Menu Enter a recipe name, ingredient, keyword...

Rigatoni recipes - 41 recipes

Google Ads

More Rigatoni recipes

By

This recipe is from Carmine's Italian Restaurant in New York City

  • SERVES 6
  • Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons garlic, coarsely chopped
  • 1/4 cup onion, thinly sliced
  • 8 ounces fennel sausage, with casings removed
  • 8 fresh basil leaves, chopped
  • 2 tablespoons flat leaf parsley, chopped
  • 18 ounces canned cannellini beans, rinsed and drained
  • 2 cups chicken stock
  • 1/4 cup unsalted butter
  • 1 1/4 cups grated romano cheese
  • salt & freshly ground black pepper
  • 2 tablespoons prosciutto, thinly sliced
  • 12 ounces rigatoni pasta
  • 8-10 spears broccoli, each about 3-inch long
0/5 (0 Votes)

By

Preparation: -Prepare your meatballs by placing your ground beef into a large bowl, and then adding in the rem...

  • Tips & Tidbits for Rigatoni Meatball Soup:
  • You are here: Home / Soups / Rigatoni Meatball Soup
  • Rigatoni Meatball Soup
  • January 9, 2018 by Ingrid Beer 16 Comments
  • Bowl of Rigatoni Meatball Soup
  • Something I personally find a lot of joy and fun in, is turning a familiar recipe into a soup version of itself, and that’s just what I did with this cheesy rigatoni meatball soup.
  • Wonderful, Irresistible Soup!
  • Ah, soup… it’s one of my favorite things to prepare and to eat.
  • What could be better? More soothing?
  • MY LATEST VIDEOS
  • And while soup is certainly most cozy to enjoy in these colder months, a delicious bowl of savory, “liquid heaven” is something my husband and I eat all year long—spring, summer, fall or winter.
  • For us, soup is a complete meal, one that is so versatile and nourishing, one that thoroughly comforts us to our very cores.
  • Rigatoni and Meatballs are a Match Made in Soup Heaven
  • Pot of Rigatoni Meatball Soup
  • Substitute another ground meat: You can also use dark meat chicken or turkey as a substitute for beef, for a leaner version—you can even use ground lamb or pork, if you prefer.
  • Feel free to leave out the wine: I add in only a very small amount of red wine into the soup, and that completely cooks out; but if you prefer not to add wine, simply omit it.
  • Vegetarian option: You can very easily prepare the soup on its own without any meatballs if you are looking for a vegetarian option, and substitute vegetable stock in place of the chicken.
  • Feast your eyes on these, or just jump to the recipe:
  • Bowl of Rigatoni Meatball Soup
  • Bowl of Rigatoni Meatball Soup
  • Bowl of Rigatoni Meatball Soup
  • Bowl of Rigatoni Meatball Soup
  • Pin
  • 9K 9K
  • Share
  • 209 209
  • Tweet
  • Recipe
  • Rigatoni Meatball Soup
  • by Ingrid Beer
  • Print Friendly, PDF & EmailPrint Recipe
  • Bowl of Rigatoni Meatball Soup
  • Rich and hearty, this comforting rigatoni meatball soup is a fun take on one of our favorite pasta dishes, complete with creamy mozzarella cheese.
  • Yield: Serves 8
  • Nutrition Info: 455 calories
  • Prep Time: 30 minutes
  • Cook time: 45 minutes
  • Meatball Ingredients:
  • • 1 pound ground beef (85/15 ratio, organic if possible)
  • • 1 French roll (2-3 ounces), processed for 20-30 seconds in food processor for breadcrumbs
  • • 1 egg, whisked
  • • 1 teaspoon salt
  • • 1 teaspoon dried basil
  • • 1 teaspoon dried oregano
  • • 1 teaspoon dried parsley
  • • 1/2 teaspoon black pepper
  • • 4 cloves garlic, pressed through garlic press (Need a good garlic press? Here’s the link: Rowav Garlic Press)
  • • 1/4 cup grated parmesan cheese
  • • Splash of milk or half & half (about 2 tablespoons)
  • Soup Ingredients:
  • • Olive oil (about 2 tablespoons)
  • • 1 onion, roughly chopped
  • • 1 teaspoon dried basil
  • • 1 teaspoon dried oregano
  • • 1 teaspoon dried parsley
  • • Pinch salt
  • • Pinch black pepper
  • • Pinch red pepper flakes (optional)
  • • 8 cloves garlic, thinly sliced
  • • 2 tablespoons tomato paste
  • • 1/4 cup red wine (optional)
  • • 1 (28 ounce/ 793 gram) can organic whole, peeled tomatoes
  • • 6 cups warm chicken stock (I like Better Than Bouillon to make my stock)
  • • 1 tablespoon chopped flat-leaf parsley
  • • 8 ounces uncooked rigatoni, cooked according to package instructions
  • • Grated mozzarella cheese (about ¼ cup per serving, so about 2 cups total)
0/5 (0 Votes)

By

Cook sausage in a large frying pan, until well browned

  • 6 ounces Italian sausage (take off skins and loosen
  • until like ground meat)
  • 20 ounces canned tomato sauce (chunky style preferred)
  • 1/8 cup chicken broth
  • 3 tablespoons peas (fresh, canned or frozen)
  • 4 teaspoons heavy cream
  • 1 pound rigatoni
  • Salt and pepper to taste
  • Grated Parmigiano cheese, optional
0/5 (0 Votes)

By

First tried 11/2018. Excellent and easy

  • 1 lb. rigatoni pasta, uncooked
  • 1 lb. Italian sausage
  • 2 cloves garlic, minced
  • 1 jar (24 ounces) Classico Marinara with Plum Tomaotes & Olive oil Pasta Sauce (can use any marinara sauce)
  • 1 pkg. (8 oz.) Philadelphia Cream cheese, cubed
  • 1/2 cup loosely packed fresh basil leaves, torn (optional)
  • 1/4 cup freshly grated Parmesan cheese
0/5 (0 Votes)

By

Preparation: -Prepare your meatballs by placing your ground beef into a large bowl, and then adding in the remai...

  • Meatball Ingredients:
  • • 1 pound ground beef (85/15 ratio, organic if possible)
  • • 1 French roll (2-3 ounces), processed for 20-30 seconds in food processor for breadcrumbs
  • • 1 egg, whisked
  • • 1 teaspoon salt
  • • 1 teaspoon dried basil
  • • 1 teaspoon dried oregano
  • • 1 teaspoon dried parsley
  • • 1/2 teaspoon black pepper
  • • 4 cloves garlic, pressed through garlic press (Need a good garlic press? Here’s the link: Rowav Garlic Press)
  • • 1/4 cup grated parmesan cheese
  • • Splash of milk or half & half (about 2 tablespoons)
  • Soup Ingredients:
  • • Olive oil (about 2 tablespoons)
  • • 1 onion, roughly chopped
  • • 1 teaspoon dried basil
  • • 1 teaspoon dried oregano
  • • 1 teaspoon dried parsley
  • • Pinch salt
  • • Pinch black pepper
  • • Pinch red pepper flakes (optional)
  • • 8 cloves garlic, thinly sliced
  • • 2 tablespoons tomato paste
  • • 1/4 cup red wine (optional)
  • • 1 (28 ounce/ 793 gram) can organic whole, peeled tomatoes
  • • 6 cups warm chicken stock (I like Better Than Bouillon to make my stock)
  • • 1 tablespoon chopped flat-leaf parsley
  • • 8 ounces uncooked rigatoni, cooked according to package instructions
  • • Grated mozzarella cheese (about ¼ cup per serving, so about 2 cups total)
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Rigatoni Meatball Soup Carmine's Country-Style Rigatoni