One-Pot Creamy Meatball and Shells Soup

Meatballs, small shells and spinach in a creamy tomato soup

5 from 3 votes

One-Pot Creamy Meatball and Shells Soup

My easy, one-pot meatball pasta soup combines tender meatballs, small pasta shells, and vegetables in a creamy tomato broth. Made with frozen meatballs and jarred marinara, it’s a comforting family dinner with simple prep.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course, Pasta, Soup

Cuisine: American, Italian

Keyword: 45 Minute Dinner, Comfort Food, Dinner, Easy Recipes, Family Dinner, Homemade, Italian, One Pan, One Pan Meal, Pasta, Soup, Soup Recipe, The Cooking Mawma

Servings:

Equipment

1 Large Dutch Oven or soup pot

Ingredients

2 tablespoons olive oil
2 celery ribs diced
2 carrots diced
1 small white or yellow onion diced
5 garlic cloves minced
1 24-ounce jar marinara sauce
5 cups chicken broth plus more as needed
1 teaspoon salt or to taste
1 teaspoon chicken bouillon powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
1/4 tps red pepper flakes optional
Rind of parmesan cheese optional
10 –12 frozen fully cooked meatballs fully cooked meatballs
8 ounces uncooked small pasta such as shells
1 cup freshly grated Parmesan cheese plus more for serving
1 cup heavy cream
2 large handfuls fresh spinach chopped

Instructions

Soften the vegetables. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the celery, carrots, onion, and a pinch of the measured salt. Sauté for 7–10 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
Build the broth. Stir in the marinara sauce, chicken broth, chicken bouillon, onion powder, garlic powder, red pepper flakes (is using), pepper, and remaining salt, to taste. Add parmesan cheese rind (if using) Bring to a boil over medium-high heat.
Cook the meatballs and pasta. Add the frozen meatballs and uncooked pasta. Reduce the heat to maintain a steady simmer and cook, stirring frequently, until the pasta is just tender and the meatballs are heated through, about 10–12 minutes. Check the meatball package directions; if they need longer, give them a head start before adding the pasta.
Make it creamy. Reduce the heat to low and stir in the heavy cream and spinach. Cook gently for 2–3 minutes, until the spinach wilts. Turn off the heat and gradually stir in the Parmesan until melted.
Finish and serve. Taste and adjust the seasoning. If the soup is too thick, add a splash of broth. Ladle into bowls and top with extra Parmesan. Enjoy!

Nutrition