Trader Joe’s Rigatoni Meatball Soup

This Trader Joe’s Rigatoni Meatball Soup is comfort in a bowl! And unlike most comfort food–it’s super quick and easy. It’s rich, creamy, and you can enjoy a hot bowl of this soup in less than 30 minutes! Enjoy this hearty soup with a side a garlic bread and a green salad.

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RECIPE INGREDIENTS

You’ll need the following ingredients to make this Trader Joe’s Rigatoni Meatball Soup:

** Complete ingredient list is in the the recipe card below

INGREDIENT NOTES & SUBSTITUTIONS

Meatballs: Trader Joe’s frozen Italian-style meatballs work best, but any frozen meatballs are fine. The mini party-size meatballs are nice because they cook quickly!

Pasta sauce: Use your favorite marinara sauce. For this recipe I used Trader Joe’s tomato basil marinara.

Pasta: Feel free to use your favorite pasta. I like using a “hearty” pasta because the leftovers hold up a bit better. Penne is a great choice, too.

Aglio Olio Seasoning: This is a delicious Italian-style spice blend from Trader Joe’s. It’s literally my favorite spice! If you can’t find it, you can substitute Italian seasoning.

EXPERT TIPS

1. Thickness: This soup is pretty thick–I like to call it a “stoup” because it’s a cross between a soup and a stew! If you want it thinner, more like a traditional soup, no problem. Just add a bit more chicken stock.
2. Storing leftovers: Store leftovers in an airtight container in the fridge for 3-4 days. Make sure to have extra chicken stock on hand, as the starch in the pasta will thicken the soup. You will need to thin out it out a bit when you reheat it.
3. Freezing: This soup freezes wonderfully! My only advice is to undercook the pasta a bit and freeze it separately (Yes! You can freeze pasta!). When you are ready to eat, just thaw the soup and add in the frozen pasta as the soup is reheating. Have a cup or so of chicken stock on hand if it becomes too thick.

Creamy Rigatoni Meatball Soup

Casey Rooney

This Trader Joe's Rigatoni Meatball Soup is comfort in a bowl! And unlike most comfort food–it's super quick and easy. It's rich, creamy, and you can enjoy a hot bowl of this soup in less than 30 minutes!

4.93 from 14 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Dinner, Soup

Cuisine American, Italian

Servings 6

Ingredients

  

1x2x3x

• 1 tbsp. olive oil
• 1 small onion, diced
• 25-32 oz jar of marinara sauce I used Trader Joe's tomato basil
• 1 32 oz. container of chicken stock See Note 1
• 1 tbsp tomato paste
• 1 tbsp Trader Joe's Aglio Olio seasoning you can substitute 1-2 tsp. Italian seasoning
• 1 16 oz. package of frozen meatballs Italian-style, turkey, and the party-size mini meatballs all work well
• 3 cups dry rigatoni or your favorite pasta
• 1 cup ricotta cheese
• Pinch of sugar

Instructions

 

• Cook the onion: In a stockpot or soup pot, heat about one tablespoon of olive oil. When oil is hot, add diced onion and cook for 2-3 minutes.
• Add: Add marinara sauce, tomato paste, chicken stock, meatballs, and Aglio Olio seasoning; bring to a boil and simmer for about 5 minutes. Add in rigatoni. Cover and simmer 12-14 minutes or according to the pasta package instructions; stir occasionally.
• Finish: Stir in ricotta cheese until incorporated into the soup. Add in sugar if using. Ladle into bowls and sprinkle on a little more Aglio Olio seasoning (optional).

  Note: The soup will become thicker upon standing, so if it needs to be thinned out, add extra chicken broth.

Notes

Note 1: This soup is pretty thick–I like to call it a “stoup” because it’s a cross between a soup and a stew! If you want it thinner, more like a soup, no problem. Just add a bit more chicken stock.

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