Pesto Meatball Soup is the kind of comforting dinner that feels like a warm hug. This recipe features tender chicken meatballs infused with pesto and Parmesan, simmered in a savory broth with ditalini pasta and cannellini beans. Just wilt in the fresh spinach at the end for a nourishing, veggie-packed finish. Ready in under 45 minutes, itโs the kind of easy pesto meatball soup that turns a simple weeknight dinner into something special.
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Ingredients for Pesto Meatball Soup
For the meatballs
- Ground chicken โ The star of the show, keeping the soup light yet flavorful.
- Pesto โ The secret ingredient that adds so much depth to the meatballs.
- Panko breadcrumbs โ They keep the meatballs tender without weighing them down.
- Parmesan cheese โ Always a good idea to add a little cheesy richness.
- Egg โ The binder that holds everything together.
- Kosher salt โ Just enough to bring out all the flavors.
For the soup
- Olive oil โ A good one for sautรฉing the aromatics.
- Yellow onion โ Sweet and mild, itโs the perfect base.
- Garlic โ Because soup without garlic is just not the same.
- Chicken broth โ Use a high-quality one for the best flavor.
- Cannellini beans โ Creamy and hearty, they add such a nice texture.
- Ditalini pasta โ A classic soup pasta thatโs fun to eat.
- Baby spinach โ Adds a pop of color and freshness.
- Salt and freshly ground black pepper โ For seasoning to perfection.
Cook Time for Cozy Pesto Meatball Soup
I love how this cozy pesto meatball soup comes together so quickly, making it a lifesaver on busy evenings. Youโll have a hearty soup dinner on the table in less than an hour, which is perfect for when you need comfort in a hurry. For more inspiration on quick and nourishing meals, check out my collection of healthy soup recipes.
| Step | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
How to Make Savory Pesto Meatballs
Making these Pesto Meatball Soup meatballs is a simple process, and the pesto does most of the flavor work for you. Letโs walk through the steps to create this savory pesto meatballs with ditalini pasta dish.
Step 1: Prepare the Meatball Mixture
In a medium mixing bowl, combine the ground chicken, pesto, panko breadcrumbs, grated Parmesan cheese, egg, and kosher salt. Use your hands or a spoon to mix until just combined, ensuring the ingredients are evenly distributed. Gently shape the mixture into 1-inch meatballs and place them on a plate. The meatballs should be uniform in size and hold their shape.
Step 2: Brown the Meatballs
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Carefully add the meatballs in a single layer, ensuring they are not overcrowded. Cook for 3โ4 minutes, turning occasionally with tongs, until they are evenly browned on all sides. The meatballs will not be fully cooked at this stage. Remove them from the pot and set aside on a plate.
Step 3: Sautรฉ the Aromatics
Add the finely chopped yellow onion to the same pot and cook for 4โ5 minutes, stirring occasionally with a wooden spoon, until the onion becomes soft and translucent. Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant.
Step 4: Build the Soup Base
Pour 6 cups of chicken broth into the pot and bring to a boil over high heat. Stir in 1 cup of ditalini pasta and the rinsed cannellini beans, then reduce the heat to a simmer. Cook for 8 minutes, stirring occasionally, until the pasta is al dente and the beans are heated through.
Step 5: Finish and Serve
Gently return the browned meatballs to the pot and simmer for 4โ5 more minutes, or until the meatballs are fully cooked and the pasta is tender. Stir in 4 cups of baby spinach and cook for 1โ2 minutes, stirring occasionally, until the spinach has wilted. Taste the soup and season with salt and freshly ground black pepper as needed. Serve immediately.
Pro Tips & Tasty Tweaks
Over the years, Iโve picked up a few tricks to make this Pesto Meatball Soup even more versatile and foolproof. Here are my favorite ways to adapt it to your taste and schedule.
- Flavor Swap: For a different twist, try using my almond pesto dip instead of traditional basil pesto. It adds a lovely nutty depth.
- Diet Tweak: To keep carbs in check, you can easily omit the ditalini pasta. The soup is still wonderfully hearty with just the creamy cannellini bean and spinach soup base.
- Prep Fix: If your meatball mixture feels a bit too wet, add another tablespoon of panko. Conversely, if itโs too dry, a splash of broth or milk will help.
- Storage Tip: This soup stores beautifully. Let it cool completely before storing it in the fridge for up to 3 days. The pasta will absorb broth, so you may need to add a little water or broth when reheating. For more make-ahead ideas, browse my other fall soup recipes.
Pesto Meatball Soup
Ingredients
- 1 pound ground chicken
- 1/4 cup pesto
- 1/3 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tsp kosher salt
- 1 tbsp olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 6 cups chicken broth
- 1 15-ounce can cannellini beans rinsed and drained
- 1 cup ditalini pasta
- 4 cups baby spinach
- salt and freshly ground black pepper to taste
Equipment
- Dutch oven
- spatula
- measuring cups
Method
- In a medium mixing bowl, combine the ground chicken, pesto, panko breadcrumbs, Parmesan cheese, egg, and salt until just mixed. Gently roll the mixture into 1-inch meatballs and place them on a plate.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the meatballs in a single layer and cook for 3-4 minutes, turning occasionally, until browned on all sides. They do not need to be cooked through at this stage. Remove the meatballs from the pot and set aside.
- Add the chopped onion to the same pot and cook for 4-5 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
- Pour in the chicken broth and bring the liquid to a boil over high heat. Stir in the ditalini pasta and cannellini beans, then reduce the heat to a simmer. Cook for 8 minutes, stirring occasionally, until the pasta is al dente.
- Gently return the meatballs to the pot and simmer for 4-5 more minutes until the meatballs are cooked through and the pasta is tender. Stir in the baby spinach and cook for 1-2 minutes until it has wilted. Season the soup with salt and pepper to taste before serving.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
This easy pesto meatball soup doesnโt just taste like comfortโitโs also packed with wholesome ingredients that nourish your body. Between the lean ground chicken, fiber-rich cannellini beans, and nutrient-dense spinach, each bowl delivers a balanced meal that keeps you satisfied. The tender baked pesto chicken meatballs simmered in broth add protein without heavy fats.
I love how this recipe combines flavor and nutrition so seamlessly. The cannellini bean and spinach soup base provides plant-based protein and iron, while the chicken offers lean protein to keep energy levels steady. For another nourishing option, try my Mexican sweet potato chicken soup which has similar health benefits.
This hearty Italian soup with Parmesan cheese provides calcium and protein, while the olive oil adds heart-healthy fats. According to Martha Stewartโs turkey pesto meatball method, incorporating pesto into soup adds both flavor and nutrients from fresh basil. You might also enjoy my butternut squash soup for another vitamin-packed meal.
Hereโs a quick breakdown of what makes this cozy pesto meatball soup so good for you:
| Ingredient | Health Benefit |
|---|---|
| Ground Chicken | Lean protein source, lower in fat |
| Cannellini Beans | Fiber, plant-based protein |
| Spinach | Iron, vitamins A and C |
| Pesto | Healthy fats from olive oil and nuts |
A Lighter Version of Cozy Pesto Meatball Soup
If youโre watching your calories or prefer a lighter meal, this pesto meatball soup recipe adapts beautifully. Iโve served this version to health-conscious friends who still want that comforting flavor without the heaviness. The secret is keeping the robust pesto flavor while making smart swaps.
For a lower-carb option, simply omit the ditalini pasta entirely. The soup remains wonderfully hearty with the creamy beans and tender meatballs. You could also substitute zucchini noodles or cauliflower rice if you want that pasta-like texture. I sometimes use my basil lima bean hummus as a pesto alternative for a protein boost.
Another tweak I love: use ground turkey instead of chicken for an even leaner protein option. The savory pesto meatballs with ditalini pasta work beautifully with either protein. For more lightened-up comfort food ideas, check out my cream of broccoli soup which uses Greek yogurt instead of heavy cream.
Thoughtful Tips for Special Diets
I know many of you are cooking for families with different dietary needs, so I want to share how I adapt this recipe for various eating plans. Over the years, Iโve learned that with a few thoughtful tweaks, this pesto meatball soup can work for almost anyone at your table.
For my sugar-conscious friends, rest assured that this soup is naturally low in sugar. The flavors come from herbs, broth, and Parmesan rather than added sugars. If youโre watching your glycemic index, you can substitute the ditalini with whole wheat pasta or omit it entirely for an even lower glycemic meal.
For a diabetic-friendly version, I recommend using whole wheat breadcrumbs in the meatballs and monitoring portion sizes. The combination of protein, fiber, and healthy fats makes this soup particularly blood sugar friendly. Sometimes Iโll add extra spinach and beans for more fiber, which helps with glycemic control.
If youโre avoiding gluten, simply use gluten-free breadcrumbs and pasta. The soup base is naturally gluten-free, so those small swaps make all the difference. Remember that everyoneโs dietary needs are unique, so adjust based on what works best for your body.
How to Serve Pesto Meatball Soup
Iโll never forget the first time I served this hearty soup dinner to my extended family during a chilly autumn visit. My cousin, who claims to โnot really like soup,โ went back for thirds and asked for the recipe. Thatโs the magic of this dishโit turns soup skeptics into believers.
For the perfect meal, I love serving this cozy pesto meatball soup with thick slices of crusty bread for dipping. A simple green salad with a lemony vinaigrette balances the richness beautifully. In our house, we often pair it with my tom kha gai soup for a soup-themed dinner party.
When it comes to drinks, a crisp white wine like Sauvignon Blanc complements the herbal notes in the pesto. For non-alcoholic options, sparkling water with lemon or a simple iced tea works wonderfully. If youโre serving a crowd, consider making my white chicken chili as another comforting option.
Leftovers taste even better the next day as the flavors continue to meld. Just remember the pasta will absorb more broth, so you may want to add a splash of water or broth when reheating. This makes it perfect for meal prepโjust portion it out for ready-made lunches throughout the week.
Mistakes to Avoid
Over the years, Iโve learned a few lessons the hard way when making this pesto meatball soup recipe. I want to share these with you so your first attempt turns out perfectly. Nothing breaks my heart more than hearing someone had trouble with a recipe I love.
The most common mistake is overmixing the meatball mixture. When you work the ground chicken too much, the meatballs become dense and tough instead of tender and light. Gently combine the ingredients until just mixedโyour hands are the best tool for this.
Another error Iโve made: adding the pasta directly to the soup instead of cooking it separately. The ditalini absorbs too much broth and turns the soup into a stew overnight. Cook your pasta al dente and add it to each bowl separately for perfect texture.
Donโt skip browning the meatballs before adding them to the broth! That quick sear in the oven creates a beautiful crust that keeps them intact during simmering. According to Martha Stewartโs turkey pesto meatball method, this step is essential for flavor development.
Finally, remember that pesto is delicateโadding it at the very end preserves its fresh, vibrant flavor. If you cook it too long, those beautiful herbal notes turn bitter. Stir it in just before serving for that perfect cozy pesto meatball soup experience.
How to Store Pesto Meatball Soup
Iโll never forget the winter my neighbor had surgery and I brought over several containers of this soup. Her husband told me weeks later how much it meant to them having ready-made meals during that difficult time. Thatโs when I truly understood the power of good food storage.
For short-term storage, let your pesto meatball soup cool completely before transferring it to airtight containers. It will keep beautifully in the refrigerator for 3-4 days. I prefer glass containers because they donโt absorb flavors and make reheating so easy.
If youโre freezing, I recommend storing the soup base and meatballs separately from the pasta. The creamy cannellini bean and spinach soup freezes wonderfully for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stove.
To reheat, place the soup in a pot over medium-low heat until warmed through. If it seems too thick, add a splash of broth or water to bring it back to the perfect consistency. The savory pesto meatballs with ditalini pasta taste even better the next day as the flavors meld together beautifully.
For more storage tips and meal prep ideas, check out my guide to healthy soup recipes that keep well. You might also enjoy my fall soup recipes collection for other make-ahead options.
Try This Pesto Meatball Soup Yourself
I still remember the first time I made this soup for my book club gathering. The room went quiet except for the sound of spoons clinking against bowls and contented sighs. Thatโs when I knew this easy pesto meatball soup was something special worth sharing.
Thereโs something magical about how these simple ingredients come together to create such comfort. The way the Parmesan melts into the broth, the tender meatballs soaking up all those herbal pesto flavorsโitโs pure kitchen alchemy. This hearty soup dinner has become my go-to for busy weeknights and casual gatherings alike.
I hope this recipe brings as much joy to your table as it has to mine. Whether youโre cooking for a crowd or just need a comforting meal after a long day, this soup never fails to deliver. The simmered chicken pesto meatballs in broth create such warmth and nourishment.
If you love this recipe, you might also enjoy my classic chicken soup or other meatball variations. For different pesto applications, try my almond pesto dip or explore my fall soups collection. And if youโre looking for something completely different but equally comforting, my crockpot cheeseburger soup is always a crowd-pleaser.
Frequently Asked Questions
Do meatballs go with pesto?
Absolutely! The herbal notes in pesto complement the savory flavor of meatballs beautifully. I love how the basil and garlic in pesto enhance the chicken or turkey in these tender baked pesto chicken meatballs. Itโs a classic Italian combination that always feels special.
Can pesto be added to soup?
Yes, and it transforms ordinary soup into something extraordinary! I add pesto at the very end of cooking to preserve its fresh flavor. Stirring it into this hearty Italian soup with Parmesan cheese right before serving keeps those vibrant herbal notes intact.
Whatโs the difference between albondigas and meatballs?
Albondigas are Spanish or Mexican meatballs that often include rice in the mixture and are simmered in a brothy soup with vegetables. Traditional meatballs like in this pesto meatball soup recipe are typically made with breadcrumbs and served in thicker sauces or soups.
Should you brown meatballs before putting in soup?
I always recommend browning meatballs first! That quick sear creates a delicious crust that keeps them from falling apart in the soup. It also adds wonderful flavor to both the meatballs and the broth. For more cooking techniques, check out my meatball guide.
More Cozy Soup Recipes Youโll Love
When the weather turns chilly, nothing comforts like a warm bowl of soup. Here are some of my favorite recipes that always hit the spot.
- Mexican Sweet Potato Chicken Soup โ A slightly spicy, deeply comforting soup with vibrant southwest flavors.
- Butternut Squash Soup โ Silky smooth and perfectly sweet, this autumn favorite feels like a warm hug.
- Cream of Broccoli Soup โ Creamy without being heavy, this veggie-packed soup satisfies every time.
- Tom Kha Gai Soup โ Thai coconut chicken soup thatโs equal parts comforting and exciting.
- White Chicken Chili โ A lighter take on chili thatโs packed with flavor and perfect for game day.
- Sweet Potato Chicken Soup โ Hearty, nutritious, and wonderfully satisfying for those crisp fall evenings.
