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:
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!
Pasta Meatball Soup
- 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
- Cook pasta
- Combine rest
- Add pasta