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.
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yield
6 -8
prep time
15 Min
cook time
45 Min
method
Stove Top
Ingredients For italian vegetable and meatball soup
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1 Tbspolive oil
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1/2 lbground beef
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1/4 lbitalian sausage, casing removed
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1onion, chopped
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1carrot, diced
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2ribs celery, diced
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1 clovegarlic, crushed
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1 candiced tomatoes, 15 oz
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1 tspitalian seasoning
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1 canwhite beans, drained
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1/2head napa cabbage, roughly chopped
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1 Tbsptomato paste
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32 ozchicken broth
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salt and pepper
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1 pkg cheese ravioli from refrigerator section (like butoni or rana brand), cooked
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parmesan cheese for ganish
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water if needed
How To Make italian vegetable and meatball soup
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1Mix ground beef and Italian sausage. Form into small meatballs.
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2Heat olive oil in soup pot. Add onion, carrots, celery, and garlic. Sweat until onion is translucent.
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3Add the broth, Italian seasoning, tomatoes with juice, tomato paste, salt and pepper. Cover and bring to a simmer.
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4Drop the meatballs into the simmering broth. Simmer for 20 minutes.
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5While the soup is simmering, cook the ravioli, drain and set aside.
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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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7To serve place 4 or 5 ravioli in a bowl and spoon the soup over. Garnish with Parmesan cheese.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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