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Italian Meatball Rigatoni Soup

This is a hearty winter soup recipe that the entire family will love. Includes tender meatballs and rigatoni noodles in a savory tomato broth.
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Course Main Course
Cuisine Italian
Servings 8

Equipment

  • Dutch Oven
  • Immersion Blender

Ingredients
  

  • 32 frozen Italian meatballs, prepared according to package directions 
  • 2 tbsp butter
  • 1 yellow onion, diced
  • 1 tbsp italian seasoning
  • salt and pepper, to taste
  • 2 tbsp minced garlic
  • 2 tbsp tomato paste
  • 1 (28 ounce) can crushed tomatoes, juices and all
  • 4 cups chicken broth
  • 1 tbsp parsley, chopped
  • 8 ounces uncooked rigatoni, prepared according to package directions
  • Grated Mozzarella cheese, divided onto soup bowls (about 2 cups total)

Instructions
 

  • 1. Melt butter in a skillet over medium heat. Saute the onion until translucent and soft; add in the Italian seasoning, salt and pepper, stirring for a couple minutes. Next, add in the garlic. Combine and cook until aromatic. 
    2. Add in the tomato paste and stir well. Then, add in the crushed tomatoes and chicken broth. 
    3. Simmer the soup for about 15 minutes; then, using a blender or a hand-held immersion blender (mine is Kitchen Aide-love it), puree the soup until smooth.
    4. Add the prepared meatballs into the soup, and bring to a simmer; continue simmering, uncovered, for 15 minutes more until the meatballs are tender. While doing this step, you can begin preparing the Rigatoni noodles.
    5. For serving, divide about ½ cup of cooked rigatoni noodles to each bowl, ladle in some of the soup along with 4-5 meatballs. Top with mozzarella cheese. Place under the broiler for about a minute to melt and slightly brown the cheese. Serve warm! Refrigerate leftovers.