With only five ingredients and under 30 minutes from start to finish, this easy Italian Meatball Soup is a reliable weeknight winner. It’s simple, satisfying, and built to become a family favorite.
This post was created in partnership with Vons. All opinions are my own.
When busy weeknights demand something quick, comforting, and fuss-free, this Italian meatball soup delivers. It’s built from quality, pantry-friendly ingredients and takes just minutes to prep. Using frozen meatballs and a jarred marinara keeps the work minimal while maintaining great flavor—perfect for families, meal prep, or anyone who wants a hearty bowl without a long recipe.
The soup’s base is a rich combination of marinara sauce and beef broth which creates a robust, tomato-forward broth. Frozen Italian-style meatballs simmer in the sauce to warm through, while Great Northern beans add creamy texture and protein. A generous sprinkle of grated Parmesan brings salty, savory finish to each bowl.
What you’ll need
- Frozen Italian-style pork and beef meatballs — for extra time, you can make homemade meatballs in under 30 minutes and use those instead.
- Marinara sauce — any favorite jarred pasta sauce works well.
- Beef broth — for depth; you can substitute chicken broth if preferred.
- Great Northern beans — drained and rinsed for a creamy bite.
- Grated Parmesan cheese — to finish each bowl with savory richness.
Step-by-step instructions
- Create the base. In a large saucepan over high heat, combine the marinara sauce and beef broth. Bring to a simmer.
- Add meatballs and beans. Add the frozen meatballs directly to the simmering sauce, then stir in the drained and rinsed beans.
- Simmer gently. Cover, reduce heat to medium, and let the soup simmer for about 25 minutes to allow the flavors to meld and the meatballs to heat through.
- Finish and serve. Ladle the soup into bowls and top with grated Parmesan. Add fresh basil or a pinch of red pepper flakes if desired.
Optional additions
This recipe is intentionally simple, but it’s also versatile. Here are a few easy ways to customize the soup depending on what you have on hand or the flavor profile you want to highlight.
- Spinach: Stir in 3–4 cups of fresh spinach during the last five minutes of cooking for a fresh, leafy boost.
- Mirepoix (onion, carrot, celery): Sauté 1/2 cup each of diced onion, carrots, and celery in a tablespoon of olive oil for 5–6 minutes before adding the marinara and broth to deepen the base.
- Pasta: Add 1 cup small pasta (mini shells, small penne, or macaroni) with the meatballs for a heartier bowl. Cook until tender.
- Mozzarella-topped: Spoon soup into oven-safe bowls, top with shredded mozzarella, and broil 1–2 minutes until melted for a meatball parmesan-style finish.
- Red pepper flakes: Sprinkle on top for a spicy kick.
- Mushrooms and garlic: Sauté 8 oz sliced mushrooms and 3–4 cloves minced garlic in a tablespoon of olive oil for 4–5 minutes before adding liquids.
- Frozen vegetables: Stir in 1 cup of mixed frozen vegetables (broccoli, cauliflower, carrots) during the last five minutes of cooking for extra nutrients and color.
What to serve with it
This soup stands well on its own, but it’s excellent with bread for dunking. Some classic options to pair with the soup:
- Garlic bread
- Rosemary focaccia
- Cheesy garlic bread nachos
- Buffalo cheesy pizza bread
More soup recipes
If you love easy soups, try these comforting ideas for future meals:
- Chai-spiced butternut squash soup
- Roasted tomato soup
- Pasta e fagioli (with gluten-free, Instant Pot, and slow cooker options)
- 30-minute sweet potato soup
- Tomato basil gnocchi soup
- Thai coconut potsticker soup
- Slow cooker French onion meatball soup
Recipe: Italian Meatball Soup
Summary: A fast, five-ingredient Italian Meatball Soup that’s ready in about 29 minutes—ideal for busy weeknights and picky eaters alike.
Servings: 6 people
Prep time: 4 minutes • Cook time: 25 minutes • Total time: 29 minutes
Author: Whitney Bond
Ingredients
- 25 ounce jar marinara sauce
- 3 cups beef broth
- 24 ounce package frozen Italian meatballs (pork and beef)
- 15 ounce can Great Northern beans, drained and rinsed
- 1/2 cup grated Parmesan cheese
Instructions
- Pour the marinara sauce and beef broth into a large saucepan and bring to a simmer over high heat.
- Add the frozen meatballs and the drained, rinsed beans to the simmering liquid.
- Cover, reduce heat to medium, and cook for 25 minutes until meatballs are heated through and flavors are combined.
- Remove the lid, ladle into bowls, and top each serving with grated Parmesan.
Notes
- Serving size: Each serving is approximately 1 cup of soup with four meatballs.
- Slow cooker option: Combine marinara, broth, meatballs, and beans in a slow cooker. Cook on high for 3–4 hours or on low for 8 hours.
- Storage: Refrigerate leftovers for up to 3–4 days. Reheat gently on the stovetop. If you added pasta, store separately for best texture.
Nutrition (approximate per serving)
- Calories: 486 kcal
- Carbohydrates: 30 g
- Protein: 31 g
- Fat: 28 g
- Sodium: 1769 mg
- Fiber: 8 g