Italian Meatball Soup a hearty soup filled with fun little Italian sausage meatballs, veggies, pasta, and a ton of flavor, the perfect comfort food for this time of year.
Italian meatball soup easy to make and soup that your whole family will love. This soup is perfect for lunch or dinner with a slice of crusty bread and a side salad.
For me, soup is a must at this time of year. It’s my go-to comfort food when the wind is blowing and the temperature dips down. There is nothing more comforting than a hot bowl of soup. And in the winter you will find me making a big batch of soup almost every week.
We went out to eat a while back and a cup of soup was an option for one of the sides with the dinner. The restaurant we were at had a few different soups to chose from. Italian meatball soup was one of the choices and since I had never eaten this type of soup before, I ordered it.
I have to say that I really loved the soup. And since I loved the soup you know that I had to recreate it at home.
I have a grocery store in my town that sells Italian sausage by bulk, it is some of the best Italian sausage that I have eaten. So I took the easy way on the meatballs and bought some of this sausage for the meatballs in this soup.
This Italian meatball soup is basically a vegetable soup with Italian herbs and Italian sausage meatballs, and pasta.
I wanted a pasta that was small and the ditalini was a perfect choice. For the seasoning, I used basil, oregano, parsley, and bay leaf. These seasonings give the soup a bold Italian flavor.
If you are looking for a soup that is full of flavor I hope you will try a bowl of Italian meatball soup. It will not disappoint you.
Looking for additional soup recipes? Here you go, check these out:
- 3 tablespoons olive oil divided
- 1 pound Italian sausage bulk
- 1 medium green pepper chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 1/2 cup carrots sliced
- 1 cup mushrooms sliced
- 2 stalks celery chopped
- 1-14.5 ounce can diced tomatoes
- 64 ounces vegetable broth
- 1/4 teaspoon parsley
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 bay leaf
- 1 1/4 cup ditalini pasta
- Salt and pepper to taste
In a large Dutch oven heat 2 tablespoon of olive oil. Make th Italian sausage into bite-size meatballs about a 3/4 to 1-inch balls.
Cook meatballs in the Dutch oven until they are no longer pink inside. Time may vary depending on the size of the meatballs. Remove the meatballs from the Dutch oven and set aside. Drain any excess grease.
Add the other tablespoon of olive oil to the Dutch oven and add the green pepper, onion, garlic, carrots, mushrooms, and celery. Cook for 5 to 8 minutes or until the vegetables are just about tender.
Add the diced tomatoes, vegetable broth, parsley, oregano, basil, bay leaf, and pasta. Turn the heat up to medium-high and bring to a boil. Reduce heat to medium and continue to cook until the pasta and the vegetables are tender about 15 to 20 minutes. Season with salt and pepper.