Description
This hearty Italian Meatball Soup features tender meatballs, fusilli pasta, red bell pepper, and a rich tomato broth seasoned with garlic, Italian herbs, and fresh basil. An easy, comforting one-pot dinner finished with optional Parmesan cheese.
Ingredients
Scale
- 1 pound meatballs (see note)
- 1 tablespoon olive oil
- 1/2 medium onion (chopped)
- 4 cloves garlic (minced)
- 1 (28 ounce) can crushed tomatoes (I use 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/chopped)
- Salt & pepper (to taste)
- Parmesan cheese (for serving) (optional, to taste)
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook until softened.
- Add the minced garlic and cook briefly until fragrant, stirring so it does not burn.
- Stir in the crushed tomatoes, beef broth, chopped red bell pepper, Italian seasoning, and crushed red pepper flakes, if using. Bring the mixture to a gentle simmer.
- Add the meatballs and simmer until heated through or fully cooked, depending on whether they are precooked or raw. Follow the meatball package or preparation instructions for safe cooking.
- Stir in the uncooked fusilli pasta. Simmer, stirring occasionally, until the pasta is tender according to the package directions.
- Stir in the fresh basil. Taste and season with salt and pepper as needed.
- Ladle the soup into bowls and serve hot with optional Parmesan cheese.
Notes
- Use homemade or store-bought meatballs. Cooking time depends on whether they are precooked or raw.
- For better leftover texture, cook the fusilli separately and add it to individual servings.
- Omit the crushed red pepper flakes for a milder soup. Add extra broth when reheating if the pasta absorbs too much liquid.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 55 mg
Keywords: Italian Meatball Soup, meatball soup with pasta, tomato meatball soup, Italian soup recipe, hearty soup, fusilli soup