italian vegetable and meatball soup
Pantry soups are my go to. Occasionally I make one and my husband says "write that one down". This is one of those.
yield
6 -8
prep time
15 Min
cook time
45 Min
method
Stove Top
Ingredients For italian vegetable and meatball soup
-
1 Tbspolive oil
-
1/2 lbground beef
-
1/4 lbitalian sausage, casing removed
-
1onion, chopped
-
1carrot, diced
-
2ribs celery, diced
-
1 clovegarlic, crushed
-
1 candiced tomatoes, 15 oz
-
1 tspitalian seasoning
-
1 canwhite beans, drained
-
1/2head napa cabbage, roughly chopped
-
1 Tbsptomato paste
-
32 ozchicken broth
-
salt and pepper
-
1 pkg cheese ravioli from refrigerator section (like butoni or rana brand), cooked
-
parmesan cheese for ganish
-
water if needed
How To Make italian vegetable and meatball soup
-
1Mix ground beef and Italian sausage. Form into small meatballs.
-
2Heat olive oil in soup pot. Add onion, carrots, celery, and garlic. Sweat until onion is translucent.
-
3Add the broth, Italian seasoning, tomatoes with juice, tomato paste, salt and pepper. Cover and bring to a simmer.
-
4Drop the meatballs into the simmering broth. Simmer for 20 minutes.
-
5While the soup is simmering, cook the ravioli, drain and set aside.
-
6Add the drained beans and the cabbage. At this point I decide if it is soupy enough. If not, add water. Simmer for 10 minutes.
-
7To serve place 4 or 5 ravioli in a bowl and spoon the soup over. Garnish with Parmesan cheese.
-
8Note: This is the basic recipe. In summer I often add zucchini. I've also used butter beans instead of white beans. Use whatever you have on hand! It's also good with shell pasta instead of ravioli.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT