Creamy 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!
Ingredients
- 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.
Tried this recipe?Let us know how it was!