Description
A hearty and comforting Italian Meatball Soup made with tender meatballs, pasta, tomatoes, fresh basil, and savory broth. A one-pot meal perfect for cozy nights, quick dinners, or meal prep.
Ingredients
- 1 pound meatballs (homemade or store-bought)
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 4 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes (fire-roasted recommended)
- 4 cups beef broth
- ½ red bell pepper, chopped small
- ¼ teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1.5 cups uncooked fusilli pasta
- ¼ cup fresh basil, torn or chopped
- Salt & pepper, to taste
- Parmesan cheese, optional for serving
Instructions
- Heat olive oil in a large pot over medium-high heat. Add meatballs and brown on all sides. Remove and set aside.
- Add chopped onion to the pot and sauté until softened, about 3–4 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add crushed tomatoes, beef broth, red pepper, Italian seasoning, and red pepper flakes. Bring to a simmer.
- Stir in uncooked fusilli pasta and cook 10–12 minutes or until al dente.
- Return browned meatballs to the pot and simmer 5 minutes.
- Stir in fresh basil and season with salt and pepper.
- Serve warm with grated Parmesan if desired.
Notes
- Brown the meatballs for a deeper, richer flavor.
- Use gluten-free pasta if needed.
- Add spinach or kale in the final minutes for extra greens.
- For a lighter broth, swap beef broth for chicken broth.
- Freeze without pasta to avoid mushiness—add cooked pasta when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes Total Time: 35 minutes