Minestrone Meatball Soup

Vicki Butts (lazyme)


A simple and delicious soup from Pillsbury Heart Healthy Recipes. I sometimes like to add beans or leftovers to this too.


☆☆☆☆☆ 0 votes

15 Min
50 Min
Stove Top


  • 1 c
    onions, chopped
  • 1 c
    celery, chopped
  • 2 clove
    garlic, minced
  • 3 14-oz can(s)
    chicken broth
  • 1 28-oz can(s)
    tomatoes, canned, undrained
  • 6 oz
    tomato paste
  • 1 c
    carrots, chopped
  • 1 c
    potatoes, peeled and chopped
  • 1/2 c
    fresh parsley, chopped
  • 1 tsp
    dried basil
  • 1 tsp
    dried thyme
  • 1 c
    rotini, uncooked
  • 36
    meatballs, frozen, cooked
  • ·
    parmesan cheese

How to Make Minestrone Meatball Soup


  1. Spray dutch oven with nonstick cooking spray. Heat over medium-high heat until hot.
  2. Add onions, celery, and garlic; cook and stir until crisp-tender.
  3. Stir in remaining ingredients except rotini and meatballs. Bring to a boil; reduce heat. Cover; simmer 30 minutes.
  4. Stir in rotini and meatballs. Simmer uncovered an additional 10 to 12 minutes or until vegetables and rotini are tender. If desired, serve with Parmesan cheese.

Printable Recipe Card

About Minestrone Meatball Soup

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

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