Italian-Style Pepperoni and Spinach Soup With Meatballs

“This is actually a meal on it's own, if you love pasta sauce and meatballs, you will love this soup! use your own favorite meatball recipe or use my Kittencal's Italian Melt-In-Your-Mouth Meatballs. This soup will increase in flavor if left overnight in the fridge, so it is best if prepared a day ahead, all ingredient amounts may be adjusted to taste, serve this delicious soup with garlic bread, crusty buns or crostini :)”
2hrs 25mins
12 cups (approx)

Ingredients Nutrition


  1. Shape the ground beef into tiny meatballs using you favorite recipe.
  2. Heat oil in a large pot over medium-high heat; brown the meatballs with pepperoni until browned (the meatballs do not have to cook completely) remove to a bowl.
  3. Add in sliced mushrooms, onion, garlic, green bell pepper, chili flakes, basil and oregano; sauté for about 3-4 minutes.
  4. Add in the tomato paste and cook, stirring for 1 minute.
  5. Add in the undiluted soup, crushed tomatoes, chicken broth and chopped spinach, then add in the meatballs and pepperoni back to the pot; bring to a boil, season with seasoned salt, lots black pepper and sugar (if using).
  6. Reduce heat and simmer covered for about 2 hours or less (uncover and simmer the last 30 minutes of cooking, the soup will thicken more if simmer uncovered for a longer time!).
  7. Add in the cooked spaghetti.
  8. Ladle into bowls and top with grated Parmesan cheese, serve with garlic bread or crostini on the side.

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