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Hearty Tuscan ‘Marry Me’ Meatball Soup Recipe

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4.1 from 87 reviews

This Hearty Tuscan ‘Marry Me’ Meatball Soup combines flavorful meatballs, tender fusilli pasta, and a creamy tomato-based broth infused with a special Tuscan spice blend. Enhanced with kale and sundried tomatoes, it delivers a comforting and savory experience perfect for any meal.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Soup

  • 10 ounces organic meatballs, fresh or frozen (chicken, plant-based, or ground beef)
  • 4 ounces fusilli pasta, uncooked
  • 1-2 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 5 cups chicken or beef stock, organic
  • 3 tablespoons organic all-purpose flour
  • 1½ tablespoons Tuscan Marry Me blend (store-bought or homemade)
  • 1 teaspoon sea salt
  • 4 tablespoons organic tomato paste
  • 1 cup organic heavy cream
  • 3 tablespoons white cooking wine (or substitute with chicken stock)
  • 5-6 sundried tomatoes, roughly chopped (or Herb Roasted Tomatoes)
  • 1 cup chopped kale
  • 1 cup freshly-grated Parmesan cheese

Optional Topping

  • Freshly-grated Parmesan cheese

Instructions

  1. Prepare the Meatballs: If using frozen meatballs, thaw them according to package instructions. If fresh, ensure they are cooked through or ready for simmering in the soup.
  2. Sauté Aromatics: Heat 1-2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, taking care not to burn it.
  3. Create the Base: Sprinkle 3 tablespoons of all-purpose flour over the garlic and stir for about 1 minute to form a roux, which will thicken the soup.
  4. Add Liquids and Seasonings: Gradually whisk in 5 cups of organic chicken or beef stock, ensuring there are no lumps. Stir in the 1½ tablespoons of Tuscan Marry Me blend, 1 teaspoon sea salt, and 4 tablespoons of tomato paste. Bring the mixture to a gentle simmer to meld the flavors.
  5. Add Meatballs and Sundried Tomatoes: Place the meatballs into the simmering broth along with the roughly chopped sundried tomatoes. Allow them to cook together for about 10 minutes, ensuring meatballs are fully heated or cooked.
  6. Cook the Pasta: Add 4 ounces of uncooked fusilli pasta directly into the soup and cook according to the pasta package instructions, usually 7-10 minutes, until al dente.
  7. Incorporate Greens and Cheese: Stir in 1 cup of chopped kale and allow it to wilt, about 3-5 minutes. Then add 1 cup of freshly grated Parmesan cheese, stirring until melted and well blended.
  8. Finish with Cream and Wine: Pour in 1 cup of heavy cream and 3 tablespoons of white cooking wine (or chicken stock if substituted). Stir well and cook for another 3-5 minutes, adjusting seasoning to taste.
  9. Serve: Ladle the soup into bowls and top with additional freshly grated Parmesan cheese if desired. Serve hot for a comforting and hearty meal.

Notes

  • The Tuscan Marry Me blend can be purchased or homemade using Italian herbs like rosemary, thyme, oregano, basil, and crushed red pepper flakes.
  • Substitute meatballs with plant-based options for a vegetarian version, using vegetable stock instead of chicken or beef stock.
  • White cooking wine can be omitted or replaced with chicken stock if you prefer a non-alcoholic version.
  • For gluten-free, use gluten-free pasta and flour alternatives.
  • Make sure to use good quality organic ingredients for the best flavor.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Tuscan, Italian

Find it online: https://allyumcooks.com/hearty-tuscan-marry-me-meatball-soup-recipe/