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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!
  • 1 28 oz. can crushed tomatoes
  • 1 24-26 oz. jar 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
  • 2 16 oz. package 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
  1. 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.

  2. 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.
  3. 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.
  4. Garnish individual servings with grated Parmesan, parsley and season with salt and pepper to taste.
Author: Kim Lee
Course: Entree
Cuisine: Italian

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