Creamy Italian Meatball Soup Recipe
A rich and hearty creamy Italian-inspired soup featuring tender meatballs, rotini pasta, baby spinach, and a touch of cream, all made fast in a pressure cooker for weeknight comfort.
Equipment
- 1 Pressure cooker with sauté and pressure function
Ingredients
Main Ingredients
- 18-20 oz frozen meatballs thawed, or use 1 recipe of homemade meatballs
- 1 tablespoon olive oil
- 1 yellow onion diced
- 6 cloves garlic minced
- 1 tablespoon Italian seasoning
- 2 tablespoon tomato paste
- 32 oz chicken broth
- 28 oz crushed tomatoes
- 8 oz rotini pasta about 2 ½ cups uncooked
- 2 cups baby spinach fresh
- 0.5 cup heavy cream
- kosher salt to taste
- fresh cracked pepper to taste
- shaved Parmesan cheese and parsley for garnish
Instructions
Instructions
- Turn on sauté mode and heat olive oil in the pressure cooker. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and Italian seasoning. Stir and sauté for 1 minute until fragrant.
- Add tomato paste and sauté for 1-2 minutes to enhance the flavor.
- Pour in chicken broth and crushed tomatoes. Stir to combine and bring to a light simmer.
- Stir in the meatballs. If frozen, simmer for 10 minutes. If raw, proceed to pressure cooking step.
- Stir in uncooked rotini pasta. Lock the lid and pressure cook for 10–12 minutes.
- Perform a quick natural release. Stir in baby spinach and cook for 2 minutes until wilted.
- Taste and season with salt and pepper. Serve hot with shaved Parmesan and parsley if desired.
Notes
For quicker prep, use frozen pre-cooked meatballs. Dice onion and mince garlic ahead of time to reduce active cooking minutes.