Rich and hearty, this comforting rigatoni meatball soup is a fun take on one of our favorite pasta dishes, complete with creamy mozzarella cheese.

A warm, hearty soup is perfect this time of year. Large rigatoni pasta is cooked in a tomato soup mixture, along with some meatballs and sprinkled with Parmesan cheese.
Rigatoni is a large tube-shaped pasta. The pasta is what makes this soup so hearty, but there are lots of pasta that can be used for this recipe. If you have another pasta sitting in your pantry, feel free to swap it for the rigatoni.
We chose to use fresh Parmesan that we shredded, but if you only have grated Parmesan cheese, that can work too. If you are counting points, you could use up to 3 tablespoons of grated Parmesan cheese and not see a difference in points.
The base for this luxurious, rich and flavorful soup is a tomato one, filled with lots of garlic, herbs, and silky olive oil (even a tiny splash of red wine!). It’s very similar to the flavors of a classic marinara sauce, only lighter. Savory meatballs are added in and gently simmered until they become nice and tender.

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