Italian Vegetable and Meatball Soup

Pamela Rappaport


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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15 Min
45 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 1/2 lb
    ground beef
  • 1/4 lb
    italian sausage, casing removed
  • 1
    onion, chopped
  • 1
    carrot, diced
  • 2
    ribs celery, diced
  • 1 clove
    garlic, crushed
  • 1 can(s)
    diced tomatoes, 15 oz
  • 1 tsp
    italian seasoning
  • 1 can(s)
    white beans, drained
  • 1/2
    head napa cabbage, roughly chopped
  • 1 Tbsp
    tomato paste
  • 32 oz
    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


  1. Mix ground beef and Italian sausage. Form into small meatballs.
  2. Heat olive oil in soup pot. Add onion, carrots, celery, and garlic. Sweat until onion is translucent.
  3. Add the broth, Italian seasoning, tomatoes with juice, tomato paste, salt and pepper. Cover and bring to a simmer.
  4. Drop the meatballs into the simmering broth. Simmer for 20 minutes.
  5. While the soup is simmering, cook the ravioli, drain and set aside.
  6. Add the drained beans and the cabbage. At this point I decide if it is soupy enough. If not, add water. Simmer for 10 minutes.
  7. To serve place 4 or 5 ravioli in a bowl and spoon the soup over. Garnish with Parmesan cheese.
  8. Note: 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.

Printable Recipe Card

About Italian Vegetable and Meatball Soup

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Italian

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