Tuscan Meatball and Bean Soup

This Tuscan Meatball and Bean Soup is easy and delicious, full of Italian flavor, and a perfect way to use up some vegetables!

All Winter long, I haven’t had much of a desire for a steaming hot bowl of soup.  Of course, it was 60 degrees this past weekend and it’s going to be pretty warm this week, as well.  So now my craving for a hearty bowl of soup is in full force! But that’s how it usually goes.

I do like a good bowl of soup on a snow day, but I definitely get a craving for it during the heat of Summer, too! Ridiculous, I know.  But this is coming from a girl who craves ice cream in the Winter more than she does in the Summer!

My fridge has been filled to the brim with all kinds of veggies lately. I decided to use some of them up and make a big pot of soup last week.  I wanted to make a high protein, veggie loaded soup.  I started with a tomato base and added vegetable broth and a ton of veggies.  For protein, I added cannellini beans (a favorite pantry staple) and some frozen turkey meatballs.

This is a soup that’s perfect for this time of year (or when you’re craving a bowl of soup in 90 degree weather like I sometimes do). It’s so easy to make, too!  I let this cook in the slow cooker on low for most of the day.  It’s easy enough to make on the stovetop, too.  It made a pretty big batch that I separated into containers – one smaller one for the fridge and a big container for the freezer.

This soup is healthy, colorful, and full of Italian flavor!  Use the veggies in the recipe or whatever you have on hand.  Next time, I might add some fresh green beans and mushrooms!

Tuscan Meatball and Bean Soup


  • 1 can cannellini beans, rinsed and drained
  • 1 - 12 oz. bag frozen turkey meatballs
  • 17 oz. tomato bisque/soup
  • 2 1/2 c. vegetable broth
  • 1/2 medium-large red onion, chopped
  • 2 garlic cloves, chopped
  • 2 c. crinkle carrots
  • 1 small bunch kale, rinsed with leaves torn and ribs removed
  • 1/2 tsp. red pepper flakes
  • Salt and black pepper, to taste


  1. Add all ingredients to a slow cooker and stir.
  2. Season with salt and pepper, to taste.
  3. Cook on low for 8 hours or more.
  4. Store in airtight containers in the fridge or freezer.
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What kind of soup have you been craving this Winter?


  1. Thanks so much for sharing your wonderful post with us at Full Plate Thursday this week. Please keep our great state of Texas in your thoughts and prayers as we are struggling with the aftermath of Hurricane Harvey. Hope you have a good week.
    Miz Helen

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