This Minestrone Soup with Meatballs is the ultimate comfort food—cozy, hearty, and flavorful. It’s the perfect one-pot meal with tender meatballs, fresh veggies, and a zesty tomato broth.
Ingredients
In the photo, you’ll see all the ingredients you need for the soup base of this Minestrone Soup with Meatballs—minus the meatballs. For those, check out my easy homemade Italian Meatballs recipe!
Substitutions
- Meatballs: Use store-bought frozen Italian meatballs if you’re short on time, or swap them for turkey or plant-based meatballs for a lighter option.
- V8 Juice: Replace it with plain tomato juice or a mix of tomato juice and a pinch of cayenne for a customized spice level.
- Beans: Feel free to swap out cannellini or kidney beans for chickpeas or black beans if you prefer.
- Pasta: Any small pasta shape works well, such as ditalini, small shells, or even elbow macaroni.
- Vegetables: Don’t have zucchini or fresh green beans? Substitute with frozen green beans, yellow squash, or even chopped bell peppers for a twist.
- Herbs: Fresh herbs bring the best flavor, but you can use dried herbs (in a third of the amount).
Directions
Step 1: Add all ingredients except the meatballs, pasta, zucchini, and spinach to a large stockpot. Stir well to combine, then cover and bring to a boil. Reduce the heat to a simmer, keep covered and let it cook while you prepare the meatballs.
Step 2: Follow the recipe for Italian Meatballs and cook them. Once the meatballs are ready, add them along with the zucchini to the simmering soup.
Step 3: While the meatballs are cooking, bring a separate pot of water to a boil and cook the pasta to al dente.
Step 4: Add the cooked pasta and chopped spinach to the soup. Simmer everything together for an additional 20–30 minutes, allowing the flavors to meld.
Step 5: Serve the soup! Ladle the soup into bowls and garnish with your choice of grated Parmesan or Italian blend cheese. Enjoy!
Expert Tips
- Cook the orecchiette just until al dente to avoid it becoming mushy as it sits in the soup. If you prefer, you can add the cooked pasta to individual servings.
- If time allows, sauté the onions, garlic, carrots, and celery before adding the liquids to deepen the soup’s flavor.
- Use fresh herbs for a more vibrant, authentic Italian flavor if possible.
- Using spicy V8 juice? Start with less black pepper and taste-test before adding more to suit your heat preference. Need more heat? Add some red pepper flakes!
Minestrone Soup with Meatballs
Ingredients
- 6 cups spicy V8 juice (can substitute non-spicy version)
- 1 15.5 oz can cannellini beans
- 1 Tablespoon sugar
- 2 cups beef broth
- 2 14.5 oz cans diced Italian-style tomatoes
- 15 oz can crushed tomatoes
- 15.5 oz can light red kidney beans
- 2 large carrots chopped
- 2 stalks celery chopped
- 2 cups fresh green beans snapped into 1-inch pieces
- 3 Tablespoons fresh chopped oregano
- 3 Tablespoons fresh chopped basil
- 1 Tablespoon fresh chopped thyme
- ½ Tablespoon black pepper
- 1 teaspoon salt
- ½ medium onion diced
- 5 garlic cloves minced
- 2 whole bay leaves
- 1 lb Italian Meatballs
- 1 zucchini chopped
- 8 oz orecchiette pasta
- 4 cups chopped spinach
Instructions
- Start the Soup: Add all ingredients except the meatballs, pasta, zucchini, and spinach to a large stockpot. Stir well to combine, then cover and bring to a boil. Reduce the heat to a simmer and let it cook while you prepare the meatballs.
- Prepare the Meatballs: Follow the recipe for Italian Meatballs and cook them. Once the meatballs are ready, add them along with the zucchini to the simmering soup.
- Cook the Pasta: While the meatballs are cooking, bring a separate pot of water to a boil and cook the pasta to al dente.
- Finish the Soup: Add the cooked pasta and chopped spinach to the soup. Simmer everything together for an additional 20–30 minutes, allowing the flavors to meld.
- Serve: Ladle the soup into bowls and garnish with your choice of grated Parmesan or Italian blend cheese. Enjoy!
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