Description
This Short-Cut Italian Meatball Soup is a hearty and flavorful weeknight meal combining tender Italian-style meatballs, fresh vegetables, and small pasta in a savory tomato-based broth. Ready in just 35 minutes, it’s perfect for a comforting dinner that’s easy to prepare and freezer-friendly.
Ingredients
Scale
Vegetables
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 cups fresh spinach or kale, chopped
Broth and Seasoning
- 6 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Proteins and Pasta
- 1 (20-ounce) bag frozen fully cooked Italian-style meatballs
- 1 cup small pasta (such as ditalini or orzo)
Other
- 1 tablespoon olive oil
- ¼ cup grated Parmesan cheese (plus more for serving)
- Chopped fresh parsley (optional, for garnish)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, peeled and sliced carrots, and sliced celery. Cook for 5–6 minutes until the vegetables are softened and slightly fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma without browning.
- Add Broth and Seasonings: Pour in the low-sodium chicken broth and the can of diced tomatoes with their juice. Stir in the dried Italian seasoning, salt, and black pepper. Bring the mixture to a gentle simmer.
- Add Meatballs: Add the frozen fully cooked Italian-style meatballs to the pot. Let the soup simmer for 10–12 minutes to heat the meatballs through and allow the flavors to meld.
- Cook Pasta: Stir in the small pasta and continue cooking for 8–10 minutes or until the pasta is al dente, tender but still firm to the bite.
- Add Greens: Add the chopped fresh spinach or kale into the soup and cook for another 2–3 minutes until the greens have wilted but remain vibrant.
- Finish with Cheese: Stir in ¼ cup of grated Parmesan cheese, which enriches the soup with a creamy, savory flavor. Taste and adjust the seasoning with salt and pepper if needed.
- Serve: Ladle the soup into bowls. Garnish with extra Parmesan cheese and chopped fresh parsley if desired. Serve hot for a satisfying meal.
Notes
- You can substitute turkey or chicken meatballs for a lighter version of the soup.
- For a gluten-free option, use gluten-free pasta and meatballs to accommodate dietary restrictions.
- This soup freezes well—cook the pasta separately before freezing and add it when reheating to maintain optimal texture.
