If you’re looking for a cozy, soul-warming meal that feels like a hug in a bowl, you’ve gotta try this Meatball Soup with Pasta and Parmesan Recipe. It’s one of those dishes I turn to when I want something hearty and comforting but still easy enough to whip up on a weeknight. The tender meatballs, creamy parmesan, and perfectly cooked pasta all marry together in a rich tomato broth that my whole family goes crazy for. Stick around—I’ll share all the details and a few tips so it turns out just right for you!
Why You’ll Love This Recipe
- Super Comforting: The warm tomato broth with tender meatballs and pasta feels like home in every spoonful.
- Easy Weeknight Dinner: It comes together quickly with pantry staples and frozen meatballs—total lifesaver on busy nights.
- Crowd-Pleaser: My family begs for this soup whenever I make it—kids and adults both love it.
- Versatile & Customizable: You can tweak the herbs, switch the pasta shape, or make your own meatballs if you want to get fancy.
Ingredients You’ll Need
The ingredients for this Meatball Soup with Pasta and Parmesan Recipe come together to create a rich, flavorful broth with tender meatballs and pasta. I love how the mix of herbs and a touch of balsamic vinegar adds surprising depth. When shopping, grab good-quality marinara and parmesan—it really makes a difference!
- Crushed tomatoes: Look for a good-quality can without too many additives for a fresh, bright tomato base.
- Marinara sauce: A flavorful jarred marinara saves time and balances the acidity with a touch of sweetness.
- Chicken broth: Use low-sodium so you can control the saltiness of the soup better.
- Tomato paste: Adds concentrated tomato flavor and richness to the broth.
- Balsamic vinegar: This little trick lifts the flavor and rounds out the acidity of the tomatoes beautifully.
- Sugar: Just a pinch to tame acidity and bring balance.
- Dried basil, parsley, oregano: Classic Italian herbs for that familiar comforting flavor.
- Bay leaf: For subtle aromatics; don’t forget to remove it before serving!
- Salt & pepper: To taste—season well for the best flavor.
- Cornstarch: To help thicken the soup slightly for a nice, cozy texture.
- Frozen meatballs: Here’s where convenience shines—store-bought frozen meatballs work great, but homemade is wonderful too.
- Rotini pasta: The spirals catch the sauce, making every bite delicious.
- Parmesan cheese: Freshly grated, it adds a creamy, nutty finish that everyone will notice.
- Milk: A splash to mellow out the acidity and add creaminess without heaviness.
Variations
I love personalizing this Meatball Soup with Pasta and Parmesan Recipe depending on the season and who’s coming to dinner. Feel free to swap herbs, change up the pasta shape, or make it a little creamier or chunkier depending on what you like. Here are a few ways I’ve twisted things up that you might enjoy too.
- Make it Spicy: I like adding red pepper flakes for a subtle kick, which wakes up the flavors really nicely without overpowering the soup.
- Use Homemade Meatballs: When I have more time, making my own meatballs adds that homemade touch and juicy texture.
- Swap Pasta Shapes: Penne or small shells work great if that’s what you have on hand—they hold the broth differently and change up the mouthfeel.
- Vegetarian Version: Try meatless meatballs and vegetable broth for a tasty meat-free option that still has all the comforting vibes.
How to Make Meatball Soup with Pasta and Parmesan Recipe
Step 1: Build Your Flavorful Broth
Start by adding the crushed tomatoes, marinara sauce, chicken broth, tomato paste, balsamic vinegar, sugar, and all those lovely dried herbs and seasonings into a large skillet or pot. I usually use medium-high heat to bring everything to a boil, then I quickly reduce it to a simmer. This way, the flavors have time to meld together and build that rich base for the soup. Patience here really pays off.
Step 2: Add the Meatballs and Let Them Cook
Once your broth is simmering, add your frozen meatballs right into the skillet. Cover it up and let them cook for about 8 minutes. This is a great time to tidy up your kitchen or prep some of your garnishes. Just keep the heat gentle so the meatballs don’t toughen.
Step 3: Pasta Time
Next, stir in the rotini pasta. This cooks right in the broth, absorbing all those delicious flavors. Cook for about 10 to 12 minutes, stirring occasionally so the pasta doesn’t stick. When the pasta is tender yet still bouncy, you’re almost there!
Step 4: Finish with Parmesan and Milk
Turn off the heat and remove the bay leaf—don’t forget, it can be sharp if you bite into it! Then stir in the parmesan cheese and milk. This step is where the soup becomes creamy and rich without being heavy. The parmesan melts in beautifully, giving you that comforting finish you’ll love.
Pro Tips for Making Meatball Soup with Pasta and Parmesan Recipe
- Don’t Overcook the Pasta: Keep an eye on the pasta’s texture, as it can become mushy if cooked too long—taste frequently toward the end.
- Use Freshly Grated Parmesan: It melts better and gives a smoother, richer flavor than pre-grated cheese.
- Thicken the Broth Carefully: Mix cornstarch with a little cold water before adding to avoid lumps, and add in at the simmering stage for the best consistency.
- Balance the Acidity: Adding the balsamic vinegar and just a bit of sugar really balances the tomato’s acidity—don’t skip this step!
How to Serve Meatball Soup with Pasta and Parmesan Recipe
Garnishes
I always top this soup with extra freshly grated parmesan and a sprinkle of chopped fresh parsley. Sometimes, if I’m feeling fancy, a drizzle of good olive oil or a pinch of crushed red pepper flakes adds that little something extra that keeps everyone coming back for seconds.
Side Dishes
Crusty garlic bread or a simple green salad are my go-to sides here. The bread is perfect for dipping into that flavorful broth, and the salad adds a crisp, refreshing contrast to the soup’s richness.
Creative Ways to Present
For a family gathering, I love serving the soup in deep, wide bowls with a sprinkle of parmesan arranged in a little mountain center. Adding a fresh basil leaf on top makes it look restaurant-worthy. You could even ladle it into bread bowls for a fun, cozy presentation that kids adore!
Make Ahead and Storage
Storing Leftovers
I usually keep leftover Meatball Soup with Pasta and Parmesan in an airtight container in the fridge for up to 3 days. The flavors only deepen overnight, but I’ll often add a splash of broth when reheating to loosen the pasta a bit, as it tends to soak up liquid as it sits.
Freezing
This soup freezes beautifully if you want to save some for later. Just be mindful that pasta can get a bit soft after freezing, so if possible, freeze the soup without pasta and add freshly cooked pasta when reheating.
Reheating
I reheat leftovers gently on the stove over medium-low heat, stirring often to prevent sticking and to help the pasta soak in some of the broth again. Adding a bit more milk or broth during reheating helps maintain that creamy texture and balanced flavor.
FAQs
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Can I make Meatball Soup with Pasta and Parmesan Recipe using fresh meatballs?
Absolutely! Fresh homemade meatballs work wonderfully in this soup. Just make sure they’re cooked through before adding the pasta, or cook them directly in the broth until done, which also adds more flavor to the soup.
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What type of pasta works best in this soup?
I recommend short, sturdy pasta shapes like rotini (used here), penne, or small shells because they hold the sauce well and maintain their texture during cooking in the soup. Avoid delicate pastas that may overcook quickly.
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How can I make this soup vegetarian?
Simply swap out the chicken broth for vegetable broth and use your favorite vegetarian meatballs or skip them altogether. The tomato and herb base is rich enough to shine on its own.
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Is it okay to add the pasta directly to the soup when serving leftovers?
It’s best to add freshly cooked pasta when reheating leftovers, since pasta can get mushy if it sits too long in the soup. This keeps the texture just right.
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Can I prepare this Meatball Soup with Pasta and Parmesan Recipe in advance?
Definitely! You can prepare the broth and meatballs a day ahead and store them separately. Combine and add fresh pasta when you’re ready to serve for the best texture.
Final Thoughts
This Meatball Soup with Pasta and Parmesan Recipe is one of those dishes that feels like it was made just for cozy nights in—which, if you ask me, is every night! I love how simple ingredients create something this flavorful and filling, and it’s really a crowd-pleaser. If you want a dependable recipe that’s easy, comforting, and full of heart, give this one a try. I promise you’ll want to keep it in your rotation.
Print
Meatball Soup with Pasta and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty and comforting Meatball Soup combines tender meatballs, rotini pasta, and a rich tomato-based broth infused with herbs and spices. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and delivers a satisfying blend of flavors with a creamy finish from parmesan cheese and milk.
Ingredients
Soup Base
- 1 can (28 oz.) crushed tomatoes
- 1 jar (24 oz.) marinara sauce
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 3 teaspoons balsamic vinegar
- 2 teaspoons sugar
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt & pepper to taste
Other Ingredients
- 2 teaspoons cornstarch
- 2 packages (16 oz. each) frozen meatballs
- 8 oz. rotini pasta
- 1/2 cup parmesan cheese, grated
- 1 cup milk
Instructions
- Prepare the Broth: In a large skillet, combine crushed tomatoes, marinara sauce, chicken broth, tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, dried oregano, bay leaf, salt, and pepper. Heat the mixture over medium-high heat until it comes to a boil, then reduce the heat to a simmer.
- Cook the Meatballs: Add the frozen meatballs to the skillet with the simmering broth. Cover the skillet and cook the meatballs for 8 minutes to heat through and absorb the flavors.
- Add the Pasta: Stir in the rotini pasta to the skillet. Continue to cook uncovered for 10-12 minutes, stirring occasionally, until the pasta is tender and cooked through.
- Thicken the Soup: Before finishing, remove the bay leaf from the soup. Stir in the cornstarch mixed with a small amount of water (slurry) to thicken the soup slightly. Then, add the grated parmesan cheese and milk, stirring well to combine and create a creamy texture.
- Serve: Ladle the hot soup into bowls. Garnish with extra parmesan cheese and fresh parsley if desired. Serve immediately and enjoy your comforting meatball soup!
Notes
- For a homemade touch, substitute frozen meatballs with your own homemade meatball recipe.
- Adjust seasoning with salt and pepper to your taste during simmering.
- If the soup becomes too thick, you can add more chicken broth or water to reach desired consistency.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a vegetarian version, replace chicken broth with vegetable broth and use vegetarian meatballs.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: Thirty seven g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg
