Easy One-Pot Meatball Soup with Small Pasta Shells

So you’re craving something warm, comforting, and ridiculously easy—but you also don’t want a sink full of dishes judging you later? Same.

That’s exactly why this Easy One-Pot Meatball Soup with Small Pasta Shells exists. It’s cozy, hearty, and feels like something your grandma would make… if your grandma loved shortcuts and hated cleanup.

One pot, big flavor, zero stress. Grab a spoon—you’re gonna want this.

Why This Recipe is Awesome

First of all, it’s one-pot magic. That means less cleanup, fewer tears, and more time doing literally anything else. Second, this soup is loaded with tender meatballs, cute little pasta shells, and a rich, savory broth that tastes like you tried way harder than you actually did.

It’s also super flexible. Forgot an ingredient? No problem. Want to throw in extra veggies to feel productive? Go for it. And yes—it’s idiot-proof. Even on days when your brain is running on low battery, this soup still comes out amazing. Honestly, it’s the kind of recipe that makes you feel like a kitchen genius without the effort. IMO, those are the best ones.

Ingredients You’ll Need

Nothing fancy here—just everyday ingredients doing their job like absolute pros.

• Meatballs (beef, chicken, turkey, or frozen) – Use what you’ve got, no judgment
• Olive oil – For sautéing and feeling like you know what you’re doing
• Onion, diced – Flavor starts here, always
• Garlic cloves, minced – Measure with love, not spoons
• Carrots, sliced – Adds sweetness and color (and makes it feel healthy)
• Celery, chopped – Classic soup vibes
• Tomato paste – Small amount, big flavor
• Crushed or diced tomatoes – Your broth’s best friend
• Chicken or beef broth – Low-sodium if you like control
• Small pasta shells – Cute, cozy, and perfect for soup
• Italian seasoning – Because life is short
• Salt & black pepper – Taste as you go
• Red pepper flakes – Optional, but spicy people get it
• Fresh parsley or basil – Optional garnish, but very Instagrammable
• Parmesan cheese – For topping, obviously

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat. Add the meatballs and brown them on all sides. They don’t need to cook fully yet—just get some color. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook for 4–5 minutes until softened. Stir occasionally and scrape up those tasty browned bits from the bottom (that’s flavor, not a mistake).
3. Add garlic and tomato paste. Stir for about 30–60 seconds until fragrant. If it smells amazing, you’re doing it right.
4. Pour in the broth and tomatoes, then add Italian seasoning, salt, pepper, and red pepper flakes. Stir everything together like you mean it.
5. Return the meatballs to the pot and bring the soup to a gentle boil. Let it simmer for about 10 minutes so the flavors can hang out and become best friends.
6. Add the pasta shells and stir well. Lower the heat and simmer until the pasta is tender, about 8–10 minutes. Stir occasionally so nothing sticks or gets dramatic.
7. Taste and adjust seasoning. Add more salt or spice if needed. Turn off the heat and let the soup sit for a few minutes—it thickens slightly and gets even better.
8. Serve hot, topped with parmesan and fresh herbs. Extra cheese is encouraged. Always.

Nutritional Facts

Nutrient (per serving)	Approx. Amount
Calories	420 kcal
Protein	24 g
Carbohydrates	45 g
Fat	16 g
Fiber	5 g
Sodium	680 mg

This soup is a well-rounded comfort meal with protein from the meatballs, carbs for energy, and veggies that make you feel like you made good life choices. It’s filling without being heavy and perfect for lunch or dinner. Personally, I love how it keeps me full without that “why did I eat so much?” regret afterward. Comfort food that doesn’t betray you—rare, but beautiful.

Common Mistakes to Avoid

• Skipping the meatball browning step – You lose flavor. Don’t do that to yourself.
• Overcooking the pasta – Mushy shells are not the vibe.
• Not stirring occasionally – Pasta sticks. Pots burn. Regret follows.
• Under-seasoning the broth – Taste as you go. Always.
• Forgetting the cheese – This one hurts emotionally.

Alternatives & Substitutions

No pasta shells? Use ditalini, elbows, or orzo—basically anything small and scoopable. Want it lighter? Swap regular meatballs for turkey or chicken meatballs. Vegetarian? Plant-based meatballs work surprisingly well here.

You can also toss in spinach, zucchini, or kale near the end if you’re feeling virtuous. FYI, this soup is very forgiving—use what you have and move on with your life.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Yes—and it tastes even better the next day. Soup magic is real.

Can I freeze it?
You can, but freeze it without the pasta if possible. Pasta gets weird when frozen, and not in a fun way.

Can I use frozen meatballs?
Absolutely. That’s half the point of this recipe.

Is this soup thick or brothy?
Somewhere in the middle. Cozy, not watery.

Can I make it spicy?
Oh yes. Add more red pepper flakes or hot sauce and live boldly.

What should I serve with it?
Crusty bread. Garlic bread if you’re feeling fancy. No bread is a missed opportunity.

Final Thoughts

This Easy One-Pot Meatball Soup with Small Pasta Shells is comfort food without the chaos. It’s simple, filling, and perfect for busy nights, lazy weekends, or anytime you just want something warm and satisfying.

So grab a bowl, pile on the parmesan, and enjoy every spoonful. Now go impress someone—or just yourself—with your cooking skills. You’ve earned it. 🍲