Name: Meatball Soup with Pasta, Spinach, and Parmesan Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 recipe of homemade meatballs or 18-20 oz. bag frozen meatballs, thawed; 1 tablespoon olive oil; 1 yellow onion, diced; 6 cloves garlic, minced; 1 tablespoon Italian seasoning; 2 tablespoons tomato paste; 32 oz. chicken broth; 28 oz. can crushed tomatoes; 8 oz. uncooked rotini pasta (about 2 1/2 cups); 2 cups baby spinach; 1/2 cup heavy cream; Kosher salt, to taste; Fresh cracked pepper, to taste; Shaved Parmesan cheese; Freshly chopped parsley

Jump to Recipe· 4.2 from 13 reviews

I absolutely love sharing this cozy and satisfying Meatball Soup with Pasta, Spinach, and Parmesan Recipe because it combines all the comfort foods I crave in one bowl. To me, it’s the perfect harmony of tender meatballs, flavorful broth, tender pasta, fresh spinach, and a splash of creamy Parmesan goodness that never fails to warm up any day. It’s one of those dishes I turn to when I want something hearty, wholesome, and truly comforting without a ton of fuss in the kitchen.

Why You’ll Love This Meatball Soup with Pasta, Spinach, and Parmesan Recipe

I find this recipe incredibly special for how deeply satisfying it is without feeling heavy or complicated. The flavor profile is truly a celebration of Italian-inspired comfort — savory meatballs simmered in a fragrant broth enriched with tomato paste and garlic, balanced perfectly by the freshness of baby spinach and the creaminess from a touch of heavy cream. The Parmesan garnish just elevates it to the next level, adding that irresistible salty bite that I adore.

Another thing I love is how straightforward and quick this Meatball Soup with Pasta, Spinach, and Parmesan Recipe is to prepare. You don’t need to spend hours in the kitchen to get a delicious, home-cooked meal on the table. Whether I’m using homemade meatballs or even store-bought, this soup is easy to assemble and takes under 40 minutes from start to finish. It’s perfect for busy weeknights, casual family dinners, or even when I want to impress guests with something cozy yet elegant. Honestly, it stands out because it blends convenience, nutrition, and flavor in such a beautiful way.

Ingredients You’ll Need

This image shows an overhead view of several white bowls and a glass measuring cup arranged neatly on a white marbled surface. There are cooked meatballs in a white bowl at the bottom left, next to a bowl filled with bright green spinach leaves on the right. Above the spinach, a small white bowl holds dried green herbs, with a small bowl of minced garlic close by. A larger bowl contains diced white onions, placed near a bowl of uncooked yellow spiral pasta. A small bowl of light yellow olive oil sits near a can of red tomato sauce, and the glass measuring cup at the bottom right holds a golden brown broth. The colors are vibrant and fresh, all set on a clean, bright background. photo taken with an iphone --ar 4:5 --v 7

Simple, familiar ingredients come together to create an inviting dish where each element plays an important role in taste, texture, and color. From the rich meatballs to the vibrant spinach and silky cream, these ingredients make every spoonful a delight.

Meatballs: I recommend homemade if you have the time or good quality thawed frozen meatballs for convenience, as they add hearty protein and wonderful texture.
Olive oil: Adds a subtle fruitiness and helps in caramelizing the onions perfectly.
Yellow onion: Gives a sweet, deep base flavor once caramelized.
Garlic: This classic adds punch and aroma that I just can’t skip.
Italian seasoning: A mix of herbs that brings that authentic Italian essence to the soup.
Tomato paste: Adds richness and a concentrated tomato depth that brightens the broth.
Chicken broth: The hearty liquid base that carries all flavors wonderfully.
Crushed tomatoes: Provide texture and natural sweetness that balance the savory elements.
Rotini pasta: Its spiral shape holds sauce and broth perfectly, giving a nice bite in every spoonful.
Baby spinach: A fresh green booster that wilts delicately and adds color and nutrients.
Heavy cream: A splash to add luxe creaminess without overwhelming the soup’s brightness.
Kosher salt and fresh cracked pepper: Essential for seasoning every layer of flavor just right.
Shaved Parmesan and chopped parsley: Garnishes that finish off the soup with sparkle and extra umami.

Directions

Step 1: Prepare your meatballs first — either make your favorite homemade Italian meatballs, use an air fryer method if you like that approach, or simply thaw and cook an 18-20 ounce bag of frozen meatballs as directed. Having these ready will speed up your soup-making process.

Step 2: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion, along with a couple of generous pinches of salt and pepper. Stir occasionally and let the onions cook for about 6 to 8 minutes until they start browning and caramelizing. This step adds great depth of flavor to your broth.

Step 3: Stir in the minced garlic, Italian seasoning, and tomato paste with a couple more pinches of salt and pepper. Cook this mixture for about 1 minute, stirring frequently to prevent burning. This blends all those aromatic flavors beautifully into the base of your soup.

Step 4: Pour in a few splashes of chicken broth to deglaze the pot. Use your spoon or spatula to scrape up all those delicious browned bits stuck to the bottom — this adds an extra layer of savory goodness.

Step 5: Add the remaining chicken broth, crushed tomatoes, uncooked rotini pasta, and the cooked meatballs to the pot. Season with more salt and freshly cracked pepper. Stir everything well to combine.

Step 6: Bring the soup to a simmer over medium-high heat. Once bubbling gently, reduce the heat to low and cover the pot. Let it simmer for about 12 to 15 minutes, or until the pasta is cooked al dente — tender but still with a slight bite.

Step 7: Stir in the baby spinach and heavy cream. Continue cooking just until the spinach wilts and the soup is warmed through, about 2 to 3 minutes. Taste and adjust seasoning with more salt or pepper if needed.

Step 8: Serve hot garnished generously with shaved Parmesan and freshly chopped parsley. These finishing touches add more flavor, texture, and a beautiful presentation that never fails to impress.

Servings and Timing

This Meatball Soup with Pasta, Spinach, and Parmesan Recipe yields about 8 hearty servings — perfect for sharing with family or friends. Prep time is approximately 10 to 15 minutes if your meatballs are ready to go, and cook time clocks in at about 25 minutes, making the total time around 35 to 40 minutes from start to finish. There’s no resting or cooling time necessary, so you can enjoy it fresh and piping hot right away.

How to Serve This Meatball Soup with Pasta, Spinach, and Parmesan Recipe

A white pot filled with creamy orange tomato sauce with visible herbs mixed inside. The sauce covers spiral rotini pasta, scattered evenly throughout. Small round brown meatballs are spread in the sauce, some partially submerged and some fully visible. Pieces of chopped green spinach are mixed in small amounts, adding a fresh contrast to the orange sauce. The pot sits on a white marbled surface with part of a white and black striped cloth near the bottom side. The photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I love pairing it with crusty garlic bread or a simple green salad to keep the meal light yet satisfying. The bread is perfect for dipping into the savory broth and soaking up any leftover sauce. For a vegetarian-friendly side, a crisp arugula salad with lemon vinaigrette offers a refreshing contrast that brightens the table.

Presentation is a joy with this soup — I always add a generous pile of shaved Parmesan and sprinkle freshly chopped parsley right before serving to create a burst of color and freshness. If you want to impress guests, serve it in rustic bowls with a little extra Parmesan on the side, letting everyone customize their perfect bite.

For beverage pairings, I personally like a chilled glass of Pinot Grigio or a light Italian red like Chianti, which complement the tomato and herb flavors beautifully. For non-alcoholic options, sparkling water with a squeeze of lemon or a mild iced tea works wonderfully. This soup is ideal for cozy weeknight dinners, casual family gatherings, or serving at holiday luncheons where comfort and warmth are key. I always recommend enjoying it hot to fully appreciate the creamy broth, tender pasta, and melty cheese melding together.

Variations

I often tweak this recipe depending on what I have on hand or dietary preferences. For example, I swap the rotini for gluten-free pasta or tiny rice noodles when cooking for friends who avoid gluten, and it works equally well. To keep it vegan, I skip the meatballs and heavy cream and use plant-based “meatballs” plus coconut or cashew cream for richness — it’s a delicious adaptation that still feels indulgent.

If you want to switch up the flavor profile, adding a pinch of crushed red pepper flakes gives the soup a gentle kick of heat that I find wonderfully cozy. Alternatively, incorporating fresh basil alongside parsley at the end introduces bright herbal notes for a fresher taste.

Sometimes, I also experiment with cooking the meatballs right in the broth instead of pre-cooking them, which infuses the soup with even more meaty flavor and saves a step. Just be mindful of cooking times to ensure the meatballs cook through properly. You could also swap the chicken broth for vegetable broth if you prefer a lighter, vegetarian-friendly base.

Storage and Reheating

Storing Leftovers

I recommend transferring any leftover soup to airtight containers once cooled to room temperature. Glass or BPA-free plastic containers with tight lids work best to keep the flavors fresh. Stored properly in the refrigerator, the soup will stay delicious for up to 3 to 4 days. This makes it great for easy lunches or dinners later in the week.

Freezing

This soup freezes well but I prefer to omit the cream when freezing, as it can separate slightly upon thawing. If freezing, cool the soup completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. Leave some room for expansion and label with the date. It can be frozen for up to 2 to 3 months without losing its vibrant taste. When you’re ready to enjoy it, thaw overnight in the fridge for best results.

Reheating

When reheating, I gently warm the soup over medium-low heat on the stove, stirring occasionally to evenly heat it without scorching. Adding a splash of broth or water helps maintain the soup’s consistency and revives the pasta’s texture. I avoid microwaving at high heat because it can lead to uneven warming and loss of creaminess. Once hot, I add a fresh sprinkle of Parmesan and parsley to refresh the flavors before serving again.

FAQs

Can I make the meatballs from scratch for this Meatball Soup with Pasta, Spinach, and Parmesan Recipe?

Absolutely! Making your own meatballs adds a delicious homemade touch, and you can tailor the seasonings to your preference. Whether you pan-fry, bake, or air fry them, just make sure they’re cooked through before adding to the soup.

What pasta works best in this soup?

I love using rotini because its spiral shape holds onto the broth so nicely, but you can substitute with small pasta shapes like ditalini, orzo, or even small shells. Just keep cooking times in mind as different pasta shapes vary in how long they take to cook perfectly.

Can I prepare this soup ahead of time?

Yes! You can prepare the meatballs in advance and store them in the fridge. The soup itself is best made fresh, but if you want to prep partially, cook the broth, onions, and tomatoes ahead and then combine with meatballs, pasta, spinach, and cream when ready to eat.

Is this recipe suitable for freezing?

This soup freezes very well if you skip the heavy cream before freezing. Freeze the base with meatballs and pasta, then add fresh cream when reheating for the best texture and flavor.

How can I make this soup vegan?

To make it vegan, swap meatballs for plant-based alternatives, use vegetable broth in place of chicken broth, and replace heavy cream with coconut or cashew cream. Also, take out the Parmesan or use a vegan cheese substitute for garnish.

Conclusion

I truly hope you enjoy making and savoring this Meatball Soup with Pasta, Spinach, and Parmesan Recipe as much as I do. It’s one of those dishes that feels like a warm hug in a bowl — comforting, flavorful, and just plain satisfying. Whether you’re feeding a crowd or treating yourself to cozy nights in, this soup is absolutely worth every spoonful. Happy cooking and even happier eating!