Description
This flavorful and hearty soup combines tender meatballs, a savory tomato broth, and pasta for a comforting meal that’s quick and easy to make. Perfect for a cozy dinner!
Ingredients
Scale
- 1 pound meatballs (homemade or store-bought; see note)
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes (fire-roasted preferred)
- 4 cups beef broth (add more if needed)
- 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 and pepper, to taste
- Parmesan cheese, grated (optional, for serving)
Instructions
-
Prepare the Meatballs:
- If making meatballs from scratch, use your favorite recipe (or try Natasha’s linked recipe). Pre-made or store-bought meatballs work great for this recipe.
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Sauté the Aromatics:
- Heat olive oil in a soup pot over medium-high heat. Add the chopped onion and sauté for 4-5 minutes, until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
-
Build the Soup Base:
- Add the crushed tomatoes, beef broth, red bell pepper, Italian seasoning, crushed red pepper flakes, and meatballs to the pot. Stir to combine.
- Increase the heat to high and bring the mixture to a boil.
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Cook the Pasta:
- Once the soup is boiling, add the uncooked fusilli pasta.
- Reduce the heat to medium-low and simmer the soup, covered with the lid slightly ajar, for about 15 minutes, or until the pasta is cooked. Stir occasionally to prevent sticking.
-
Adjust Consistency:
- If the soup becomes too thick, add more beef broth to achieve a brothy consistency.
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Finish with Fresh Basil:
- Stir in the fresh basil leaves and season with salt and pepper to taste.
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Serve:
- Ladle the soup into bowls and top with grated Parmesan cheese, if desired. Serve with crusty bread or a side salad for a complete meal.
Notes
- You can use homemade or store-bought meatballs, whichever is more convenient for you. If using store-bought meatballs, ensure they are fully cooked before adding them to the soup.
- Fire-roasted crushed tomatoes add a nice smoky flavor to the soup, but regular crushed tomatoes will work too.
- If you prefer a milder soup, omit the crushed red pepper flakes or adjust to your heat preference.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 400kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 50mg