Pasta and Meatball Soup
photo by Marsha D.
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 1 cup uncooked spiral shaped pasta
- 32 frozen italian meatballs, thawed
- 2 (14 1/2 ounce) cans chicken broth
- 1 (28 ounce) can diced tomatoes, undrained
- 2 cloves garlic, minced
- 1 1⁄2 cups frozen sliced carrots, thawed
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (14 ounce) jar spaghetti sauce
- 1 (4 1/2 ounce) jar mushrooms, drained
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian seasoning
- 1⁄4 teaspoon hot sauce
- salt and pepper
directions
- Prepare the pasta according to package directions; drain and set aside.
- In a large pot, add the remaining ingredients; stir to combine.
- Bring to a boil; cover and simmer for 5 minutes.
- Add pasta and cook until heated through.
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Reviews
-
This soup was certainly hearty. Almost like a meatball version of veggie beef stew when it's done. I simmered much longer, added an entire bag of meatballs (38 count) and used a whole jar (26 oz) of spaghetti sauce plus additional dried herbs. If I make this again, I'll make the meatballs from scratch. This was my first experience with frozen (store-bought) meatballs, and I thought they tasted too much like, well, the freezer.
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I loved this and so did the entire office. I put everything but the pasta in the crockpot the night before and put it in the fridge. I cooked the pasta (just plain macaroni) and put it in a separate container. Took everything to the office the next morning and turned on the crockpot. Put the pasta in the last hour. It was all gone! Oh, and instead of frozen carrots, I coarsely chopped raw ones. They were perfectly cooked by lunch time. I left out the mushrooms and hot sauce. This went in my permanent cookbook!