresh spinach, basil, and parsley at the end of cooking to retain their color, flavor, and nutrients.
- Ladle the soup in bowls and top each serving with an extra sprinkle of Parmesan cheese for added flavor.
- Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- If freezing, considering not adding the pasta to the soup as the texture of the pasta can change significantly up freezing. Portion the cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 2-3 months. Thaw in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Soup
- Method: Moderate
- Cuisine: American