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This minestrone is great to make in large batches and freeze for quick weeknight meals. A family favorite at our house! Serve with a crusty loaf of Pillsbury™ French Bread for a great & filling meal!MORE+LESS-
lb. frozen Italian Meatballs (or make your own!)
large carrots, shredded
can (30 oz) diced tomatoes
large zucchini, chopped
can (15 oz.) red kidney beans, rinsed and drained
can (15 oz.) great northern beans, rinsed and drained
tablespoon dried oregano
tablespoons dried basil
teaspoons ground black pepper
jar (26 oz) spaghetti sauce
oz small uncooked pasta
In a large pot over medium-high heat, sauté onion until translucent.
Reduce heat to medium-low. Add carrots and tomatoes. Simmer 10 minutes.
Add beans and remaining ingredients except cream cheese. Simmer 20 more minutes.
Add cream cheese and stir until incorporated.
Serve with crusty bread and enjoy!
More About This Recipe
- The leaves are changing, it's getting colder and we all start thinking about warm, delicious comfort foods!
What are your favorite fall recipes? Do you love to throw something in the slow cooker to simmer all day? Flavorful oven roasts with veggies? Creamy potato dishes? There are so many delicious flavors associated with Autumn!
At our house, you can usually find a savory batch of soup simmering. Our very favorite is this quick and flavorful Creamy Minestrone. Serve with a crusty loaf of Pillsbury® Simply... Rustic French Bread, and you have an easy, fabul
ous and filling meal.
Not only is it comfort food at its finest, this minestrone is great to make in large batches and freeze for quick weeknight meals. This soup often gets requested from friends so I always make sure to fill a jar or two to take out to a friend with a new baby, who has been ill, or just needs a surprise!
If you're looking to cut the fat and calories in your diet, you can use fat free cream cheese or omit it altogether -- this soup is delicious either way! Also, if you have other favorite vegetables, feel free to change it up. If you're vegetarian, substitute vegetable broth and omit the meatballs. We've made it that way and it's still a huge crowd-pleaser!
Budget-Friendly Tip: Often we have a spoonful or two of vegetables left over after dinner. Instead of throwing them away, I put them in a freezer bag to save until I make a batch of this soup. I throw them in with the other ingredients -- it's a great way to add extra nutrients and also cuts down on grocery costs!
Mandy Heaston is a busy mom, gourmet cook -- and opera singer! She brings FUN (and, yes, singing) to the kitchen with easy recipes that inspire families to cook and eat together. Look for Mandy's posts on Tablespoon, and check her member profile often to see what she's cooking up!
Meatball Minestrone Soup
Keep warm (and full) on chilly days with this delicious and hearty soup.
- FOR THE MEATBALLS:
- 1 pound Sweet Sausage
- 1 Egg, Beaten
- 1 cup Bread Crumbs
- 1 Tablespoon Parsley, Chopped
- Olive Oil, For Cooking
- FOR THE SOUP:
- 1 Medium-sized Carrot, Sliced Or Chopped
- 1 Medium-sized Spanish Onion, Chopped
- 3 cloves Garlic, Pressed
- 1 can (28 Oz. Size) Whole Tomatoes
- 2 teaspoons Thyme
- 2 teaspoons Basil
- 1 teaspoon Oregano
- 2 quarts Chicken Stock
- ½ cups Orzo (uncooked)
- 1 cup Baby Kale
- 2 cups Baby Spinach
- 1-½ cup White Beans
- 1 teaspoon Sugar, Or More To Taste (optional)
For the meatballs (you will only use half of the meatballs):
Put sausage into a food processor and pulse a few times to chop it up. Add egg, bread crumbs, and parsley. Pulse until everything is mixed.
Form into small balls (it should yield about 35 meatballs). Add a little olive oil to heavy-bottomed soup pot and brown meatballs. Once meatballs are browned, take them out of the soup pot and put them on a plate. (They’ll finish cooking in the soup.)
For the soup:
Add a little more olive oil to the pot and cook carrots, onion, and garlic for about 5–7 minutes, until they begin to soften. Add tomatoes, thyme, basil, and oregano, and cook for 15 minutes, using a spatula to stir and break up tomatoes.
Add chicken stock and bring to a boil. Add half the meatballs and the orzo. (Freeze the rest of the meatballs for next time.) Cook for 10–11 minutes, until orzo is ready.
In the last 5 minutes of cooking, add baby kale, baby spinach, and white beans.
Note: If the tomatoes leave the soup tasting too acidic, add 1-2 teaspoons of sugar to balance it out.
As my usual methods I have included both a conventional method, a Thermomix minestrone recipe method and one for the Instant Pot.
First up mix the meatballs with the herbs and spices.
- Roll into small bite size meatballs (15g each) and set aside in the fridge.
- Place butter and oil in large saucepan, crockpot, slow cooker or Instant Pot. Heat over moderate heat until butter has melted.
- Add onion, bacon, chorizo, carrot and zucchini and sauté until vegetables are softened.
- Add paprika, Italian Seasoning, tomatoes, peppers, tomato paste, and broth to bacon mixture and bring to a boil. Reduce to low/slow and add meatballs to stock.
- Cook on low for 6-8 hours. See Note 2.
- When soup is ready meatballs should very tender. Season well.
- Serve with grated parmesan and mozzarella. Garnish with parsley and basil.
THERMOMIX ® RECIPE
Form approx 12 meatballs from mixture and arrange them into Varoma tray. Set Varoma aside and rinse mixing bowl.
Place onion and garlic into mixing bowl and chop 3 secs/ speed 5.Scrape down sides of bowl with spatula
Add olive oil to bowl, then saute 3 mins/ 120 degrees/ speed 1/ MC Off
Place celery and carrot into mixing bowl and chop 5 Secs/ Speed 5
Add tomatoes, stock paste and water to mixing bowl. Place Varoma into position and cook 20 mins/ Varoma/ Speed 3.
Put meatballs into Thermoserver and pour soup over the top until ready to serve.
Garnish with basil if desired.
Accessories you need
To use fresh tomatoes, add them to mixing bowl with celery and carrot (Step 5) to chop, then continue with recipe.This is a variation of 'Minestrone with Meatballs' found in The CSIRO Total Wellbeing Diet book.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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In a soup pot or Dutch oven over medium heat, warm olive oil. Add onions, carrots and celery, cook until softened about 7 minutes.
Stir in the garlic and cook 1 minute more.
Add the kale and cook until wilted.
Add the wine and tomatoe and bring to a boil.
Stir in the stock, water and bay leaf and bring to a boil. Reduce heat to medium-low, cover partially and simmer for about 1 hour.
During the last 10 minutes, drain the beans and rinse with cold water and drain again, then add to the pot along with the basil. Season with salt and red pepper flakes, discard bay leaf. Cook ditalini to package directions.
Meanwhile, in a bowl, combine chicken, half of the cheese, bread crumbs, egg, 1/2 tsp. salt and 1/4 tsp. of pepper.
Increase the heat under the soup to medium and bring to a light boil. Drop rounded tsp. or tablespoons (depending on what size meatballs you prefer) into the soup. Their texture will firm up on contact with the hot liquid.
Cover and cook until the meatballs are cooked through, about 12 minutes. Taste and adjust seasoning with salt and black pepper.
Ladle into bowls and sprinkle with cheese. Serve with ditalini on the side, to be added to the soup as desired.
Keto Savory Smothered Meatballs
Keto Savory Smothered Meatballs are warm and comforting meatballs in a rich and creamy gravy with mushrooms and can be served alone or over cauliflower mash.
These warm, keto savory smothered meatballs are so comforting and delicious in a rich and creamy gravy with chopped mushrooms.
Super low in carbs, is fantastic served over cauliflower mash.
Make your cauliflower mash or use a quick to heat and serve, prepared cauliflower mash from the grocery store in the frozen food section.
This dish can also be made without mushrooms if you don't enjoy mushrooms.
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I used This cauliflower mash that I found in the frozen food section, and it was very easy to heat up and tasted very yummy!
If you don't like mushrooms (I know you're out there), feel free to omit the mushrooms and have only the meatballs in a cream sauce which was also very tasty!
Keto Savory Smothered Meatballs Recipe:
- 1 lb ground beef
- ⅓ cup crushed pork rinds (use a rolling pin or mallet to crush pork rinds into crumbs)
- 1 tbsp chopped parsley
- 1 tbsp grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp allspice
- 1 tbsp heavy cream
- 1 large egg
Creamy Mushroom Sauce:
- ¾ cup chopped white mushroom pieces
- 3 tbsp butter
- 1 clove garlic, minced
- 2 tsp coconut aminos or tamari sauce
- ⅔ cup beef broth
- ½ cup heavy cream
- ½ tbsp Dijon mustard
- ¼ tsp sea salt or to taste
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper *optional
- 1 tsp Xanthan gum *optional thickener
- Preheat oven to 400℉ (200℃) and grease or line a baking sheet.
- In a large mixing bowl, combine all the meatball ingredients. Use hands or a large spoon to mash and mix thoroughly.
- Use about 1 ½ tbsp of the meat mixture to roll and form about 20 round ball shapes. Place each meatball on the prepared baking sheet.
- Bake for 15 to 20 minutes or until meatballs are browning and done in the center.
- While meatballs are baking, heat a large frying pan over medium-high heat on the stovetop.
- Add butter to the frying pan and melt. Add minced garlic and saute until fragrant.
- Add chopped mushrooms, tamari sauce, or coconut aminos and saute until mushrooms are browned and softened.
- Add beef broth, heavy cream, dijon mustard, and stir until combined. Bring sauce in the pan to bubbling then lower heat to medium. Stir occasionally and lower temperature to simmer for 5 to 6 minutes to thicken.
- Add salt and pepper, optional cayenne pepper, and stir. Sprinkle with optional xanthan gum and whisk if more thickening is desired.
- Remove meatballs from the oven when done. Add meatballs to the frying pan with the sauce and coat in sauce. Serve as is or over cauliflower mash.
Nutritional Data: Yield: 5 Servings, Serving Size: 4 meatballs with ¼ cup sauce, Amounts per serving- Cal: 462, Carbs: 4g, Net Carbs: 2g, Fiber: 2g, Fat: 36g, Saturated Fat: 18g, Protein: 30g, Sugars: 1g, Sodium: 540mg
*all nutritional data are estimates based on the products I used*
Printable Recipe Card Below:
- 6 cups vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, drained
- 1 large onion, chopped
- 2 ribs celery, diced
- 2 large carrots, diced
- 1 cup green beans
- 1 small zucchini
- 3 cloves garlic, minced
- 1 tablespoon minced fresh parsley
- 1 ½ teaspoons dried oregano
- 1 teaspoon salt
- ¾ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
- ½ cup elbow macaroni
- 4 cups chopped fresh spinach
- ¼ cup finely grated Parmesan cheese, or more to taste
Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
Cook on Low for 6 to 8 hours.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes drain.
Stir spinach and macaroni into minestrone cook another 15 minutes. Top with Parmesan cheese.
A flavorful vegetable soup that’s healthy, hearty, filling and delicious!
- 3 Tablespoons Olive Oil
- 1 whole Onion, Diced
- 1 stalk Celery, Diced
- 4 cloves Garlic, Minced
- 1 whole Zucchini (small), Chopped
- 6 cups Vegetable Broth Or Stock
- 2 cans (14.5 Oz Cans) Diced Tomatoes, With Juice
- 1 can (15 Oz) Cannellini Beans, Drained
- 1 can (15 Oz) Red Kidney Beans, Drained
- 1 can (15 Oz) Garbanzo Beans, Drained
- 1 whole Carrot, Julienned Or Shredded
- 1 cup Hot Water
- 1 can (14.5 Oz) Italian Cut Green Beans, Drained
- 2 Tablespoons Fresh Parsley, Chopped
- 1-½ teaspoon Dried Oregano
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- ½ teaspoons Dried Basil
- ¼ teaspoons Dried Thyme
- 4 cups Baby Spinach
- 1 cup Small Or Medium Shell Pasta
Heat three tablespoons olive oil in a large soup pot on medium heat. Saute onion, celery, garlic and zucchini until onion is translucent.
Add vegetable broth, tomatoes, beans, carrot, hot water, green beans and spices. Bring to a boil and simmer for 30 minutes, uncovered.
Add spinach and pasta and cook for an additional 30 minutes or until desired consistency.
The raisins and pine nuts in these meatballs may sound strange but trust us: they add the right amount of sweetness and texture.
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How To Make Italian Minestrone Soup &ndash Step By Step
- In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes.
Saute on medium heat for a few minutes stirring a couple of times in the process.
- Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.
- Give a nice stir and add enough water (or broth) to cover all the veggies.
- Bring to a boil and simmer on low heat for about 40 minutes. Add more liquid if needed.
- Past this time veggies will become super soft and will &ldquomelt&rdquo one into another creating delicious creamy texture.
- Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed.
- Give a nice stir and cook for another 5 minutes.
- As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.
If you&rsquore not planning to serve minestrone right away, don&rsquot add pasta or rice immediately.
Instead, bring the soup to a boil when you&rsquore ready to serve it and then add pasta or rice.
Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.