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Pasta Meatball Soup

When time is tight, Beverly Menser whips up Pasta Meatball Soup in her Madisonville, Kentucky home. The savory Italian soup relies on items most cooks have in the kitchen, including pasta, prepared spaghetti sauce, canned and frozen vegetables and frozen meatballs. The chunky mixture only needs to simmer for minutes before it can be ladled into bowls.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    10 servings (3 quarts)

Ingredients

  • 1 cup uncooked spiral or shell pasta
  • 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1-1/2 cups frozen sliced carrots, thawed
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 jar (14 ounces) meatless spaghetti sauce
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 cup frozen peas

Directions

  • Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a soup kettle or Dutch oven. Bring to a boil; cover and simmer for 5 minutes. Drain pasta. Add to soup; heat through.
Nutrition Facts
1-1/4 cups: 273 calories, 12g fat (5g saturated fat), 35mg cholesterol, 935mg sodium, 28g carbohydrate (8g sugars, 7g fiber), 13g protein.

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