Creamy Italian Meatball Soup – Cozy Tuscan Comfort in a Bowl
There’s something magical about a pot of soup gently simmering on the stove, filling the kitchen with warm, savory aromas that promise comfort in every bite. This Creamy Italian Meatball Soup delivers exactly that kind of cozy joy. Inspired by rustic Tuscan flavors, it brings together tender, juicy meatballs, a luscious creamy tomato broth, and perfectly cooked pasta into one irresistible bowl that feels like a hug from Italy itself.
This dish takes the heartiness you love from classic Italian Meatballs and transforms it into a spoonable masterpiece. The meatballs soak up the rich broth, becoming incredibly flavorful, while the creamy base adds a velvety texture that sets this soup apart from ordinary tomato soups. It’s the kind of meal that makes weeknights feel special without requiring hours in the kitchen.
Fans of Meatball Soup Recipes will love how this dish balances richness and simplicity. It’s truly one of those Easy Soups that tastes like you spent all day cooking. From the first spoonful to the last, this Creamy Italian Meatball Soup proves why a well-made Italian Meatball Soup Recipe deserves a permanent spot in your meal rotation.
Whether you call it Italian Meatball Soup or simply your new favorite comfort food, one thing is certain—this soup is bound to become a repeat request at your table. 🍲🇮🇹
Creamy Italian Meatball Soup – Cozy Tuscan Comfort in a Bowl
Ingredients
Meatballs- 1 lb (450 g) ground beef, or a beef and pork blend
- ¼ cup breadcrumbs
- ¼ cup finely grated Parmesan
- 1 large egg
- 2 garlic cloves, finely minced
- 1 teaspoon Italian herb blend
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley (optional)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 celery ribs, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or beef stock
- 1 teaspoon Italian seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 cup small pasta (ditalini, elbows, or similar)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup chopped fresh spinach or basil
- Extra Parmesan cheese
- Fresh basil or parsley
- Red pepper flakes
Instructions
- Add the ground meat, breadcrumbs, Parmesan, egg, garlic, herbs, salt, pepper, and parsley to a bowl. Gently combine just until mixed. Shape into small, bite-sized meatballs and set aside.
- Warm olive oil in a large soup pot or Dutch oven over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides. Remove and reserve.
- Using the same pot, sauté the onion, celery, and garlic until soft and fragrant, about 3–4 minutes.
- Stir in diced tomatoes and broth. Season with Italian seasoning, salt, and pepper. Add the browned meatballs back into the pot and let everything simmer for about 15 minutes.
- Mix in the pasta and continue cooking until tender, about 8–10 minutes.
- Lower the heat and pour in the cream and Parmesan cheese. Stir gently and allow the soup to warm through for a few minutes.
- Fold in the spinach or basil until just wilted. Adjust seasoning if needed and serve hot with your favorite garnishes.
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