Rigatoni recipes - 41 recipes
More Rigatoni recipes
Carmine's Country-Style Rigatoni
By emp1438
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
Rigatoni Meatball Soup
By charlotteh371
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:
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- 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.
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- Bowl of Rigatoni Meatball Soup
- Bowl of Rigatoni Meatball Soup
- Bowl of Rigatoni Meatball Soup
- Bowl of Rigatoni Meatball Soup
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- Recipe
- Rigatoni Meatball Soup
- by Ingrid Beer
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- 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)
Rigatoni alla Buttera
By junerodgers
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
Creamy Sausage Rigatoni
By dmscott52
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
Rigatoni Meatball Soup
By charlotteh371
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)
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