There are nights when only a comforting bowl of soup will do, and this incredible Italian Meatball Soup is my family’s favorite. I used to think a soup this robust was an all-day project, but my first attempts were just okay. Using fire-roasted tomatoes and simmering the meatballs in the soup was the game-changer, creating a rich flavor that tastes like it cooked for hours.
You’ll love this recipe because it’s a true one-pot meal, perfect for busy weeknights. With everything cooking in one pot, cleanup is simple. It’s packed with flavor from savory meatballs, sweet bell peppers, a rich tomato-beef broth, and fresh basil. This soup isn’t just dinner; it’s a hug in a bowl.
Ingredients
- 1 pound meatballs
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed fire-roasted tomatoes
- 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 or chopped
- Salt & pepper to taste
- Parmesan cheese, for serving
How to Make the Italian Meatball Soup
This simple guide will help you create the perfect bowl of Italian Meatball Soup with ease.
Step 1: Build Your Flavor Base
Heat olive oil in a large pot over medium heat. Add the onion and bell pepper, and sauté for 5-7 minutes until soft. Stir in the garlic and cook for one more minute until fragrant.
Step 2: Combine the Broth and Seasonings
Pour in the fire-roasted tomatoes and beef broth. Add the Italian seasoning, salt, pepper, and optional red pepper flakes. Stir well to combine.
Step 3: Simmer the Meatballs
Carefully add the meatballs to the pot. Bring to a simmer, then reduce heat, cover, and cook for 15 minutes.
Step 4: Cook the Pasta and Finish
Increase the heat to bring the soup to a boil and stir in the pasta. Cook until al dente. Stir in the fresh basil during the last minute. Serve your Italian Meatball Soup hot, topped with Parmesan.
My Best Italian Meatball Soup Tips
Flavorful Broth Secret
For extra depth, brown meatballs in the pot before sautéing the onions. The browned bits add incredible flavor.
Avoid Mushy Pasta
For leftovers, cook pasta separately and add it to individual bowls when serving to keep it from getting soft.
Using Frozen Meatballs
This recipe works with frozen meatballs. No need to thaw; just add them directly to the broth and add a few extra minutes to the simmer time.
Variations of This Delicious Italian Meatball Soup
One of the best things about this recipe is how easy it is to adapt. For a decadent, creamy version, stir in a splash of heavy cream at the end. You can also make it heartier by adding vegetables like spinach or zucchini. For a lighter option, this Italian Meatball Soup is fantastic with chicken or turkey meatballs; the cooking process remains the same.
FAQs
Can I make this Italian Meatball Soup ahead of time?
Yes. Prepare the soup without the pasta and basil. When ready to serve, reheat, and cook the pasta in the soup. Stir in basil before serving.
How should I store and reheat leftovers?
Store in an airtight container in the fridge for up to four days. Reheat on the stovetop, adding a splash of broth if needed.
Can I freeze this soup?
Yes, it freezes well without the pasta for up to three months. Thaw in the fridge before reheating and cooking fresh pasta.
What should I serve with this soup?
It’s a full meal, but great with crusty garlic bread or a simple green salad.
Italian Meatball Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This incredible Italian Meatball Soup is the ultimate hug in a bowl! It’s a true one-pot meal, making it perfect for busy weeknights with minimal cleanup. Savory meatballs simmer in a rich, fire-roasted tomato and beef broth packed with sweet bell peppers and fresh basil. This robust soup tastes like it has been cooking for hours but comes together in under an hour for a comforting family favorite.
Ingredients
1 pound meatballs
1 tablespoon olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
1 (28-ounce) can crushed fire-roasted tomatoes
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 or chopped
Salt & pepper to taste
Parmesan cheese, for serving
Instructions
Build Your Flavor Base
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper, and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for one more minute until fragrant.
Combine the Broth and Seasonings
Pour in the crushed fire-roasted tomatoes and beef broth. Add the Italian seasoning, salt, pepper, and optional red pepper flakes for a bit of heat. Stir well to combine all the ingredients.
Simmer the Meatballs
Carefully add the meatballs to the pot. Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 15 minutes to allow the flavors to meld and the meatballs to cook through.
Cook the Pasta and Finish
Increase the heat to bring the soup back to a rolling boil and stir in the uncooked fusilli pasta. Cook according to package directions, or until al dente. During the last minute of cooking, stir in the fresh basil. Serve hot, generously topped with freshly grated Parmesan cheese.
Notes
Flavor Boost: For an even deeper flavor, brown the meatballs in the pot before sautéing the vegetables. Remove them and set aside, then continue with the recipe, scraping up any browned bits from the bottom of the pot.
Prevent Mushy Pasta: If you plan on having leftovers, it’s best to cook the pasta separately and add it to individual bowls when serving. This keeps the pasta perfectly al dente upon reheating.
Using Frozen Meatballs: This recipe works great with frozen meatballs! There’s no need to thaw them first; simply add them directly to the simmering broth and extend the simmering time by 5-10 minutes.
Make-Ahead Tip: You can prepare the soup (without the pasta and basil) up to 2 days in advance. When you’re ready to eat, simply reheat it on the stove, bring it to a boil, and proceed with cooking the pasta.
Storage and Freezing: Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes beautifully (without the pasta) for up to 3 months.
Delicious Variations: Make it creamy by stirring in a splash of heavy cream at the end. Bulk it up with vegetables like fresh spinach or chopped zucchini, or swap the beef meatballs for chicken or turkey.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 455
- Sugar: 10g
- Sodium: 1100mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Italian meatball soup, meatball soup recipe, easy soup recipe, one pot meal, weeknight dinner, comfort food, tomato basil soup, pasta soup
