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.
Ingredients
-
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)
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