This easy vegetable soup recipe with meatballs has a flavorful broth that will have your family running to the table!
How To Make This Easy Vegetable Soup Recipe
This recipe starts with juicy turkey meatballs made by Honeysuckle White Turkey. These meatballs feature Italian turkey sausage that is wrapped around gooey, melty cheese (makes this soup especially appealing to kids). The fact that the meatballs are premade is a HUGE timesaver too (making them especially appealing to me)! These meatballs are tender and lean without compromising flavor
I brown the meatballs in my Dutch oven just until they are browned, then I remove them and set them aside. You are left with all that turkey flavor just sitting at the bottom of your pot.
The next layer of flavor is the vegetables! I add a little olive oil to the hot dutch oven and layer in onions, garlic, zucchini, carrots, and mushrooms that all get cooked just until soft. I add in beef broth, crushed tomatoes, water and bring this to a simmer. I added shell-shaped pasta to this soup. The pasta makes it heartier and extra family-friendly. Once the pasta is al dente, I added my meatballs and some freshly chopped kale. The kale will only take a few minutes to soften and then it is time to serve up some soup!
Vegetable Soup Substitutions
I know mushrooms may not be a crowd pleaser when it comes to kids, so feel free to omit them! Zucchini, squash (almost any variety), broccoli, and green beans are all wonderful vegetables to use!
Pasta can be omitted if you find that the soup is too filling. If you don’t want to use shells, then orzo, elbow macaroni, or ditalini are great options.
For a deeper, richer flavor, you can add a little balsamic vinegar to the liquid. This is a great way to boost flavor with minimal effort (see this cassoulet)!
Can Vegetable Soup Be Frozen?
This easy vegetable soup recipe can be frozen IF you do not add any pasta. The problem with soups that have a lot of pasta is once they are frozen and then thawed, the pasta begins to break down. This soup will keep in the refrigerator for 1-2 days.
- 1 16 oz container HoneySuckle White Cheese Stuffed Italian Turkey Meatballs
- 4 teaspoons olive oil
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 small zucchini, diced
- 1/2 cup mushrooms,sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 14 oz cans beef broth
- 1 28 oz can crushed tomatoes
- 1 28 oz can water
- 2 cups mini shell shaped pasta
- 2 cups chopped kale
- Heat 2 teaspoons of olive oil in a Dutch oven placed over medium heat. Add meatballs, and cook until no longer pink. Remove meatballs and set aside.
- Heat remaining olive in the same Dutch oven. Add onions and cook until soft, about 3-4 minutes. Add garlic, carrots, zucchini and mushrooms. Cook an additional 5-7 minutes or until vegetables soften. Season vegetables with thyme, salt, and pepper.
- Stir in beef broth, crushed tomatoes, and water (fill the tomato can with water), bring to a slight boil.
- Add pasta and reduce heat. Cook until pasta is al dente
- Add kale to the soup, stir.
- Return meatballs to the soup and simmer until heated through and kale has wilted.
Amount Per Serving Calories 453Total Fat 23gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 9gCholesterol 55mgSodium 1739mgCarbohydrates 38gFiber 6gSugar 10gProtein 25g