Meatball and Vegetable Soup with Pasta

Packaged meatballs make light work of this bean, vegetable, and pasta soup recipe that can be ready to serve in less than 30 minutes.

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  • 3 14 ounce can beef broth
  • 1 12 - 16 ounce package frozen cooked meatballs
  • 1 15 - 16 ounce can Great Northern beans or cannellini beans (white kidney beans), rinsed and drained
  • 1 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
  • 1 10 ounce package frozen mixed vegetables
  • 1 cup dried small pasta (such as macaroni, small shell, mini penne, or rotini)
  • Crusty bread (optional)
  • Shredded Parmesan cheese (optional)
In a 4-quart Dutch oven, combine broth, meatballs, beans, undrained tomatoes, and vegetables. Bring to boiling; stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes, or until pasta is tender. To serve, ladle soup into bowls. If desired, serve with bread and sprinkle each serving with Parmesan cheese. Makes 6 to 8 main-dish servings.


  • Beef and Vegetable Soup with Pasta:

    Prepare as above, except substitute one 17-ounce package refrigerated cooked beef tips with gravy for the frozen cooked meatballs. Makes 6 to 8 servings.

Make Ahead Tip

  • Freezing Tip

    Prepare soup as directed. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top. If desired, sprinkle with snipped fresh Italian (flat-leaf) parsley when serving.

nutrition information

Per Serving: cal. (kcal) 319, Fat, total (g) 5, chol. (mg) 32, sat. fat (g) 2, carb. (g) 45, fiber (g) 7, pro. (g) 24, sodium (mg) 1552, Potassium (mg) 400, calcium (mg) 121.16, iron (mg) 4.32, Percent Daily Values are based on a 2,000 calorie diet
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