If you’re craving something warm, creamy, and packed with nutrients, this Creamy Macaroni and Spinach Soup is the perfect solution. This soup combines tender macaroni, nutrient-rich spinach, and a creamy, savory broth, creating a comforting meal that satisfies both taste and health.
Why You’ll Love This Recipe
- Comforting Texture: The creamy consistency makes this soup a perfect choice for cold days.
- Quick and Easy: With minimal prep and cook time, it’s ideal for busy weeknights.
- Nutritious: Spinach adds a boost of vitamins and minerals, while the pasta offers the perfect level of heartiness.
Ingredients
- 1 cup macaroni pasta – or substitute with any small pasta shape
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth – or chicken broth for added flavor
- 2 cups fresh spinach leaves – washed and roughly chopped
- 1 cup heavy cream – or substitute with coconut milk for a dairy-free option
- Salt and pepper to taste
- ½ teaspoon Italian seasoning – optional for an added layer of flavor
- Grated Parmesan – optional for serving
Instructions
- Cook the Macaroni
- In a medium pot, cook the macaroni according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until translucent. Add the minced garlic and cook for another minute until fragrant.
- Prepare the Broth
- Pour in the vegetable broth and bring it to a gentle boil. Add the cooked macaroni and stir well.
- Add Spinach and Cream
- Stir in the fresh spinach leaves, allowing them to wilt in the broth. Then, reduce the heat and add the heavy cream, stirring gently to combine.
- Season the Soup
- Season with salt, pepper, and Italian seasoning to taste. Let the soup simmer on low heat for 5-7 minutes to allow the flavors to meld together.
- Serve and Enjoy
- Ladle the creamy macaroni and spinach soup into bowls, garnishing with grated Parmesan if desired. Serve hot and enjoy!
Tips for the Best Creamy Macaroni and Spinach Soup
- Make It Healthier: Substitute heavy cream with low-fat milk or unsweetened almond milk for a lighter soup.
- Add Protein: Add diced cooked chicken, turkey, or chickpeas for an extra boost of protein.
- Experiment with Cheese: A sprinkle of mozzarella or sharp cheddar can enhance the creaminess and add a unique flavor twist.
Nutritional Benefits
This Creamy Macaroni and Spinach Soup is more than just comfort food—it’s packed with nutrients. Spinach is rich in vitamins A, C, and K, as well as iron and calcium. Combined with the carbohydrates from the macaroni and the healthy fats from the cream, this soup is both energizing and satisfying.
Conclusion
Whether you’re looking for a cozy family meal or a quick yet satisfying lunch, Creamy Macaroni and Spinach Soup is a delicious and healthy option. With simple ingredients and easy steps, this recipe is perfect for beginners and seasoned cooks alike. Enjoy this creamy delight and make it a staple in your comfort food collection!
Serving and Storage Tips for Creamy Macaroni and Spinach Soup
Serving Suggestions
- Top with Fresh Herbs: A sprinkle of fresh parsley, basil, or chives adds a touch of color and enhances the soup’s flavor.
- Pair with Crusty Bread: Serve with crusty bread or garlic toast to soak up the creamy broth.
- Add a Side Salad: A simple mixed greens salad with a light vinaigrette balances out the creaminess of the soup and makes for a complete, satisfying meal.
- Garnish Options: For an extra touch, add a dollop of sour cream or Greek yogurt, a handful of croutons, or a sprinkle of crushed red pepper for a hint of heat.
Storage Tips
- Refrigerating Leftovers:
- Allow the soup to cool to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
- Stir well before reheating, as the soup may thicken in the fridge. Add a splash of broth or milk if needed to reach your desired consistency.
- Freezing the Soup:
- This soup freezes well, but for best results, consider freezing before adding the cream. The cream can sometimes separate upon thawing and reheating, so you may prefer to add it fresh.
- Store in a freezer-safe container or portion into individual servings in freezer bags. Freeze for up to 2 months.
- To reheat, let it thaw overnight in the refrigerator, then heat on the stovetop over medium-low, stirring frequently. Add a bit of cream or broth to restore its creamy texture.
- Reheating:
- Gently reheat on the stovetop over low to medium heat, stirring occasionally, until heated through.
- Avoid boiling the soup after adding cream, as it can cause the cream to curdle.
- Can I use frozen spinach instead of fresh?
Yes, you can substitute fresh spinach with frozen spinach. Make sure to thaw it first and squeeze out any excess water to prevent the soup from becoming too watery. Add it to the soup in the same step as fresh spinach, and let it heat through. - Can I make this soup dairy-free?
Absolutely! Substitute the heavy cream with coconut milk or a dairy-free cream alternative for a creamy, non-dairy version. This will still give a rich texture and flavor, though it may have a slight coconut taste. - What other pasta can I use besides macaroni?
Any small pasta shape works well in this soup, such as ditalini, small shells, or orzo. Just adjust the cooking time according to the pasta’s instructions to avoid overcooking. - Can I make this soup ahead of time?
Yes, you can make the soup a day in advance. Store it in the refrigerator, but keep in mind that pasta can absorb more liquid over time, thickening the soup. You may need to add a bit more broth or cream when reheating to bring it back to your desired consistency.
Creamy Macaroni and Spinach Soup
This soup features tender macaroni pasta and fresh spinach leaves enveloped in a creamy, flavorful broth. It’s a satisfying and nourishing meal that’s easy to prepare and perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups uncooked macaroni pasta
- 4 cups fresh spinach leaves, roughly chopped
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Sauté Aromatics:
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Create the Roux:
- Sprinkle the flour over the onion and garlic mixture, stirring continuously to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add Liquids and Seasonings:
- Gradually whisk in the chicken or vegetable broth until the mixture is smooth.
- Pour in the heavy cream and stir to combine.
- Add the dried thyme, dried basil, ground nutmeg, salt, and black pepper. Bring the mixture to a gentle boil.
- Cook the Pasta:
- Add the uncooked macaroni to the pot.
- Reduce the heat to a simmer and cook until the pasta is al dente, about 8-10 minutes, stirring occasionally to prevent sticking.
- Incorporate Spinach and Cheese:
- Stir in the chopped spinach leaves and cook until they are wilted, about 2-3 minutes.
- Add the grated Parmesan cheese and stir until it melts into the soup.
- Adjust Consistency and Serve:
- If the soup is too thick, add more broth or water to reach the desired consistency.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.
Notes
- Pasta: The pasta will continue to absorb liquid as it sits. If making the soup ahead of time, consider cooking the pasta separately and adding it to the soup just before serving to maintain the desired texture.
- Variations: For added protein, incorporate cooked chicken or sausage slices. To make the soup vegetarian, use vegetable broth and omit any meat additions.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to adjust the consistency as needed.