italian vegetable and meatball soup
Pantry soups are my go to. Occasionally I make one and my husband says "write that one down". This is one of those.
prep time
15 Min
cook time
45 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/4 pound italian sausage, casing removed
- 1 onion, chopped
- 1 carrot, diced
- 2 ribs celery, diced
- 1 clove garlic, crushed
- 1 can diced tomatoes, 15 oz
- 1 teaspoon italian seasoning
- 1 can white beans, drained
- 1/2 head napa cabbage, roughly chopped
- 1 tablespoon tomato paste
- 32 ounces chicken broth
- salt and pepper
- 1 pkg cheese ravioli from refrigerator section (like butoni or rana brand), cooked
- parmesan cheese for ganish
- water if needed
How To Make italian vegetable and meatball soup
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Step 1Mix ground beef and Italian sausage. Form into small meatballs.
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Step 2Heat olive oil in soup pot. Add onion, carrots, celery, and garlic. Sweat until onion is translucent.
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Step 3Add the broth, Italian seasoning, tomatoes with juice, tomato paste, salt and pepper. Cover and bring to a simmer.
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Step 4Drop the meatballs into the simmering broth. Simmer for 20 minutes.
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Step 5While the soup is simmering, cook the ravioli, drain and set aside.
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Step 6Add the drained beans and the cabbage. At this point I decide if it is soupy enough. If not, add water. Simmer for 10 minutes.
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Step 7To serve place 4 or 5 ravioli in a bowl and spoon the soup over. Garnish with Parmesan cheese.
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Step 8Note: This is the basic recipe. In summer I often add zucchini. I've also used butter beans instead of white beans. Use whatever you have on hand! It's also good with shell pasta instead of ravioli.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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