This comforting Italian Meatball Soup is the perfect cozy meal for chilly days! Whether you’re using homemade or store-bought meatballs, this hearty soup comes together quickly with a flavorful tomato broth, pasta, and aromatic veggies. It’s rich, satisfying, and tastes like it’s been simmering all day, but only takes about 40 minutes to make!
Ingredients:
- Meatballs – homemade, store-bought, or frozen
- Olive oil, onion, garlic – for sautéing aromatics
- Tomatoes – crushed or diced for the base
- Beef broth – for a deep, savory flavor
- Red bell pepper – adds freshness and crunch
- Italian seasoning – a blend of rosemary, sage, and other herbs
- Red pepper flakes – optional, for a subtle heat
- Pasta – fusilli, rotini, or your favorite
- Fresh basil – essential for a burst of freshness
- Parmesan – for a finishing touch (optional)
How to Make It:
- Sauté aromatics: In a soup pot, sauté onion in olive oil, then add garlic. Stir in crushed tomatoes, beef broth, red bell pepper, Italian seasoning, and red pepper flakes.
- Add meatballs: Drop in your meatballs (whether frozen or fresh) and bring the broth to a boil.
- Simmer with pasta: Add pasta and simmer for about 15 minutes, or until the pasta is al dente. Stir in fresh basil and season with salt and pepper.
- Serve: Top with freshly grated Parmesan for an extra layer of flavor.
Tips:
- Crushed tomatoes give the best texture, but diced tomatoes can be used as an alternative.
- Pasta: Different pasta shapes absorb broth differently, so keep an eye on the consistency. Add more broth if needed.
- Boost with greens: Stir in fresh spinach or other greens at the end for added nutrition.
What to Serve With:
- Garlic bread or crusty sourdough for dipping.
- A simple salad with balsamic dressing or a Caesar salad to round out the meal.
Leftovers & Storage:
- Fridge: Keep in a covered container for 3-4 days. Reheat with a splash of broth or water.
- Freeze: Store for up to 3 months. For best results, freeze the soup without pasta and cook fresh pasta when ready to serve.
This hearty meatball soup is a go-to for quick dinners and is perfect for any day when you need something cozy and satisfying. Enjoy!
Italian Meatball Soup
4
servings10
minutes30
minutesThis Meatball Soup is an easy and delicious meal featuring hearty meatballs, a savory tomato broth, and pasta. Whether you’re using homemade or store-bought meatballs, this comforting soup is ready in just 40 minutes and makes for a cozy meal any time.
Ingredients
1 lb meatballs (homemade or store-bought)
1 tablespoon olive oil
½ medium onion, chopped
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes (fire-roasted preferred)
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 & pepper, to taste
Parmesan cheese (optional, for serving)
Directions
- Prep the Meatballs: If making meatballs from scratch, prepare them ahead of time (you’ll have extras for another meal). If using store-bought, you’re good to go!
- Sauté Aromatics: Heat the olive oil in a soup pot over medium-high heat. Add the chopped onion and sauté for 4-5 minutes until softened. Stir in the garlic and cook for an additional 30 seconds.
- Build the Soup: Add the crushed tomatoes, beef broth, chopped red bell pepper, Italian seasoning, and crushed red pepper flakes to the pot. Stir in the meatballs and bring the mixture to a boil.
- Cook the Pasta: Once the soup is boiling, add the uncooked fusilli. Reduce the heat and simmer, covered (with the lid slightly ajar), for about 15 minutes, or until the pasta is cooked and tender. Stir occasionally to prevent the pasta from sticking to the bottom. If the soup thickens too much, add a little more broth to reach your desired consistency.
- Finish and Serve: Stir in the fresh basil and season the soup with salt and pepper to taste. Ladle into bowls and top with grated Parmesan cheese if desired.