Rustic Italian Sun Dried Tomato & Meatball Soup: A Hearty Hug in a Bowl

Rustic Italian Sun Dried Tomato & Meatball Soup: A Hearty Hug in a Bowl

If there’s anything that says comfort and soul warming satisfaction, it’s a steaming bowl of Italian inspired soup. Add sun dried tomatoes, fresh veggies, aromatic herbs, and juicy roasted meatballs, and you’ve got yourself something worthy of a Sunday family table or a quiet weeknight dinner that tastes like a hug from Nonna.

This Sun Dried Tomato and Meatball Soup is packed with bold flavor, nourishing ingredients, and the kind of aroma that makes the neighbors peek over the fence. Plus, it’s customizable, freezes well, and gets even better the next day. Let’s dive in!

Bowl of Rustic Sun Dried Tomato and Meatball Italian Soup

I always have ingredients on hand that I can throw together in order to make a soup, because let's face it, soup is easy and forgiving and packed full of nutrients. It comes together with minimal effort and the pot, the flame and the time is what does all of the work. I love picking up dehydrated herbs and vegetables from my local health food store. They have a bulk section of dried goods that can save you time and money when creating meals for the week.

I was craving rich, bold flavors with a tomato base, looked around at what I had on hand and came up with this recipe. It was pretty good, if I do say so myself. When you bring tomatoes and herbs together, something magical happens. It just does.

Rustic Sun Dried Tomato and Meatball Italian Soup Base

• 1 onion, finely chopped

• 1–2 tbsp dehydrated red bell pepper flakes or 1 large fresh red bell pepper, chopped

• 1 full bulb of garlic, roughly chopped (yes, the whole thing...it's roughly 10-12 cloves)

• 3 small celery stalks or 2 large, finely chopped (include the leaves)

• 3–4 medium carrots, finely chopped

• 2 medium zucchinis, chopped

• 1 jar julienned sun-dried tomatoes (drain and reserve 1–2 tbsp of the flavored olive oil)

• 2–3 tbsp tomato paste

• 1 (15 oz) can crushed tomatoes

• 2 (32 oz) boxes chicken broth (low sodium preferred)

• Pinch of red pepper flakes

• 1–2 tbsp dried basil

• 1–2 tbsp dried parsley

• 1–2 tbsp dried thyme (adjust to taste)

• Salt and pepper to taste

For the Meatballs

• Store bought fresh meatballs at least a dozen, but you can add however many you like! (I grab them from the butcher or the meats section of the grocery store) Saves me on time and they are a healthier version compared to frozen meatballs which have a lot of additives. You could also make your own, it's totally customizable

• 1 tbsp olive oil

• A splash of water (enough to coat the bottom of the baking dish)

Italian Meatballs in a Baking Dish

Rustic Sun Dried Tomato and Meatball Italian Soup Instructions:

1. Roast the Meatballs

Preheat your oven to 375 degrees. Place the meatballs in a baking dish with a lid, if you don't have a lid, you can use foil or parchment. Add 1 tbsp olive oil and just enough water to lightly coat the bottom of the dish, this helps gently steam and roast the meatballs for tenderness and flavor. Cover and bake for 30-40 minutes (45 to an hour if frozen), until they’re fully cooked and golden. Set aside.

2. Saute the Veggies

In a large soup pot or Dutch oven, heat 1–2 tbsp of the reserved sun dried tomato olive oil over medium heat. Add the chopped onion, carrots, celery (with leaves), zucchini, and red bell pepper (flakes or fresh). Sauté until softened and aromatic about 8–10 minutes. Throw in your garlic. Cook an addition 2-3 minutes. Your kitchen should smell incredible right about now.

3. Build the Base

Stir in the tomato paste and let it caramelize slightly for 1–2 minutes, this deepens the flavor. Add the sun dried tomatoes and the can of crushed tomatoes, stirring to combine.

4. Add the Broth and Herbs

Pour in both cartons of chicken broth. Add basil, thyme, parsley, red pepper flakes, and salt and pepper to taste. Bring everything to a gentle simmer and let it cook for at least an hour to an hour and a half. This gives the veggies time to soften and the flavors to meld beautifully.

5. Finish with Meatballs

Once the soup has simmered and your meatballs are fully cooked, gently add them to the soup. Simmer for another 10 minutes to let them soak in all that rich tomato herb flavor. You could certainly cook them in the broth of the soup, but it will add a lot of fat to the soup as well, so keep that in mind. Not that there is anything wrong with fat, but the soup will already be a bit oily due to the sun dried tomatoes. That's a good thing, like a good pasta sauce, the oils cling onto the noodles in the bowl and it is absolutely delicious!

Close Up Picture Of Bowl of Rustic Sun Dried Tomato and Meatball Italian Soup

To Serve

Add cooked small shell noodles (add to individual bowls, not the whole pot) into each bowl and ladle the hot soup into the bowls over the noodles. Garnish with fresh parsley, fresh basil, a drizzle of good olive oil, or a bit of freshly grated Parmesan if you like.

Tips & Variations

• Want a lower carb option? Swap out the noodles for cannellini beans or skip them entirely.

• Spice it up more with extra red pepper flakes or a dash of Calabrian chili paste.

• Add chopped spinach or kale at the end for an extra veggie boost. If I have some in the fridge, I usually add it.

  

  Bowl of Rustic Sun Dried Tomato and Meatball Italian Soup

  
  

Final Thoughts

This sun dried tomato and meatball soup is not only satisfying but also brings serious depth of flavor with minimal fuss. It’s rustic, hearty, and full of Italian warmth. Serve it with crusty bread and a glass of red wine, and you’ve got a meal that feeds the body and the soul. Buon Appetito!

As always, happy cooking!

Jennifer