minestrone meatball soup
A simple and delicious soup from Pillsbury Heart Healthy Recipes. I sometimes like to add beans or leftovers to this too.
prep time
15 Min
cook time
50 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 cup onions, chopped
- 1 cup celery, chopped
- 2 cloves garlic, minced
- 3 14-oz cans chicken broth
- 1 28-oz cans tomatoes, canned, undrained
- 6 ounces tomato paste
- 1 cup carrots, chopped
- 1 cup potatoes, peeled and chopped
- 1/2 cup fresh parsley, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 cup rotini, uncooked
- 36 - meatballs, frozen, cooked
- - parmesan cheese
How To Make minestrone meatball soup
-
Step 1Spray dutch oven with nonstick cooking spray. Heat over medium-high heat until hot.
-
Step 2Add onions, celery, and garlic; cook and stir until crisp-tender.
-
Step 3Stir in remaining ingredients except rotini and meatballs. Bring to a boil; reduce heat. Cover; simmer 30 minutes.
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Step 4Stir 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.
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