Creamy Rigatoni Meatball Soup
Casey Rooney
This warm, comforting soup won't taste like you threw it together in less than 30 minutes!
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Dinner, Soup
Cuisine American, Italian
- 1 medium onion, diced
- 32 oz jar of your favorite marinara sauce
- 1 lb frozen meatballs I love the Trader Joe's turkey meatballs!
- 2 1/2 cups chicken stock
- 1 tbsp tomato paste
- 1 cup ricotta cheese
- 1 teaspoon Italian seasoning
- 4 cups dry rigatoni (or your fave pasta!)
- 1 tsp salt
- 1 tbsp olive oil
- Pinch of sugar & red pepper flakes (optional)
In a stockpot or soup pot, heat about a tablespoon of olive oil.
When oil is hot, add diced onion and cook for 2-3 minutes.
Add marinara sauce, tomato paste, chicken stock, meatballs and italian seasoning; bring to a boil and simmer for about 5 minutes.
Add in rigatoni and cook 12-14 minutes or according to pasta's package instructions; stir occasionally.
Stir in ricotta cheese until incorporated into the soup. Add salt and stir.
Add in sugar and/or red pepper flakes, if using. Serve immediately.