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

Rigatoni Meatball Soup

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!

Print
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Rigatoni Meatball Soup

Rigatoni Meatball Soup

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  • Author: samahkitchen
  • 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

Units Scale
  • 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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