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Meatball And Vegetable Soup With Pasta Recipe

This is a sponsored post written by me on behalf of Carando®. All opinions are 100% mine.

Fall is almost here which has me craving cooler weather and all the comfort foods that come with it. Some of my favorites are pasta with a spicy sauce, creamy soups, and anything made with the traditional fall spices.

I enjoy trying different dishes and doing makeovers of old favorites, which is why I just had to turn meatballs into soup ala this Meatball and Vegetable Soup with Pasta Recipe. And, I have to say I’m SO glad I did.

This meatball soup is warm and hearty for those cool days while having a nice meat and veggie balance. Meatball And Vegetable Soup With Pasta Recipe While I’d love to say I have all the time in the world to make everything from scratch, we all know that’s just not true if you want dinner on the table for the family before bedtime. That’s why I take shortcuts where I can with tried and true brands like the Carando Abruzzese Italian Meatballs that you can find at your local Kroger grocery stores.

Meatball And Vegetable Soup With Pasta Recipe

Carando has been around since the early 1900’s so you know their products have to be good. The Abruzzese meatballs contain blended Italian cheese and herbs that help to make this soup extra flavorful and honestly likely taste better than any I could put together myself.


We really enjoy Italian-style dinners but good food often takes a lot of time we just don’t have during the week. That’s why I love that I can have all the Italian flavors I love in minutes with the various meatballs, sausages, and Charcuterie items that Carando makes.

I especially like their meatballs because not only are they delicious and stay moist and tender in cooking, but they are uniform in size and shape so you know they’re all going to be done cooking at the same time. I have to admit it’s hard for me to not sneak a couple after browning them before they go into the soup to simmer.

Meatball And Vegetable Soup With Pasta Recipe

But, they are extra good swimming in this beefy tomato broth, with lots of veggies like carrots, peas, and mushrooms, and pasta. It’s a complete meal in a bowl but I also like to serve it with a garnish of freshly grated parmesan cheese and some chopped basil on the top with a slice of garlic toast on the side to dunk.

Meatball And Vegetable Soup With Pasta Recipe

What To Serve Meatball And Vegetable Soup With Pasta Recipe

This is a great all-in-one dinner but if you’d like some homemade bread to dip in the soup or a dessert here are some ideas.

Here’s how to put this meatball and vegetable soup with pasta recipe together.

Meatball And Vegetable Soup With Pasta Recipe

Meatball And Vegetable Soup With Pasta Recipe

Meatball And Vegetable Soup With Pasta Recipe

Yield: 8 Servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Have the best of both pasta and soup worlds with this Meatball and Vegetable Soup with Pasta recipe.


  • ~2 Tablespoons olive oil
  • 2 pounds (2 packages) Carando Meatballs
  • 1 Tablespoon butter
  • 1 cup white or yellow onion, chopped
  • 10 - 16 ounces white or portabella mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • Salt and pepper to taste
  • 1 6 ounce can tomato paste
  • 1 32 ounce box beef broth (preferably low-sodium - more may be needed depending on your pasta/desired thickness of soup)
  • 1 32 ounce can crushed tomatoes
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes (optional)
  • ½ pound small pasta of choice (I used farfalle aka bowties, but ditalini and orzo are also good choices)
  • 2 cups mixed vegetables (I used frozen pea/carrot/corn/green bean blend)
  • Garnish ideas: Fresh chopped basil and grated parmesan cheese


  1. Place a large pot on the stove over medium-high heat.
  2. Once the pan has heated up add in the olive oil and swirl the pan so that the entire surface is coated.
  3. Add the meatballs in a single layer and brown for about 2 minutes per side. If you prefer, you can skip this step but I like the color and texture it provides for the meatballs.
  4. Once the meatballs are browned, remove them from the pot onto a plate and set aside.
  5. Add butter, mushrooms, and onions to the pot and sautee until mushrooms soften and onions start turning translucent, about 3 - 5 minutes.
  6. Add garlic and stir for about 1 minute.
  7. Season ingredients with a pinch of salt and pepper, then add in tomato paste. Stir while continuing to cook for about 1 minute.
  8. Add in beef broth, tomatoes, oregano, and red pepper flakes. Stir to break up any large chunks of tomato and to thoroughly combine.
  9. Bring soup to low boil and then add in meatballs and pasta. Cook for about 6 - 8 minutes or until pasta is very al dente.
  10. Add in vegetables and simmer until hot and pasta is at desired doness. Taste for seasoning before serving.
  11. According to the pasta and veggies you used, the soup may have thickened more than you want. If it's too thick, just add in more beef broth until the desired consistency and heat through.
  12. Garnish with herbs and cheese before serving if desired.


To make the soup stretch further you could also add beans, spinach, kale, or other soup veggies you enjoy.

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