Description
This Hearty Tuscan Meatball and Vegetable Soup is a perfect blend of savory, comforting flavors. With pre-cooked meatballs, tender vegetables, and a rich chicken broth, this soup brings the essence of Italian cuisine right to your kitchen.
Ingredients
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 zucchini, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Italian seasoning
4 cups chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 cup small pasta (such as orzo or ditalini)
16 pre-cooked meatballs (beef or turkey)
2 cups spinach leaves
Parmesan cheese, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened, about 3 minutes.
Add carrots, celery, and zucchini to the pot. Season with salt, pepper, and Italian seasoning. Cook until vegetables are slightly tender, about 5 minutes.
Pour in chicken broth and diced tomatoes with their juice. Bring to a boil.
Stir in the pasta and meatballs. Reduce heat to a simmer and cook until pasta is tender, about 10 minutes.
Add spinach leaves and cook until wilted, about 2 minutes.
Serve hot, garnished with Parmesan cheese.
Notes
- For a richer flavor: If you have the time, use homemade chicken broth. It enhances the depth of the soup’s flavor and gives it a more authentic taste.
- Cooking meatballs: If you decide to make this recipe with fresh meatballs, brown them in the pot first before adding the vegetables and broth. This gives the meatballs a more developed flavor and prevents them from falling apart.
- Prevent mushy pasta: If you’re planning on storing or freezing the soup, consider cooking the pasta separately and adding it when reheating. This keeps the pasta from becoming too soft over time.
- Customizable ingredients: Feel free to add or substitute vegetables depending on what’s in season or what you have on hand. Peppers, mushrooms, or kale make excellent additions.
- Gluten-free options: To make the soup gluten-free, use gluten-free pasta or swap the pasta out for cauliflower rice or zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Calories: 320 kcal per serving