Meatball Minestrone Soup | Italian Food Forever

There is nothing quite as comforting as a hearty bowl of soup, and this Meatball Minestrone is as satisfying as it is versatile. It’s the kind of recipe that welcomes improvisation, making it ideal for clearing out the refrigerator or using whatever vegetables and pantry staples you have on hand.

The star of this version is the tender meatballs, made with turkey sausage to keep the dish on the lighter side. Of course, you could just as easily swap in pork, veal, or beef, depending on what you prefer or have available. Along with the meatballs, beans and pasta provide body and substance, ensuring that every spoonful is both nourishing and filling. I happened to have orecchiette pasta and a can of pinto beans in my pantry, but any small pasta shape and any bean variety—cannellini, kidney, or even chickpeas—would work beautifully.

Because of its balance of protein, vegetables, and starch, this minestrone truly becomes a meal in itself. All it needs is a loaf of crusty Italian bread for dipping and perhaps a crisp green salad on the side. The flavors are so robust that the soup doesn’t demand much in the way of garnish, though a final flourish of grated Pecorino Romano adds just the right savory finish.

This is the kind of soup that tastes even better the next day as the flavors meld together, making it a wonderful option for meal prep or family dinners where leftovers are welcome.

Buon Appetito!
Deborah Mele