Italian Meatball Soup – The Coziest Comfort Food in a Bowl

When the weather turns chilly (or honestly, whenever life feels a little too hectic), nothing soothes the soul quite like a steaming bowl of Italian meatball soup. Think tender homemade meatballs bobbing in a savory tomato broth, with swirls of pasta soaking up all that goodness. It’s like a warm hug from the inside out—hearty enough to be dinner, yet simple enough to whip up on a weeknight.

I love this recipe because it strikes the perfect balance: wholesome, flavorful, and endlessly comforting without keeping you tied to the stove all day. Plus, it’s versatile. You can make your own homemade meatballs if you’re in the mood, or keep things extra easy with a store-bought shortcut. Either way, the result is a pot of cozy comfort that’s guaranteed to bring everyone to the table.

So grab your soup pot, because tonight we’re making the kind of meal that warms not just your belly, but also your heart.

Why You’ll Love This Italian Meatball Soup

• Hearty, filling, and packed with flavor.

• A true comfort food that feels like Nonna made it just for you.

• Uses simple pantry staples but tastes restaurant-worthy.

• An easy soup recipe—on the table in under 40 minutes!

Ingredients

• 1 pound meatballs (450 g, homemade or store-bought)

• 1 tablespoon olive oil (15 ml)

• ½ medium onion, finely chopped

• 4 garlic cloves, minced

• 1 can crushed tomatoes, preferably fire roasted (28 oz / 800 g)

• 4 cups beef broth (960 ml)

• ½ red bell pepper, finely chopped

• ¼ teaspoon Italian seasoning

• ½ teaspoon crushed red pepper flakes (optional)

• 1 ½ cups fusilli pasta, uncooked (150 g)

• ¼ cup fresh basil, torn or chopped (15 g)

• Salt and black pepper, to taste

• Parmesan cheese, grated (optional for serving)

Step-by-Step Directions

1. Prep the Meatballs

If you’re going the homemade route, get your meatballs ready first using your favorite recipe. Store-bought works beautifully too—this is an easy soup recipe after all.

2. Sauté the Aromatics

Heat olive oil in a large pot over medium-high. Add onion and cook 4–5 minutes until softened. Stir in garlic and cook for 30 seconds, just until fragrant.

3. Build the Tomato Broth

Add crushed tomatoes, beef broth, bell pepper, Italian seasoning, crushed red pepper flakes (if using), and meatballs. Stir everything together and bring to a boil.

4. Cook the Pasta

Stir in uncooked fusilli. Lower heat to medium-low, cover the pot slightly, and let it simmer 15 minutes, stirring occasionally. Pasta should be tender and meatballs warmed through.

Adjust thickness with extra broth if needed. Stir in fresh basil, season to taste, and ladle into bowls. Top with Parmesan for that final flourish.

Tips for the Best Soup

• Want even more flavor? Sear the meatballs first before adding them to the soup.

• Use small pasta shapes (ditalini or orzo work too) if you prefer more “scoopable” bites.

• Fire-roasted tomatoes add a lovely smoky depth, but regular crushed tomatoes work just fine.

• For meal prep, cook pasta separately and add it to each bowl—this keeps leftovers from getting too thick.

A Personal Story

This soup is pure nostalgia for me. I remember my mom making a big pot of meatball soup whenever the weather dipped below 50. She always used whatever pasta we had on hand—sometimes elbows, sometimes spaghetti broken into short pieces. I’d sneak meatballs out of the pot when she wasn’t looking (don’t tell her). Now, making it in my own kitchen feels like carrying on a family tradition, except with a little twist—fresh basil and that splash of fire-roasted tomatoes for extra coziness.

What to Serve with Italian Meatball Soup

This hearty pasta soup is a meal in itself, but here are some perfect pairings:

• Warm crusty bread for dunking into the tomato broth.

• A simple green salad with Italian dressing.

• Roasted veggies like zucchini or carrots for a colorful side.

• A glass of red wine—or a sparkling water with lemon for a lighter pairing.

How to Store

• Refrigerator: Store in an airtight container up to 4 days. Reheat gently on the stovetop, adding extra broth if it thickens.

• Freezer: Freeze soup (without pasta) up to 2 months. Add fresh pasta when reheating for best texture.

• Meal Prep Tip: Keep pasta and soup separate when storing. Mix just before serving to avoid mushy noodles.

FAQs

Can I use chicken or turkey meatballs?

Yes! Lighter meats work beautifully and make the soup a bit leaner.

Can I make this vegetarian?

Swap in veggie meatballs and use vegetable broth. Still delicious!

Can I use a different pasta?

Absolutely—any short pasta works. Just keep an eye on cooking time.

How do I keep the pasta from soaking up all the broth?

Cook pasta separately, then add to bowls before serving.

A Cozy Closing Note

This Italian meatball soup is everything you want in a bowl of comfort food—savory tomato broth, tender homemade meatballs, and pasta that makes it filling enough for dinner. It’s a recipe you’ll come back to again and again, especially on those nights when all you need is something warm and satisfying. So next time the craving strikes, skip the canned soup aisle and simmer up this easy soup recipe right at home.

Discover more delicious recipes by following me on Facebook and Pinterest.

Italian Meatball Soup

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• Author: Amanda Thompson
• Total Time: 35–40 minutes
• Yield: 4–6 servings 1x

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Description

Italian Meatball Soup is a hearty, comforting dish made with tender meatballs, pasta, and vegetables simmered in a savory tomato-based broth. Perfect for chilly nights or busy weeknights, this cozy soup comes together in under 40 minutes and tastes like a warm hug in a bowl.

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Ingredients

Scale 1x2x3x

• 1 pound meatballs (450 g, homemade or store-bought)

• 1 tablespoon olive oil (15 ml)

• 1/2 medium onion, finely chopped

• 4 garlic cloves, minced

• 1 can (28 oz / 800 g) crushed tomatoes, preferably fire-roasted

• 4 cups beef broth (960 ml)

• 1/2 red bell pepper, finely chopped

• 1/4 teaspoon Italian seasoning

• 1/2 teaspoon crushed red pepper flakes (optional)

• 1 1/2 cups fusilli pasta, uncooked (150 g)

• 1/4 cup fresh basil, torn or chopped (15 g)

• Salt and black pepper, to taste

• Parmesan cheese, grated (optional, for serving)

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Instructions

• Prep Meatballs: Use homemade meatballs or store-bought. If desired, sear before adding for more flavor.

• Sauté Aromatics: Heat olive oil in a large pot over medium-high. Cook onion 4–5 minutes until softened. Add garlic and cook 30 seconds.

• Build Broth: Add crushed tomatoes, beef broth, bell pepper, Italian seasoning, red pepper flakes, and meatballs. Stir and bring to a boil.

• Cook Pasta: Stir in fusilli. Lower the heat, cover slightly, and simmer 15 minutes, stirring occasionally, until the pasta is tender and the meatballs are warmed through.

• Finish: Stir in basil, season to taste, and ladle into bowls. Top with Parmesan if desired.

Notes

Use fire-roasted tomatoes for smoky depth, but regular crushed tomatoes work fine.

Cook pasta separately for meal prep or freezing to avoid mushy noodles.

Any short pasta works—ditalini, elbows, or orzo are good substitutes.

For a lighter option, swap beef meatballs for chicken or turkey.

To make vegetarian, use veggie meatballs and vegetable broth.

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Category: Soups / Comfort Food
• Method: Simmering
• Cuisine: Italian-American