Description

This hearty Tuscan-inspired soup features tender, savory meatballs nestled in a rich, creamy tomato broth. Al dente fusilli pasta adds a satisfying texture, while fresh spinach and aromatic basil contribute vibrant color and herbaceous notes. It’s a comforting and well-balanced dish, perfect for a satisfying meal.

Ingredients

Scale

For the Meatballs:
1 lb lean ground beef
1/2 cup plain breadcrumbs
1 large egg
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
For the Soup:
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
1 (28 oz) can crushed tomatoes
4 cups chicken broth
1/2 cup small pasta (such as fusilli or ditalini)
1/2 cup heavy cream
2 cups fresh spinach, roughly chopped
1/4 cup fresh basil, chopped, for garnish
Salt to taste
Black pepper to taste

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Instructions

**Prepare Meatballs:** In a large bowl, combine the ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined. Form the mixture into small, 1-inch meatballs.
**Brown Meatballs:** Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs and brown them on all sides, about 5-7 minutes. Remove the browned meatballs from the pot and set them aside, leaving any drippings in the pot.
**Sauté Aromatics:** Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
**Simmer Soup Base:** Pour in the crushed tomatoes and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot. Return the browned meatballs to the pot.
**Cook Pasta:** Add the pasta to the simmering soup. Cook according to package directions until the pasta is al dente, typically 8-10 minutes, stirring occasionally to prevent sticking.
**Finish Soup:** Stir in the heavy cream and fresh spinach. Cook for 2-3 minutes, or until the spinach has wilted. Season the soup with salt and black pepper to taste.
**Serve:** Ladle the hot soup into bowls and garnish generously with fresh chopped basil before serving.

Notes

Do not overmix the meatball mixture to ensure they remain tender.

For best texture, cook pasta directly in the soup; if making ahead, consider cooking pasta separately and adding just before serving to prevent it from becoming too soft.

Adjust the amount of red pepper flakes to your preferred level of spice.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Calories: 450
Fat: 20g
Carbohydrates: 40g
Protein: 30g