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Easy Italian Meatball Soup

A delicious and hearty Italian Meatball Soup that comes together in less than 30 minutes and super easy to make. If you want it more "soupy" just add in a little more broth.


12 cooked meatballs, we used Beyond Meat

2 cups of short pasta, like Ditalini

2 tbsp vegan butter

1/2 onion, diced

1 cup of chopped baby carrots

1 cup of chopped celery

2 tbsp crushed garlic

15oz can of diced tomatoes

15oz can of tomato sauce

1 tbsp of dried Italian seasoning

1 bunch of Freshly chopped flat leaf parsley

6 cups of water

2 chicken less or beefless bouillon cubes

(Or you can use 6 cups of broth instead of water and bouillon)

Salt and pepper


Heat a large stock pot to medium

Add in your butter

Once melted add in your onion and cook 2-3 minutes

Add your carrots and celery and cook for 5 minutes

Add garlic, diced tomatoes and tomato sauce

Mix well

Add in your chicken less or beetles cubes and water

mix well

Cook until starting to boil

Add in your pasta and Italian seasoning

Cook until al dente

Season with salt and pepper

Stir in your meatballs

Turn off heat

Add in a handful of fresh parsley

Serve and garnish each bowl with parsley


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