Creamy Parmesan Tomato and Spinach Meatball Soup Recipe

This Creamy Parmesan Tomato and Spinach Meatball Soup Recipe is creamy, rich and hearty. A perfect meal on a chilly day!I did a lot of hunting for yummy sounding soups – really, the options are endless. Because not only are there literally thousands of soup recipes online, but if you use an already established recipe as your baseline you can recreate something else out of what you have in your home and with your likes taken into consideration.

That is how this Creamy Parmesan Tomato and Spinach Meatball soup recipe came to be. The inspiration for this soup came from Closet Cooking and his Creamy Parmesan Tomato and Spinach Tortellini Soup. His sounded great, but we aren’t eating tortellini and I had meatballs on hand, and beans seemed like a great addition … so it became this Creamy Parmesan Tomato and Spinach Meatball soup recipe. And it is fabulous.

It’s everything a bowl of soup should be – warm, hearty, nutritious and full of flavor.

It comes together really quickly and has very simple prep work to make it – yummy and easy! While I haven’t tried, I am fairly certain all the ingredients could be added to a crockpot to simmer on low until mealtime – which would make this even more hands off and easy to do!

I topped it with purple and green basil from my garden for a delicious and pretty addition.

This soup was a pretty big hit – it served as supper and then a few more bowls before bedtime and we finished it all off in one evening.

A fantastic addition would be Italian seasoned croutons – I will be trying to make some gluten free ones next time and topping this Creamy Parmesan Tomato and Spinach Meatball soup recipe with some crunchy croutons. It would be a great contrast in texture. Or, just some garlic bread. Garlic bread goes with pretty much everything and, in a pinch, can be made from pretty much any bread you have on hand! Hamburger buns, hot dog buns, slice of bread … a little butter, garlic (minced or powder), sprinkle of cheese and place it under the broiler for a moment and you’re set!

Creamy Parmesan Tomato and Spinach Meatball Soup Recipe

Creamy Parmesan Tomato and Spinach Meatball Soup Recipe


  • 2 Tbs butter
  • 1 onion, diced
  • 4 cloves of garlic, chopped
  • 1 tsp red pepper flakes
  • 1/4 cup cornstarch
  • 3 cups broth
  • 28 oz can diced tomatoes, drained and pureed
  • 15 oz can white kidney beans
  • 1 lb meatballs, quartered
  • 1/2 cup Parmesan cheese, grated
  • 4 oz spinach, coarsely chopped
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • chopped basil and Parmesan for garnish


  1. In a soup pot saute the 2 Tbs butter with the diced onion until done to taste (we like them slightly brown).
  2. Add garlic and red pepper flakes and toss for 1 minute.
  3. Add cornstarch and cook for another minute.
  4. Add broth and tomatoes. Bring to a boil.
  5. Reduce heat and add beans and meatballs. Simmer for 10 minutes.
  6. Add the Parmesan, stirring as it melts. Add the spinach, let it wilt. Add cream and seasonings. Stir and remove from heat.
  7. Dish into bowls and top with chopped basil and additional Parmesan cheese.

Related Posts: