Rigatoni Meatball Soup

Short Description

Rigatoni Meatball Soup is a hearty and comforting dish featuring tender meatballs, rigatoni pasta, and a rich tomato broth. Perfect for chilly nights, this soup is packed with flavor and easy to make in one pot.

Why You’ll Love This Recipe

• A warm and satisfying meal for any time of the year.
• Made with simple, wholesome ingredients.
• A one-pot dish for easy cleanup.
• Great for meal prep and leftovers.
• Family-friendly and customizable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef or Italian sausage
• Breadcrumbs
• Egg
• Parmesan cheese (grated)
• Garlic (minced)
• Italian seasoning
• Salt and black pepper
• Olive oil
• Onion (chopped)
• Carrots (diced)
• Celery (diced)
• Crushed tomatoes
• Tomato paste
• Beef or chicken broth
• Rigatoni pasta
• Fresh basil (optional, for garnish)
• Red pepper flakes (optional, for heat)

Directions

1. Prepare the meatballs: In a bowl, mix ground beef, breadcrumbs, egg, parmesan, minced garlic, Italian seasoning, salt, and pepper. Form into small meatballs.
2. Cook the meatballs: Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, then remove and set aside.
3. Sauté the vegetables: In the same pot, add onions, carrots, and celery. Cook until softened.
4. Add the broth and tomatoes: Stir in crushed tomatoes, tomato paste, and broth. Bring to a simmer.
5. Return the meatballs: Add the meatballs back to the pot and let them cook through for about 10-15 minutes.
6. Cook the pasta: Add rigatoni and cook until al dente.
7. Adjust seasoning: Add salt, pepper, and red pepper flakes to taste.
8. Serve: Garnish with fresh basil and extra parmesan. Enjoy hot!

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Turkey Meatballs: Substitute ground turkey for a leaner option.
• Vegetarian Version: Use plant-based meatballs and vegetable broth.
• Extra Greens: Stir in spinach or kale before serving.
• Spicy Kick: Add extra red pepper flakes or a dash of hot sauce.
• Creamy Version: Stir in a splash of heavy cream or parmesan cheese at the end.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Warm on the stovetop over medium heat, adding extra broth if needed. Microwave individual portions in 30-second intervals.
• Freezing: Freeze soup (without pasta) for up to 3 months. Add freshly cooked pasta when reheating.

FAQs

Yes! Brown the meatballs first, then add all ingredients (except pasta) to the slow cooker. Cook on low for 6-8 hours, adding pasta in the last 30 minutes.

Can I use a different type of pasta?

Yes, penne, fusilli, or small shells work well.

How do I prevent the pasta from getting mushy?

Cook pasta separately and add it to each bowl before serving.

Can I use pre-made meatballs?

Absolutely! Store-bought frozen or fresh meatballs can save time.

What can I serve with this soup?

Crusty bread, garlic bread, or a side salad make great accompaniments.

Can I make this dairy-free?

Yes, simply omit the parmesan or use a dairy-free alternative.

How can I thicken the soup?

Let it simmer longer or add a slurry of cornstarch and water.

Can I use fresh tomatoes instead of canned?

Yes, but blend them for a smoother texture and simmer longer for deeper flavor.

Is this soup freezer-friendly?

Yes, but freeze without pasta to avoid sogginess. Add fresh pasta when reheating.

Can I make this gluten-free?

Yes, use gluten-free pasta and breadcrumbs for the meatballs.

Conclusion

Rigatoni Meatball Soup is a delicious, cozy dish that brings together rich flavors in a single pot. Whether you’re making it for a family dinner or meal prep, this hearty soup is sure to be a crowd-pleaser!

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