Description
A hearty Italian meatball soup made with crushed tomatoes, beef broth, pasta, and fresh basil. Simple to prepare and perfect for warming dinners or meal prep.
Ingredients
- 1 pound meatballs
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 4 cloves garlic, 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)
- 1½ cups uncooked fusilli pasta
- ¼ cup fresh basil, torn or chopped
- Salt and black pepper, to taste
- Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook for 4–5 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add crushed tomatoes, beef broth, bell pepper, Italian seasoning, and red pepper flakes. Season lightly with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add meatballs and simmer for another 10 minutes until heated through.
- Stir in fusilli pasta and cook for 10–12 minutes until pasta is tender.
- Remove from heat and stir in fresh basil. Adjust seasoning as needed.
- Serve warm with Parmesan cheese if desired.
Notes
- Use fully cooked frozen meatballs to save time.
- Cook pasta separately if planning for leftovers to avoid over-softening.
- Add a splash of broth when reheating if soup thickens.
- Fire-roasted tomatoes add deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes