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Pasta Meatball Soup

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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 6 servings
Calories 706
Author Kim Lee


  • 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


  • 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.


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


Calories: 706kcal | Carbohydrates: 52g | Protein: 41g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 121mg | Sodium: 1438mg | Potassium: 1522mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1015IU | Vitamin C: 22mg | Calcium: 233mg | Iron: 5mg