Name: Rustic Parmesan Meatball & White Bean Tomato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-Inspired
Ingredients: 1 lb ground beef or Italian sausage; 1/2 cup breadcrumbs; 1/2 cup grated Parmesan cheese; 1 large egg; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 1 medium onion, diced; 2 carrots, sliced; 2 celery stalks, sliced; 2 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 2 tablespoons tomato paste; 6 cups chicken or vegetable broth; 2 cans (15 oz each) white beans, drained and rinsed; 1 teaspoon Italian seasoning; 1/4 teaspoon red pepper flakes (optional); 2 tablespoons fresh basil or parsley, chopped; Parmesan cheese, for serving

I love making Rustic Parmesan Meatball & White Bean Tomato Soup when I want something hearty, cozy, and deeply satisfying. It’s a rich, tomato-based soup filled with tender meatballs, creamy white beans, and finished with savory Parmesan that brings everything together beautifully.

Why You’ll Love This Recipe

I like this recipe because it feels like a complete meal in one bowl. The meatballs make it filling, the white beans add creaminess without heaviness, and the tomato broth is comforting and full of flavor. I also enjoy how rustic and forgiving it is, making it perfect for relaxed cooking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef or Italian sausage
breadcrumbs
Parmesan cheese
egg
garlic
salt
black pepper
olive oil

onion
carrots
celery
garlic
crushed tomatoes
tomato paste
chicken or vegetable broth
white beans
Italian seasoning
red pepper flakes (optional)
fresh basil or parsley
Parmesan cheese for serving

Directions

I start by mixing the ground meat with breadcrumbs, grated Parmesan, egg, garlic, salt, and black pepper. I roll the mixture into small meatballs and set them aside.

In a large pot, I heat olive oil over medium heat and brown the meatballs briefly on all sides. I remove them from the pot and set them aside.

In the same pot, I add onion, carrots, and celery, cooking until softened. I stir in the garlic and cook until fragrant, then add tomato paste and let it cook for a minute to deepen the flavor.

I pour in the crushed tomatoes and broth, stirring well. I add the white beans, Italian seasoning, and red pepper flakes if using. I return the meatballs to the pot and let the soup simmer gently for about 25 to 30 minutes, until the meatballs are fully cooked and the flavors are well combined.

I finish the soup with fresh herbs and serve it hot with extra grated Parmesan on top.

Servings and timing

I usually get about 6 servings from this recipe.
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour

Variations

I sometimes use ground turkey for lighter meatballs. When I want extra vegetables, I add spinach or kale near the end of cooking. I also enjoy using fire-roasted tomatoes for a slightly smoky flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the soup gently on the stove or in the microwave until heated through.

FAQs

Can I make the meatballs ahead of time?

I often prepare and brown the meatballs in advance, then refrigerate them until I’m ready to make the soup.

What type of white beans work best?

I usually use cannellini or great northern beans because they’re creamy and mild.

Can I make this soup vegetarian?

I skip the meatballs and add extra beans or small pasta for a vegetarian version.

Does this soup freeze well?

I freeze it without any issues, and it reheats beautifully after thawing.

What should I serve with this soup?

I like serving it with crusty bread or garlic toast to soak up the broth.

Conclusion

I keep Rustic Parmesan Meatball & White Bean Tomato Soup in my comfort-food collection because it’s warm, filling, and full of rustic flavor. Every time I make it, it feels like a cozy, homemade meal that’s perfect for slowing down and enjoying a good bowl of soup.