Italian Style Pepperoni and Spinach Soup with Meatballs
Warm up with a bowl of hearty and flavorful Italian Style Pepperoni and Spinach Soup with Meatballs—an irresistible medley of savory goodness! This comforting one-pot recipe combines tender homemade beef and pork meatballs, vibrant baby spinach, and bite-sized pasta, all simmered in a rich tomato and chicken broth base. The addition of zesty pepperoni slices infuses the dish with a bold, smoky kick, while classic Italian seasonings and a sprinkle of Parmesan cheese elevate each spoonful. Perfect for a cozy family dinner or meal prepping, this recipe comes together in under an hour and delivers authentic Italian flavors in every satisfying bite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 2 cloves minced garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 6 cups chicken broth
- 1 15-ounce can diced tomatoes, with juices
- 1 teaspoon Italian seasoning
- 0.25 teaspoon red pepper flakes (optional)
- 1 cup sliced pepperoni, quartered
- 4 cups baby spinach leaves
- 0.75 cup uncooked small pasta (e.g., ditalini or orzo)
- to taste additional grated Parmesan cheese, for garnish
Instructions
In a large bowl, combine ground beef, ground pork, breadcrumbs, 1/4 cup grated Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix until combined.
Form the meat mixture into small meatballs, about 1 inch in diameter, and set them aside.
Heat the olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs in batches, turning occasionally, until they are lightly browned on all sides. Remove the meatballs and set them aside.
In the same pot, add the chopped onion, carrot, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.
Pour in the chicken broth and diced tomatoes (with their juice). Stir in the Italian seasoning and red pepper flakes (if using). Bring the mixture to a boil.
Reduce the heat to a simmer and carefully add the meatballs back into the pot. Let the soup simmer for 20 minutes, stirring occasionally.
Stir in the quartered pepperoni slices, baby spinach, and uncooked pasta. Cook for an additional 10 minutes, or until the pasta is tender.
Taste the soup and adjust seasoning with additional salt and black pepper, if needed.
Serve hot, garnished with additional grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
3791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.7 g | 309% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 12025 mg | 523% | |
| Total Carbohydrate | 228.5 g | 83% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 36.2 g | ||
| Protein | 194.0 g | 388% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 875 mg | 67% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 5333 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
