Pasta Meatball Soup

This easy Pasta Meatball Soup is a hearty, delicious, make-you-feel-good recipe. Made in just 20 minutes and in one bowl, the kiddos and adults will LOVE this meal!

Course Main

Cuisine Italian

Keyword meatball pasta soup, meatball soup, pasta soup

Cook Time 20 mins

Total Time 20 mins

Servings servings

Calories 706

Author Kim Lee

Ingredients

28 oz crushed tomatoes
24-26 oz prepared marinara
4 cups low-sodium chicken broth
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 1/2 teaspoons granulated sugar
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 whole bay leaf
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons cornstarch
32 oz prepared meatballs (I like Carando Italian Meatballs)
8 oz. Rotini Pasta
1/2 cup grated Parmesan cheese
1 cup milk or half and half I use almond milk

Instructions

Heat a large skillet over medium to high heat. Add crushed tomatoes, marinara, chicken broth, tomato paste, balsamic vinegar, sugar, seasonings and cornstarch to skillet. Bring to boil, then reduce to a low simmer.
Add meatballs to simmering soup, cover and simmer for 8 minutes. Add pasta and simmer over medium high heat for 10-12 minutes or until noodles are al dente.
Remove from heat, discard bay leaf and stir in Parmesan cheese until melted followed by milk/half and half. If you like a thinner soup, stir in additional chicken broth or water.
Garnish individual servings with grated Parmesan, parsley and season with salt and pepper to taste.

Notes

Make sure and use fully cooked meatballs here. They are only cooked long enough to heat up, not cook through.

Nutrition