Description
This hearty Italian Meatball Soup combines tender homemade or store-bought meatballs with a flavorful broth of crushed tomatoes, beef broth, garlic, and Italian seasonings. Enhanced with fusilli pasta and fresh basil, this comforting soup is perfect for a satisfying meal that comes together in just 40 minutes.
Ingredients
Main Ingredients
- 1 pound meatballs (homemade or store-bought, see note)
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes (preferably fire roasted)
- 4 cups beef broth
- 1/2 red bell pepper, chopped small
- 1/4 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1.5 cups uncooked fusilli pasta
- 1/4 cup fresh basil, torn or chopped
- Salt and pepper, to taste
For Serving
- Parmesan cheese (optional, grated)
Instructions
- Prepare Meatballs: If making meatballs from scratch, prepare them ahead of time using your preferred recipe or use store-bought meatballs. This recipe assumes meatballs are ready to use.
- Sauté Aromatics: Heat olive oil in a soup pot over medium-high heat. Add chopped onions and sauté for 4 to 5 minutes until they are softened and translucent.
- Add Garlic: Stir in minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Add Base Ingredients: Mix in crushed tomatoes, beef broth, diced red bell pepper, Italian seasoning, crushed red pepper flakes if using, and the meatballs. Increase heat to high and bring the soup to a rolling boil.
- Cook Pasta: Once boiling, add uncooked fusilli pasta to the pot. Stir to combine.
- Simmer Soup: Reduce heat to low, cover the pot with the lid slightly ajar, and let simmer for about 15 minutes or until the pasta is tender. Stir occasionally to prevent pasta from sticking to the bottom. If the soup becomes too thick, add extra beef broth to keep it brothy.
- Finish and Serve: Stir in fresh basil leaves, taste and adjust seasoning with salt and pepper as needed. Serve hot with grated Parmesan cheese on top if desired.
Notes
- Prep time does not include making meatballs from scratch; you can use store-bought for convenience.
- The soup is intentionally brothy, but if it thickens too much due to the type of crushed tomatoes used, thin with additional beef broth.
- For a spicier kick, increase the amount of crushed red pepper flakes.
- Leftover meatballs from this recipe can be used in other dishes.
- Parmesan cheese adds a nice finishing touch but is optional.
