Italian Meatball Soup
A comforting and hearty Italian Meatball Soup, perfect for chilly nights.
Equipment
- Soup Pot For simmering the soup.
Ingredients
Main Ingredients
- 0.5 pound meatballs Homemade or store-bought
- 1 tablespoon olive oil
- 0.5 medium onion, chopped
- 4 cloves garlic, minced
- 28 fluid ounce crushed tomatoes Fire-roasted preferred
- 4 cups beef broth
- 0.25 teaspoon Italian seasoning
- 0.5 teaspoon crushed red pepper flakes Optional
- 1.5 cups uncooked fusilli pasta
- 0.25 cup fresh basil, torn or chopped
- Salt & pepper, to taste
- Parmesan cheese, for serving Optional
Instructions
- Prepare meatballs if not using pre-made.
- In a soup pot over medium-high heat, add olive oil and onions. Sauté for 4-5 minutes until translucent.
- Add minced garlic and cook for 30 seconds.
- Stir in crushed tomatoes, beef broth, red bell pepper, Italian seasoning, and crushed red pepper flakes. Bring to a boil.
- Once boiling, add the fusilli pasta.
- Reduce heat and simmer covered for about 15 minutes, stirring occasionally.
- Adjust soup consistency with more broth if needed.
- Stir in fresh basil and season with salt and pepper.
- Serve hot with grated Parmesan cheese on top, if desired.
Notes
For a quicker version, use store-bought meatballs. Adjust the spice level by adding more or less crushed red pepper flakes. Feel free to customize with your favorite pasta shapes.