Italian Meatball Soup

This cozy Italian meatball soup has lots of flavor and can be ready in 25 minutes.

Italian Meatball Soup

My husband loved this flavorful Italian meatball soup recipe. It's quick and easy to make and very filling. Lots of great flavors here from the meatballs, crushed tomatoes, italian seasoning and parmesan cheese.

The soup is really easy to make. First the meatballs are sauteed in a large pot then added to a plate, and the pasta is cooked separately until al dente. Next, the onion, garlic, and celery is added to the pot, followed by broth, crushed tomatoes, and spices. Add the meatballs and pasta back to the soup and it's ready to serve with freshly grated parmesan cheese.

Recipe Ingredients

• 2 cups uncooked rotini pasta - uncooked
• 1 Tbsp olive oil
• 1 lb Italian-style meatballs - thawed
• ½ cup diced onion
• 3 minced garlic cloves
• 2 stalks celery
• 32 oz beef broth
• 15 oz crushed tomatoes - do not drain
• 15 oz can tomato sauce
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup Parmesan cheese - to serve (optional)

Equipment Needed

• Large Pot or a cast iron dutch oven
• Strainer for the pasta
• Measuring spoons - this is a magnetic set that sticks together in the drawer to keep organized.

How To Make Italian Meatball Soup

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1:  Heat 1 tablespoon olive oil in a large pot. Add 1 lb Italian-style meatballs and cook 30-60 seconds on all sides. Transfer the meatballs to a plate and set aside.

STEP 2: Cook 2 cups rotini pasta in a pot of boiling water until al dente (tender but still firm). Drain and set aside 2 cups cooked pasta for this recipe.

STEP 3: Add ½ cup diced yellow onion to the pot along with 3 minced garlic cloves. Cook 1 minute, until onion turns translucent.

STEP 4: Now add in 2 chopped celery stalks along with a splash of the beef broth. Cook 2 minutes to allow celery to soften.

STEP 5: Add the rest of the carton of beef broth along with 1 teaspoon Italian seasoning, 15 oz crushed tomatoes, 15 oz tomato sauce, ½ teaspoon salt and ¼ teaspoon ground black pepper. Stir together.

STEP 6: Next add back in the cooked 1 lb Italian-style meatballs and 2 cups cooked rotini pasta. Bring the pot to a simmer and cook for 3-5 minutes until heated through.

STEP 7: Scoop into bowls and serve with freshly grated parmesan cheese on top.

How To Store Leftovers

• Refrigerate – Leftover soup can be stored in an airtight container in the fridge for 4-5 days. Reheat the soup in the microwave or in a pot on the stove.
• Freeze – This soup can be poured it into a ziplock freezer bag, and frozen flat, or stored frozen in a container. The soup can be frozen for up to 6 months.