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Rustic Parmesan Meatball & White Bean Tomato Soup

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Rustic Parmesan Meatball & White Bean Tomato Soup is a cozy, one-pot meal featuring juicy meatballs simmered in a savory tomato broth with white beans and vegetables. Topped with Parmesan, it’s a hearty and comforting Italian-inspired dish perfect for weeknights or meal prep.

Ingredients

  • For the Meatballs:
  • 1 lb ground beef
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste
  • For the Soup:
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 2 cans white beans (cannellini or great northern), rinsed and drained
  • 1 tsp Italian seasoning or dried basil/oregano
  • Salt and pepper, to taste
  • Optional: 2 cups spinach or kale
  • Extra Parmesan for topping

Instructions

  1. In a large bowl, mix ground beef, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, salt, and pepper until just combined.
  2. Shape into small meatballs and set aside.
  3. Heat olive oil in a large pot over medium heat. Sauté onion and carrots until softened, about 5 minutes.
  4. Stir in garlic and tomato paste; cook for 1 minute.
  5. Add crushed tomatoes, broth, white beans, Italian seasoning, salt, and pepper. Stir to combine and bring to a simmer.
  6. Gently add the meatballs to the soup. Cover and simmer for 20–25 minutes, or until meatballs are cooked through.
  7. If using spinach or kale, stir in during the last 5 minutes of cooking to wilt.
  8. Serve hot, topped with extra Parmesan and fresh herbs if desired.

Notes

  • Swap ground beef with turkey or chicken for a lighter version.
  • Sear meatballs before adding to soup for extra flavor.
  • Use crushed or diced tomatoes depending on preferred texture.
  • Add small pasta for a heartier soup.
  • This soup freezes well—freeze without greens for best results.

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