Short-Cut Italian Meatball Soup

photo of one bowl of soup with meatballs and pasta

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5 from 3 reviews

This Italian meatball soup is cozy, comforting and ridiculously easy to make. You only need six ingredients and 15 minutes to make it.


  • 2 cups low sodium chicken broth
  • 1/2 cup water
  • 1/2 cup jarred marinara sauce
  • 12 ounces frozen Italian-style beef meatballs (see note)
  • 3 ounces fusilli pasta
  • 3 tablespoons chopped parsley, divided
  • 2 tablespoons grated Parmesan cheese


  • Bring the broth, water and marinara sauce to a boil over high heat. Add the meatballs and as soon as the liquid starts to boil again add the pasta. 
  • Adjust the heat so you maintain a low boil, about medium heat. Cover and simmer the soup for 5 minutes. Uncover and simmer the soup for 6 to 7 minutes or until the pasta is tender.
  • Add the 2 tablespoons of parsley to the soup and stir. Garnish each serving with the grated cheese and the rest of the parsley.


Choose smaller meatballs that are 1/2-ounce or 1-ounce big. You can use beef meatballs or turkey meatballs.

Recipe adapted from Skinnytaste