Nina Johnson
When comfort food calls, few dishes answer with as much flavor and warmth as Creamy Italian Meatball Soup. Imagine tender, juicy meatballs simmered in a rich tomato-cream broth, nestled alongside tender pasta, sweet tomatoes, and fresh herbs. It’s the kind of soup that invites you to slow down, savor every bite, and maybe even go back for seconds.
This dish is a perfect blend of hearty and indulgent, making it equally suited for a cozy family dinner or an impressive starter for guests. The creaminess balances the tang of tomatoes, while the herbs and Italian spices give it that rustic, home-cooked charm. It’s a pot full of love, ladled into your bowl.
What Kind of Meatballs Should I Use?
For the best texture and flavor, go for homemade meatballs made with a mix of ground beef and Italian sausage. This blend creates a juicy, flavorful bite that stands up well to the creamy broth. You can also use store-bought meatballs if you’re short on time, but opt for high-quality ones with minimal fillers to keep that authentic taste.
Ingredients for the Creamy Italian Meatball Soup
- Meatballs – The star of the dish, bringing protein and savory depth.
- Olive oil – For browning the meatballs and adding a hint of fruity richness.
- Onion & garlic – The aromatic base that gives the soup its foundational flavor.
- Cherry tomatoes – Bursts of sweetness and color in every spoonful.
- Tomato paste – Concentrated tomato flavor to deepen the broth.
- Italian seasoning – A blend of herbs to infuse that classic Italian taste.
- Chicken or vegetable broth – The flavorful liquid base.
- Pasta (like rigatoni or small shells) – Adds heartiness to the soup.
- Heavy cream – The secret to the silky, indulgent texture.
- Fresh basil & parsley – Bright, fresh notes to finish the dish.
- Salt & pepper – To season and balance the flavors.
How To Make the Creamy Italian Meatball Soup
Step 1: Brown the Meatballs
Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides until they develop a golden crust. Remove and set aside.
Step 2: Sauté the Aromatics
In the same pot, add onion and garlic. Sauté until softened and fragrant, scraping up any browned bits from the bottom.
Step 3: Build the Broth
Stir in tomato paste and cook for 1 minute. Add cherry tomatoes, Italian seasoning, and broth. Simmer for 10 minutes to meld the flavors.
Step 4: Add the Pasta and Meatballs
Return the meatballs to the pot and add pasta. Cook until the pasta is al dente.
Step 5: Make it Creamy
Lower the heat and stir in heavy cream. Let the soup simmer gently for 3–4 minutes without boiling.
Step 6: Garnish and Serve
Top with fresh basil and parsley before serving. Adjust seasoning with salt and pepper.
Serving and Storing Creamy Italian Meatball Soup
Serve this soup hot with crusty bread or garlic knots. For leftovers, cool completely before refrigerating in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream to loosen the consistency. This soup also freezes well without the pasta; simply add cooked pasta when reheating.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! Prepare the soup without adding pasta, then cook pasta fresh and combine when serving.
Can I use frozen meatballs?
Absolutely. Just thaw them slightly before browning for best results.
What pasta works best?
Small shapes like ditalini, shells, or mini rigatoni hold the creamy broth well.
How can I make it lighter?
Swap heavy cream for half-and-half or evaporated milk.
Can I make it vegetarian?
Yes! Use plant-based meatballs and vegetable broth.
Want More Soup Ideas with a Twist?
If you love this Creamy Italian Meatball Soup, you’ll probably enjoy these other favorites:
• Zesty Tuscan Artichoke Soup for a rustic, veggie-packed option.
• Creamy Parmesan Italian Sausage Soup with hearty flavor.
• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli for pasta lovers.
• Crockpot Cheese Tortellini and Sausage for a set-and-forget meal.
Save This Pin + Share Your Results
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And let me know in the comments how yours turned out. Did you add spinach or extra herbs? Did you use a different pasta shape?
I love hearing how others make these recipes their own. For more recipe inspiration, visit my Pinterest Life with Nina.
Creamy Italian Meatball Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A hearty, creamy soup loaded with juicy Italian meatballs, tender pasta, and a rich tomato-cream broth, perfect for cozy dinners.
Ingredients
12 meatballs
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 cup cherry tomatoes, halved
2 tbsp tomato paste
1 tbsp Italian seasoning
6 cups chicken or vegetable broth
1 1/2 cups pasta (rigatoni or small shells)
1 cup heavy cream
1/4 cup fresh basil, chopped
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
Instructions
1. Heat olive oil in a large pot over medium heat. Brown meatballs on all sides. Remove and set aside.
2. Add onion and garlic to the pot, saute until softened.
3. Stir in tomato paste, cook 1 minute. Add cherry tomatoes, Italian seasoning, and broth. Simmer 10 minutes.
4. Return meatballs to the pot, add pasta. Cook until pasta is al dente.
5. Lower heat, stir in heavy cream. Simmer gently for 3-4 minutes.
6. Garnish with basil and parsley. Season with salt and pepper.
Notes
Brown meatballs well for extra flavor in the broth.
Add cream at the end to avoid curdling.
Cook pasta separately if planning to freeze the soup.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 85mg
Keywords: creamy italian meatball soup, pasta soup, comfort food
