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