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