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Spaghetti hoop & meatball soup

Spaghetti hoop & meatball soup in a baking dish

Spaghetti hoop & meatball soup

Name: Spaghetti hoop & meatball soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 6 sausages; 2 tbsp olive oil; 1 onion finely chopped; 1 carrot finely chopped; 3 garlic cloves crushed; pinch of chilli flakes plus extra to serve (optional); 1 bay leaf; 1 rosemary sprig leaves picked and finely chopped; 1 tbsp tomato purée; 1 tbsp red wine vinegar; 1 tsp sugar; 400g can chopped tomatoes; 1 litre chicken stock; 25g parmesan grated, plus the rind; 250g small pasta hoops; extra virgin olive oil to serve

Cassie Best

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

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Use orzo or giant couscous here instead of pasta hoops if you prefer, or add some shredded kale or cavolo nero. It's a filling, family-friendly dish

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Ingredients

Nutrition

Units:

MetricUS

6 sausages
2 tbsp olive oil
1 onion

finely chopped
1 carrot

finely chopped
3 garlic cloves

crushed
pinch of chilli flakes

plus extra to serve (optional)
1 bay leaf
1 rosemary sprig

leaves picked and finely chopped
1 tbsp tomato purée
1 tbsp red wine vinegar
1 tsp sugar
400g can chopped tomatoes
1 litre chicken stock
25g parmesan

grated, plus the rind
250g small pasta hoops
extra virgin olive oil

to serve

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Nutrition: Per serving

kcal550
fat21g
saturates7g
carbs61g
sugars11g
fibre8g
protein26g
salt2.5g

Method

step 1

Remove the sausage skins, break the meat into small pieces and roll into small balls, roughly the size of a grape. Heat the oil in a large pan over a medium heat and cook the meatballs for a few minutes until browned all over. Remove to a plate.
step 2

Cook the onion and carrot in the pan for 5 mins until softened. Stir in the garlic, chilli flakes (if using), bay leaf, rosemary and a pinch of salt. Cook for another minute, then stir in the tomato purée.
step 3

Add the vinegar, sugar, tomatoes, chicken stock and parmesan rind, and simmer gently for 20 mins.
step 4

Add the pasta hoops and return the sausage meatballs to the pan. Simmer, uncovered, for 8-10 mins, or until the pasta is cooked through – you may need to add a splash of water if the soup thickens too much, or boil it for a few minutes more to reduce it slightly if it’s too thin. Remove the bay leaf and parmesan rind, and season well. Ladle into bowls and serve topped with the grated parmesan, chilli flakes (if using) and a drizzle of olive oil.

Recipe from Good Food magazine, October 2026

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