Rustic Parmesan Meatball & White Bean Tomato Soup

Rustic Parmesan Meatball & White Bean Tomato Soup is a rich, hearty dish that’s full of Italian-inspired comfort. Juicy, savory meatballs simmer in a tomato-based broth along with creamy white beans and tender vegetables, all finished with a sprinkle of Parmesan. I love making this soup when I want something cozy and filling with deep flavor and minimal fuss.

Why You’ll Love This Recipe

I love this recipe because it’s a complete meal in one pot—protein-packed, full of vegetables, and loaded with comforting textures. The meatballs are tender and cheesy, the beans add creaminess, and the tomato broth ties it all together with a slightly tangy, rustic flavor. It tastes like it’s been simmering for hours, but I can pull it together in under an hour. It’s also easy to reheat and perfect for leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

• Ground beef

• Grated Parmesan cheese

• Breadcrumbs

• Egg

• Garlic (minced)

• Italian seasoning

• Salt and pepper

For the Soup:

• Olive oil

• Onion (chopped)

• Carrots (diced)

• Garlic (minced)

• Crushed tomatoes

• Chicken or vegetable broth

• White beans (cannellini or great northern, rinsed and drained)

• Tomato paste (for richness)

• Italian seasoning or dried basil/oregano

• Salt and pepper

• Optional: spinach or kale for added greens

• Extra Parmesan for topping

Directions

1. I start by mixing the meatball ingredients in a large bowl—ground meat, Parmesan, breadcrumbs, egg, garlic, and seasoning—until just combined.

2. I roll the mixture into small meatballs and set them aside.

3. In a large pot, I heat olive oil over medium heat and sauté the onion and carrots until softened, about 5 minutes.

4. I stir in the garlic and tomato paste, cooking for another minute.

5. I add the crushed tomatoes, broth, white beans, Italian seasoning, salt, and pepper, then bring the mixture to a simmer.

6. I gently drop in the meatballs, cover, and let the soup simmer for 20–25 minutes, until the meatballs are fully cooked.

7. If using greens, I stir them in during the last 5 minutes to let them wilt.

8. I serve the soup hot, topped with extra Parmesan and fresh herbs if I have them.

Servings and timing

This recipe makes about 4 to 6 servings. It takes around 20 minutes to prepare and 30 minutes to cook, so I usually have it ready in about 50 minutes total.

Variations

• I sometimes use turkey or chicken instead of beef for a lighter version.

• For extra depth, I sear the meatballs before adding them to the soup.

• I like adding a small pasta like ditalini or orzo to make it even heartier.

• I swap beans with chickpeas if I want a slightly different texture.

• To make it dairy-free, I skip the cheese or use a plant-based alternative.

Storage/reheating

I store the soup in an airtight container in the fridge for up to 4 days. The flavors get even better overnight. When reheating, I use the stovetop or microwave, stirring occasionally and adding a splash of broth or water if it thickened too much. This soup also freezes well—I freeze it in individual portions and thaw overnight in the fridge or reheat straight from frozen on the stovetop.

FAQs

Can I make the meatballs ahead of time?

Yes, I often prep the meatballs a day ahead and keep them chilled until I’m ready to cook the soup. They can also be frozen raw or cooked.

Can I use canned diced tomatoes instead of crushed?

Yes, but I prefer crushed tomatoes for a smoother texture. If I use diced, I sometimes blend part of the soup for a creamier base.

What kind of beans work best?

I usually use cannellini or great northern beans because they’re soft and creamy, but navy beans or even butter beans work well too.

Can I use store-bought meatballs?

Yes, when I’m short on time, I use fully cooked frozen meatballs and let them simmer directly in the soup until heated through.

Is this soup good for meal prep?

Definitely. I portion it into containers and refrigerate or freeze it. It reheats beautifully and makes a filling lunch or dinner.

Conclusion

Rustic Parmesan Meatball & White Bean Tomato Soup is one of those meals that feels like a warm hug in a bowl. It’s rich, hearty, and full of flavor from the homemade meatballs, creamy beans, and savory broth. Whether I’m cooking for the family or stocking the freezer for busy days, this soup always delivers comfort and satisfaction.

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