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Tomato Soup with Mini Meatballs

Tired of boring, plain tomato soup? Shake things up and make that side-soup into a main-course meal, with hearty sausage meatballs, fresh fennel, and pasta.

Serves 6
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
359 calories per serving


> 4 raw sweet Italian sausages
> 1/2 tbsp fennel seeds
> 1 tbsp olive oil
> 4 cups prepared  tomato soup
> 2 cups mini pasta shells
> 1 fennel bulb


Remove sausage from casings. Mix the fennel seeds with the sausage meat and form into balls the size of a large marble. Heat the oil in a large, heavy-bottomed pot and cook the meatballs over medium heat for 4 min. or until golden brown. Transfer the meatballs to a plate and set aside.
Remove any excess oil from the pot, then add the tomato soup and 2 cups water. Bring to a boil. Add the pasta and cook over medium heat for 3 min.
While pasta cooks, slice a small piece off the bottom of the fennel bulb and remove the green top. (Reserve the greens as a garnish.) Halve the fennel bulb, cut out the core, and cut the fennel into thin slices.
Add the meatballs and fennel to the soup and simmer for 3 min. or until the pasta is al dente. Divide the soup among 6 bowls and garnish with the fennel greens.

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