This hearty Italian meatball soup comes together in just 25 minutes thanks to fully cooked frozen meatballs and canned cannellini beans. A splash of white wine adds depth to the savory beef broth, while baby spinach and red bell pepper round out the bowl with color and nutrition. Ladle into bowls and finish with a sprinkle of Parmesan for a satisfying weeknight meal. 

Active time: 10 minutes | Total time: 25 minutes

Italian Meatball Soup

Ingredients

• 1 tbsp olive oil, divided
• 30 fully cooked frozen Italian-style meatballs, unthawed
• 1 large (150g) onion, chopped
• 1 medium (120g) red bell pepper, chopped
• 3 garlic cloves, minced
• 2 tsp dried Italian seasoning (salt-free)
• 1/2 cup dry white wine
• 6 cups low-sodium beef broth
• 1 (15 oz./425g) can reduced-sodium cannellini beans, rinsed and drained
• 2 cups (60g) packed baby spinach leaves
• 6 tsp grated Parmesan cheese

Directions

Heat 2 tsp olive oil in a Dutch oven or soup pot over medium heat. Add the meatballs and cook for 2–3 minutes, turning occasionally, until browned on all sides. Transfer to a plate and set aside.

Heat the remaining 1 tsp olive oil in the same pot. Add the onion, bell pepper, garlic, and Italian seasoning and cook, stirring frequently, for 3 minutes or until tender. Stir in the white wine and cook for 1 minute, or until the wine has almost evaporated. Stir in the beef broth, reserved meatballs, and cannellini beans.

Bring the mixture to a boil, then reduce the heat and simmer for 10–12 minutes, or until the meatballs are heated through and the vegetables are tender. Stir in the spinach and cook for 1 minute, or until wilted.

Ladle into bowls and sprinkle each serving with 1 tsp Parmesan cheese.

Serves: 6 | Serving Size: 1 1/2 cups (includes 5 meatballs and 1 tsp Parmesan per serving)

Nutrition (per serving): Calories: 354; Total Fat: 21g; Saturated Fat: 8g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 1g; Cholesterol: 40mg; Sodium: 857mg; Carbohydrate: 21g; Dietary Fiber: 5g; Sugar: 5g; Protein: 17g

Nutrition Bonus: Potassium: 495mg; Iron: 18%; Vitamin A: 20%; Vitamin C: 40%; Calcium: 13% 

Originally published December 2015; Updated June 2026

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