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
- Prepare the meatballs: In a bowl, mix ground beef, breadcrumbs, egg, parmesan, minced garlic, Italian seasoning, salt, and pepper. Form into small meatballs.
- Cook the meatballs: Heat olive oil in a large pot over medium heat. Brown the meatballs on all sides, then remove and set aside.
- Sauté the vegetables: In the same pot, add onions, carrots, and celery. Cook until softened.
- Add the broth and tomatoes: Stir in crushed tomatoes, tomato paste, and broth. Bring to a simmer.
- Return the meatballs: Add the meatballs back to the pot and let them cook through for about 10-15 minutes.
- Cook the pasta: Add rigatoni and cook until al dente.
- Adjust seasoning: Add salt, pepper, and red pepper flakes to taste.
- 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
Can I make this soup in a slow cooker?
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!
PrintRigatoni Meatball Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
This hearty Italian-inspired soup combines tender meatballs, rigatoni pasta, and a rich tomato broth for a comforting and delicious meal. Perfect for chilly nights!
Ingredients
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 tbsp olive oil (for cooking
- For the Soup:
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 4 cups beef broth (or chicken broth)
- 1 tsp Italian seasoning
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for spice)
- 1 1/2 cups uncooked rigatoni pasta
- 1/2 cup heavy cream (optional, for a creamy version)
- 1/4 cup chopped fresh basil (for garnish)
- 1/2 cup shredded Parmesan cheese (for topping)
Instructions
- Make the Meatballs:
- In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, salt, pepper, oregano, and basil until combined.
- Roll into 1-inch meatballs (about 20-24).
- Heat 1 tbsp olive oil in a large pot over medium heat. Brown the meatballs on all sides, about 5 minutes. Remove and set aside.
- Make the Soup:
- In the same pot, add 1 tbsp olive oil and sauté the onion for 2-3 minutes until soft.
- Add garlic and cook for another 30 seconds.
- Pour in the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, salt, pepper, and red pepper flakes. Stir well.
- Bring to a boil, then reduce to a simmer and return the meatballs to the pot. Cook for 15 minutes.
- Cook the Rigatoni:
- Stir in the rigatoni pasta and cook for 10-12 minutes, until al dente.
- (Optional) Stir in heavy cream for a rich, creamy texture.
- Serve:
- Ladle into bowls and garnish with fresh basil and Parmesan cheese. Enjoy!
Notes
- Swap ground beef for ground turkey or chicken for a lighter version.
- Use small pasta like penne or ditalini if you prefer.
- Make it low-carb by skipping the pasta and adding zucchini noodles.
- Store leftovers in the fridge for up to 4 days. The pasta will absorb liquid, so add extra broth when reheating.
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