Rustic Parmesan Meatball & White Bean Tomato Soup is a cozy, hearty dish that brings together tender meatballs, creamy white beans, and a rich tomato broth infused with Parmesan and herbs. It’s the kind of soul-warming meal I turn to when I want something comforting, filling, and full of homemade flavor.
Why You’ll Love This Recipe
I love how this soup combines everything I crave in one bowl—protein-packed meatballs, wholesome beans, and a savory tomato base, all tied together with the salty depth of Parmesan. It’s rustic and satisfying without being heavy, and it makes the kitchen smell amazing as it simmers. Plus, it’s easy to prep ahead and tastes even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Ground beef or a mix of ground beef
-
Parmesan cheese, grated
-
Garlic, minced
-
Eggs
-
Breadcrumbs
-
Salt and pepper
-
Olive oil
-
Onion, chopped
-
Carrots, chopped
-
Celery, chopped
-
Crushed tomatoes or diced tomatoes
-
White beans (like cannellini or great northern), drained and rinsed
-
Chicken or vegetable broth
-
Italian seasoning or dried oregano and thyme
-
Bay leaf
-
Fresh parsley or basil for garnish
Directions
-
I start by mixing the ground meat with Parmesan, breadcrumbs, eggs, minced garlic, salt, and pepper. Then I roll the mixture into small meatballs.
-
In a large soup pot or Dutch oven, I heat olive oil and brown the meatballs in batches until they’re golden on the outside. I remove them and set them aside.
-
In the same pot, I sauté chopped onion, carrots, and celery until softened and fragrant.
-
I stir in the crushed tomatoes, broth, white beans, herbs, and a bay leaf, scraping up any brown bits from the bottom.
-
I return the meatballs to the pot, bring everything to a simmer, and let the soup cook gently for about 25–30 minutes, or until the meatballs are cooked through and the flavors have come together.
-
I remove the bay leaf, taste, and adjust seasoning.
-
Before serving, I stir in a handful of grated Parmesan and top each bowl with fresh herbs.
Servings and timing
This recipe serves 6 people. It takes about 20 minutes to prep and around 35 minutes to cook, totaling approximately 55 minutes from start to finish.
Variations
Sometimes I swap out the ground meat for ground turkey or chicken for a lighter version. I’ve also added a splash of cream at the end for a richer texture. If I’m out of white beans, chickpeas work well too. I occasionally throw in a handful of baby spinach during the last few minutes for added greens.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. This soup also freezes beautifully—I freeze it in individual portions and thaw overnight in the fridge before reheating.
FAQs
Can I make the meatballs ahead of time?
Yes, I often prep and refrigerate or freeze the meatballs raw. Then I just brown and simmer them when I’m ready to cook the soup.
What type of white beans should I use?
I usually go for cannellini or great northern beans. They’re creamy and hold up well in the broth.
Can I make this soup vegetarian?
Yes, I skip the meatballs and use vegetable broth. I sometimes add mushrooms or plant-based meat alternatives for extra texture.
How do I keep the meatballs from falling apart?
I make sure to include enough binder—breadcrumbs and egg—and avoid overmixing the meat. Browning them first helps them hold their shape in the soup.
What’s the best way to serve this?
I love serving it with crusty bread or garlic toast. A sprinkle of extra Parmesan on top doesn’t hurt either.
Conclusion
Rustic Parmesan Meatball & White Bean Tomato Soup is a heartwarming meal that feels both comforting and homemade. With its savory broth, hearty beans, and cheesy meatballs, it hits all the right notes. It’s one of those soups I turn to again and again when I want something easy, filling, and full of flavor.
Print
Rustic Parmesan Meatball & White Bean Tomato Soup
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Description
Rustic Parmesan Meatball & White Bean Tomato Soup is a hearty, comforting soup filled with tender homemade meatballs, creamy white beans, and a savory tomato-Parmesan broth. It’s the perfect cozy meal for chilly days or whenever you need a warm, satisfying bowl.
Ingredients
- 1 lb ground beef or beef
- 1/3 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 egg
- 1/3 cup breadcrumbs
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (28 oz) crushed or diced tomatoes
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 tsp Italian seasoning or 1/2 tsp dried oregano and 1/2 tsp thyme
- 1 bay leaf
- 1/4 cup grated Parmesan (for stirring in)
- Fresh parsley or basil, chopped, for garnish
Instructions
- In a bowl, mix ground meat, Parmesan, garlic, egg, breadcrumbs, salt, and pepper. Roll into small meatballs.
- Heat olive oil in a large soup pot over medium heat. Brown meatballs in batches, then set aside.
- In the same pot, sauté onion, carrots, and celery until softened, about 5–7 minutes.
- Stir in tomatoes, broth, white beans, herbs, and bay leaf, scraping up any browned bits from the pot.
- Return meatballs to the pot and bring to a simmer.
- Simmer uncovered for 25–30 minutes until meatballs are cooked through and soup is flavorful.
- Remove bay leaf, taste, and adjust seasoning. Stir in 1/4 cup Parmesan.
- Serve hot, garnished with fresh herbs and extra cheese if desired.
Notes
- Use ground turkey or chicken for a lighter version.
- Add a splash of cream for a richer finish.
- Chickpeas can substitute for white beans.
- Stir in baby spinach in the last few minutes for extra greens.
- Soup freezes well—store in individual portions for easy reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 85mg
