• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking With Rebecca
  • Home
  • About Cooking with Rebecca
  • Recipe Index
  • Cooking with Kids Classes
  • Setting Goals *free printables*
  • Menu Planning *free printables*
  • Contact

Pasta Meatball Soup

January 4, 2010 by Rebecca Leave a Comment

0 shares
  • Share
  • Tweet

When you’re ready for a very fast meal that is warm and hearty, look no further than Pasta Meatball Soup. If you keep pasta and sauce in your pantry, and if your freezer has frozen meatballs, carrots, and peas, then you’re ready to dump this flavorful soup together and feed your family in minutes.

Soup season can start when the leaves first fall from the trees in September and last until a chilly June hailstorm. So that gives us plenty of time to indulge in favorites like:

  • zesty potato soup
  • roasted tomato basil soup
  • chili soup
  • ham and bean soup
  • cheesy vegetable soup

and all of the other favorites of this lengthy season.

Pasta Meatball Soup is one of the easiest soups to make. While your pasta cooks separately for 10 minutes, all of the other ingredients can be combined in a pot to simmer. Once the pasta is added, the soup is ready to serve.

It’s also versatile and allows you to make substitutions and adjustments: The frozen carrots can be swapped out for fresh. Just be sure to get those diced or sliced carrots into the pot first to sauté and then simmer with the broth and sauce until tender before adding the pasta. If you like homemade meatballs, add those instead of the easy frozen ones. Or leftover pot roast is an amazing meat addition!

 

 

 

 

 

 

 

 

 

serving of pasta meatball soup

Pasta Meatball Soup

Quick and simple recipe to throw together with pantry and freezer staples!
Print Recipe Pin Recipe
Prep Time 20 mins
Total Time 19 mins
Course Soup
Servings 4

Ingredients
  

  • 1 c spiral or shell pasta cooked and then added to soup
  • 16 frozen meatballs
  • 15 oz chicken broth
  • 1 can 15 oz tomatoes
  • 1 1/2 c frozen sliced carrots
  • 1 can 16 oz kidney beans, drained
  • 1/2 jar 14 oz meatless spaghetti sauce
  • 1 c frozen peas

Instructions
 

  • Cook pasta
  • Combine rest
  • Simmer
  • Add pasta
  • Serve
  • Easy!
0 shares
  • Share
  • Tweet

Filed Under: Soup Recipes Tagged With: main dish, recipes, soup

Previous Post: « Favorite Smoothie Recipes
Next Post: Orange Bread (for machine) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Join Me:

  • facebook
  • instagram
  • twitter
  • pinterest

Welcome!

A profile picture of Rebecca of Cooking with Rebecca

On Cooking with Rebecca you will find recipes to feed your family, throw a party, or curl up in comfort. From appetizers to salads and sides and finally desserts, I have you covered.

Search for a Recipe:

Search by Recipe Type:

Recent Posts:

caramel corn

Caramel Corn Recipe

cheesecake

Cheesecake

Beans served

Beans Beans Beans

Amazing Stacked Enchiladas

Cheesy Potatoes

Cheesy Potatoes

Copyright © 2023 Cooking With Rebecca on the Foodie Pro Theme

0 shares