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Cannellini Bean, Spinach and Meatball Soup

Delicious mini meatballs, beans, spinach, and mini pasta all surrounded by comforting chicken broth. Need I say more? This is deliciously easy to prepare and savor. This soup will easily become a favorite in your home.

Ingredients for Cannellini Bean, Spinach and Meatball Soup:

serves 4 - 6

1/2 pound ground chicken or turkey

1/2 pound chicken or turkey sausage, casing removed

1/4 cup grated parmesan cheese

6 cups chicken broth

1 can cannellini beans, rinsed and drained

4 ounces baby spinach

1 tablespoon olive oil

1/4 cup plain panko

1/4 teaspoon black pepper

Kosher salt

1 cup diced carrots

1 cup diced celery

1 cup diced onion

1 clove garlic, minced

mini pasta, cooked according to package directions and set aside

Time-Saving Tips: All of the vegetables can be prepped in advance. The entire soup can also be made in advance and kept in the refrigerator. If you do this, reheat the soup on low heat and if using add pasta at this point.

Let's see what we need.

Now let's make the soup.

In a medium sized bowl combine the meat, panko , cheese, and black pepper. Shape the mixture into 28 meatballs. Set aside.

Combine the olive oil, carrots, celery, onions, and garlic in a large pot. Season with salt and pepper. Cook over medium heat until vegetables are softened. Add the broth and heat until it starts to boil.

Add the meatballs one at a time. Once all of the meatballs have been added to the pot simmer on low-medium for about five minutes. Then add the spinach and beans.

Stir to make sure all of the ingredients are well combined. Cover and simmer a few minutes until done. See how good it looks?!

It's ready! I like to add a scoop of pasta to the bowl and then ladle the hot soup right over. I generally don't cook the pasta with the soup because it easily overcooks and soaks up way too much broth. Then just sprinkle with a little extra cheese and the soup is ready t be devoured. I love how simple and yummy it is. I know you will, too.



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