Quick Italian Meatball Soup
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This quick and easy Italian meatball soup recipe includes tender meatballs and veggies slow-cooked in a flavorful broth and served with bowtie pasta.
Good day, everyone! Today I’m so excited to be sharing my Italian meatball soup recipe with y’all. When I say it’s quick and easy, you know I mean it. You’ll be enjoying a big bowl of deliciously hearty soup in under 30 minutes. This is the perfect comfort food dish to dig into on a cold winter day. It’ll warm you up from the inside out and keep you feeling full all afternoon or night long. I typically make it as a quick lunch when I’m feeling fancy and want more than a sandwich.
The secret to this recipe’s quickness is the fact we use pantry and freezer essentials. We’re talking frozen meatballs, frozen mixed vegetables, chicken broth, Italian seasoning, diced tomatoes, and bowtie pasta. Do you have most of these ingredients at home already?
All we’re going to do is place all of the ingredients in a pot (minus the pasta) and bring them to a boil. Then we reduce the heat, add the pasta, and let those flavors mingle and cook until the pasta is al dente. This will probably take less than 15 minutes. Then it’s time to serve! Grab a big bowl of Italian meatball soup and save the leftovers for later on in the week. Meal prep at its finest.
This is one of my favorite soup recipes. It’s quick, it’s easy, it’s simple, but it’s also bursting with flavor. I just know y’all with love it too. Serve this soup with cornbread, buttermilk biscuits, garlic bread, or dinner rolls.
What You’ll Need to Make Quick Italian Meatball Soup:
Recipe Ingredients
- Chicken broth
- Diced tomatoes
- Bowtie pasta
- Frozen fully cooked meatballs (either turkey or beef meatballs).
- Frozen mixed vegetables
- Italian seasoning
- Farfalle or bowtie pasta
Helpful Kitchen Tools
How to Make My Easy Italian Meatball Soup:
Combine broth, tomatoes, meatballs, vegetables, and Italian seasoning in a large pot or dutch oven.
Bring to a boil over medium-high heat.
Turn the heat down to medium and add pasta.
Continue to cook for 12 minutes or until the pasta is al dente and the meatballs are heated through.
And there you have it! The quickest and easiest Italian meatball soup you’ve ever made! And it’s oh-so-delicious, too!
Storage for Quick Italian Meatball Soup:
- Store leftover soup in an airtight container in the fridge for up to 4 days. You can simply reheat it in the microwave or on the stovetop on low heat until heated through.
- Freeze leftover soup for up to 3 months. Thaw it overnight in the fridge before reheating it as above.
Recipe Variations
Here are some suggestions and swaps to make this recipe work for you:
- Add 2 cups of baby spinach leaves or kale to the soup during the last few minutes of cooking time.
- Garnish with shredded parmesan cheese and chopped fresh parsley or basil leaves.
- Use crushed tomatoes or fire-roasted tomatoes instead of diced tomatoes.
- Use the veggies of your choice. They can be frozen or fresh vegetables. Some other great soup veggies include diced celery, carrots, red bell pepper, fresh minced garlic cloves, mushrooms, potatoes, green beans, or onion.
- Add a can of cannellini beans.
- Use the short pasta variety of your choice, like pasta shells, ditalini, orzo pasta, orecchiette, or elbow macaroni noodles.
- Add 1/2 teaspoon of crushed red pepper flakes for some heat.
- Swap the chicken broth for beef broth or vegetable broth.
- Use any type of frozen meatballs, including beef, turkey, plant-based, or Italian meatballs. Or you might like to use homemade meatballs (made with ground beef, eggs, oats, and tomato sauce).
Recipe FAQs
What do you serve with Italian meatball soup?
This is the perfect main dish as is. But if you like, you can serve the soup with a bread-based side dish to soak up the broth. Some homemade suggestions include cornbread, buttermilk biscuits, garlic bread, or dinner rolls.
Can you make Italian meatball soup in the slow cooker?
Yes, you can! Add the ingredients to the crock pot and cook them on low for 3 to 4 hours.
Can you make vegan Italian meatball soup?
Yes, it’s actually super easy to make vegan Italian meatball soup. First, swap the meatballs for the plant-based or “meatless” frozen meatballs of your choice. Then use vegetable broth and ensure the pasta is vegan-friendly and doesn’t contain eggs. That’s it, you have a vegan meatball soup now!
Can we tempt you with these recipes too?
Olive Garden Chicken Gnocchi Soup (Copycat Recipe)
Salisbury Steak Meatballs in the Crockpot
Ingredients
- 2 32-ounce cartons chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 teaspoon Italian seasoning
- 2 cups uncooked bowtie pasta
- 16 ounces small beef or turkey frozen meatballs
- 1 16-ounce bag frozen mixed vegetables
Instructions
- Combine chicken broth, tomatoes, vegetables, Italian seasoning, and meatballs in a large pot. Bring just to a boil over medium-high heat.2 32-ounce cartons chicken broth, 1 14.5-ounce can diced tomatoes, 1 teaspoon Italian seasoning, 16 ounces small beef or turkey frozen meatballs, 1 16-ounce bag frozen mixed vegetables
- Turn the heat down to medium and add pasta. Continue cooking for approximately 12 minutes or until the pasta is al dente and the meatballs are heated through.2 cups uncooked bowtie pasta
Nutrition
The best time to plant a tree was 20 years ago. The second best time is now.
~Chinese Proverb
Hi mama and Christy! I made this recipe today for sunday dinner. It was a hit!!! Everyone loved it! This is my first time making a recipe off your site. I will definitely be making more. It was so easy to make. It wasn’t any left!
I am so glad you and your family liked it Rachael!! I hope you will try a few more!
Hello Rachael, I am so glad that you liked the soup. I hope you will try more and let us know how you and your family liked them.
I had just printed Ma’s Rice and Veggie bake Bags to Dishes recipe and then when I was looking at this post, realized that I can make this a bags to dishes meal as well, simply change the veggies to canned or dehydrated, and buy cans of Meat Balls, we have a brand called Puritan which puts meatballs into cans with gravy, which would add to the soup base. Just wanted to let you know that its possible. I also can get small plastic bags and containers (about tablespoon size) at my local dollar store so the spices can even be added to the bag. These are going to be a life saver this winter, as both my husband and I will be out all week and will need a quick meal when we get in.
Eva, You are so smart to figure this out. It will definitely find its way into our bag meals. Thanks for sharing your hint with all the Southern Plate family!
Just curious does this mean Christy will not be doing southern plate? I’m looking forward also to your old handed down recipes! But will miss Christy if she is no longer here..hugs!
You are so sweet, thank you Elizabeth! I am still here and will still be posting as much as I usually do with recipes and such, but now we have an added bonus of Mama’s recipes and posts added into the mix 🙂 I figure I got about ten more years left in me before I head out to pasture!
I actually made this soup yesterday 🙂 It was a big hit with my Hubby 🙂 I baked him some soft garlic bread sticks to go with it. He said I can make this for him anytime! WTG Christys Mama! I will be looking forward to more of your recipes:)
I just had to comment on this recipe form Mama. I made this for our dinner last night and it was a hit…this is one recipe that will stay on the top of my cooking. I plan to make it again and double the recipe for freezing…I did alter it a little by accident though, I thought I had chicken stock saved for previous cooking of chicken, but it turned out to be stock from a pork shoulder I had I had cooked to make BAR B Q saved for later use.. It was really good…Thanks so much for your recipes.. there’s nothing like the old recipes to make a good meal from…..
Hi Christine, You are proof that any recipe does not have to be followed exactly! Christy and I are always substituting things to keep from going to the grocery store. I have to drive about 10 miles to even get to the highway. I am so glad that you liked the soup. We make it often for lunch since it is so quick. I’ll have to try different stocks. Have a wonderful day. Mama
I may be slow, but I still want to add my two cents here. I am so excited that you have agreed to participate here with your daughter. What fun! Looking forward to your recipes.
I can’t seem to be able to print the recipes. When I push print the next page is blank with a message this page is blank. What am I doing wrong. Betty
Hey Betty! I’m sorry you’re having trouble. It is most likely the internet browser you are using. Internet Explorer is the worst culprit but others that might be outdated have issues as well. Try downloading Google Chrome (it is free and the one I use) and going to SouthernPlate using that and it should print fine.