Prepare pasta according to package instructions. Drain and reserve.
In a Dutch oven, heat olive oil over medium heat. Add in onion, carrots and celery; sauté until tender about 10 minutes. Add in garlic and seasoning and cook an additional minute.
Add diced tomatoes, tomato sauce and broth and bring to a boil, then reduce heat to medium-low. Add in drained beans and return to a simmer. Gently add meatballs to soup pot and simmer for 10 minutes.